Strawberry Coconut Spelt Muffins

I'm not quite certain what it is about springtime that reminds me of coconut, but a few days of warm weather, sunshine and melting snow and I find myself gravitating towards the gentle sweetness of this beautiful, white fleshy fruit.

Happily, I've had an opportunity to contemplate the changing seasons and radiant sunshine this past week during our spring skiing adventure through the Eastern Townships and Vermont. Now I like a tropical vacation as much as the next gal, but there’s just something about skiing under the brilliant March sun - hatless, gloveless, coatless, heart pumping and legs burning - that's... well, unbeatable.

Something else I love about spring are the running streams that return to life after the long, deep winter. The melting snow adds volume and momentum to their flow and it creates the most peaceful, comforting sound.  Here's a short video of the stream that ran just outside our chalet; it was a pretty wonderful way to begin and end each day.  Be sure to play the clip repeatedly for your sleepless children.

Strawberry Coconut Spelt Muffins

• 1 + 1/4 cup whole grain spelt flour
• 1 cup whole grain oatmeal
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup Demerara sugar
• 1 egg, lightly whisked
• 3 Tbsp olive oil
• 1 tsp vanilla
• 1 cup chopped strawberries + 12 slices for topping
• 1/4 cup dilute orange juice
• 1/4 cup natural, unsweetened coconut milk
• 1/4 cup unsweetened desiccated coconut shavings + 2 Tbsp

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Heat oven to 400 F.

In a large bowl, combine spelt flour, oatmeal, baking soda, baking powder, sugar and 2 Tbsp of coconut shavings together in a bowl, mixing well to combine.

In a separate smaller bowl, whisk together egg, olive oil, vanilla, orange juice and coconut milk. Add chopped strawberries, gently mixing to combine.

Add wet ingredients to dry ingredients, mixing only until combined.

Divide batter among 12 lightly greased muffin cups. Top each muffin with a slice of strawberry in the center and a sprinkling of coconut shavings all around.



Cook muffins for approximately 15 minutes or until browned and just firm to the touch.

Remove tray to cooling rack and allow muffins to set for at least 10 minutes before enjoying.

Yay Spring!