You must make these! They are perfect for spring/summer breakfasts and brunches or celebrations. I call them “Strawberry Babycakes” because they’re made in a mini-muffin tin. Slice the top off of the “muffin/cake”, and add a scoop of creamy Greek yogurt and fresh strawberries, and you have a delicious and easy treat. The baby cakes themselves have a fluffy texture, a rich vanilla taste, and would go great with any flavor. Plus, they’d be easy to freeze for busy mornings.
The best part….they are made with coconut flour! Have you ever used coconut flour? Or used it once, and it was a bust, and you decided not to go back??
The secret to coconut flour is….EGGS. And lots of them. Coconut flour is so dense (because of all that fiber), it needs the liquid and protein of the eggs.
When pairing them with fresh, ripe strawberries, and vanilla Greek yogurt (not whipped cream), they actually taste like strawberry shortcake!
They’re perfect-for-a-picnic size!
And a delicious and healthy little treat…
3 egg whites
1/2 cup raw honey
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 cup coconut oil, melted
1/2 cup coconut flour
1/2 teaspoon baking soda
16 ounces fresh ripe strawberries, cleaned & diced
1 1/2 cup vanilla Greek yogurt
1. Preheat the oven to 375º
2. In a medium bowl, beat eggs and whites for one minute with a whisk. Whisk in honey and extracts. Make sure coconut oil has cooled to room temp, and slowly pour it into the batter, whisking vigorously as you do. Sprinkle coconut flour and baking soda over mixture. Stir together until evenly incorporated. Mixture will seem liquidity at first, and will get thicker.
3. Divide batter among 24 mini-muffin tins sprayed with nonstick cooking spray. Bake for 12 – 14 minutes, or until the muffins are completely set on top, and no longer glossy. Remove and let completely cool.
4. In a small bowl, mash half of the diced strawberries with the back of a fork.
5. To make the Babycakes, remove muffins from pan (if you have trouble, run a butter knife around the edges; muffins should come out easily). Using a serrated knife, carefully slice the muffin tops off. On the muffin base, add a teaspoon of the mashed strawberries. Then scoop two teaspoons of thick Greek yogurt on top. Carefully place muffin top back on, and put a dollop (about a teaspoon) of Greek yogurt on the very top. Sprinkle with just a few of the diced strawberries. You will have extra diced strawberries left over – use them to decorate the serving tray. Serve and enjoy!
– use a small cookie scoop to add batter into muffin tins with ease. Also, the cookie scoop helps to dollop the yogurt onto the muffin base.
– Muffins can be frozen; let completely cool, then put in a zip-top bag. Eat within 3 months.
– make the muffins the night before, then add the strawberries and yogurt in the morning, or right before a brunch event
– if the strawberries are not sweet, toss them with 1 teaspoon honey
– keep vanilla Greek yogurt in the refrigerator until you are ready to scoop it. It stays firmer when it’s cold.
Prep time: 10 minutes
Total time: 25 minutes
Serving size: 1 Strawberry Babycake (1 muffin, 2 teaspoons strawberries, 1 tablespoon vanilla Greek yogurt)
Nutrition: Calories 75, Total Fat 4g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 40mg, Sodium 55mg, Potassium 66mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 7g, Protein 3g, Vitamin A 2%, Vitamin C 14%, Calcium 2%, Iron 3%