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Gluten-Free Strawberry Muffins

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms


Gluten-Free Strawberry Muffins


For the muffins


For the crumb topping:

  • 1/2 cup rolled oats
  • 2 tbsp Carrington Farms Lupin Flour
  • 2 tbsp sugar or brown sugar
  • Pinch of salt
  • 1 tbsp + 1 tsp Carrington Farms Organic Coconut Cooking Oil



  1. Preheat the oven to 350° F and line a muffin tin with paper lines. Spray liberally with Carrington Farms Ghee Cooking Oil Spray. Set aside. 
  2. In a medium bowl, whisk together Carrington Farms Organic Cassava Flour, Carrington Farms Lupin Flour, rolled oats, baking powder, baking soda, and salt. Set aside. 
  3. In a large bowl, combine coconut oil, maple syrup, eggs, sour cream, and vanilla. Whisk until smooth. 
  4. Add the dry ingredients to the bowl with the wet ingredients and fold with a rubber spatula until well combined and no dry spots remain. Add the strawberries and mix to disperse. 
  5. Divide the batter between 12 muffin cups. 
  6. In a small bowl, mix together rolled oats, Carrington Farms Lupin Flour, sugar and a pinch of salt. Add the Carrington Farms Organic Coconut Cooking Oil and stir until everything is moistened. Sprinkle the oat mixture on top of each muffin.
  7. Bake for 25-30 minutes, or until muffins are deeply golden and baked through completely. Let cool in the pan before serving.