1 1/2 Cups fresh strawberries, topped and cubed
2 (7 oz/198 g) chopped green chilies, or 3 fresh, roasted, Hatch green chilies
3/4 Cup honey, unprocessed and local to your area
1 egg, large
1/4 Cup coconut oil, organic, virgin, room temperature warm
1 Cup coconut milk, unsweetened
2 Cups whole wheat flour
1/2 tsp ground cinnamon
1/2 tsp sea salt
3 tsp baking powder
1/2 C ground almond meal
Preheat oven to 375* F. Load a regular sized muffin tin with muffin papers.
Lightly spray bottoms with olive oil, if desired.
In a large bowl, sift together the dry ingredients.
In another bowl, mix together all the wet ingredients until smooth.
Make a well in the center of the dry ingredients, then slowly pour in the wet ingredients, stirring gently as you go. Be careful to only mix well, and not over mix.
Spoon batter, using a spouted measuring cup, into muffin cups, until about 3/4 full.
Bake for about 15 minutes, until tops are brown and they no longer have a moist look. Muffins should spring back when lightly pressed.
Cool for 5 minutes in the muffin pan, then move to a cooling rack to cool another 15 minutes.
Makes approximately 1 1/2 dozen muffins.