Strawberry coconut flour muffins (v, gf)

These muffins are very crumbly and need a bit of tweaking in terms of texture; however, they are delicious in taste.
Adapted from banana coconut flour muffins at Detoxinista.
Yields 12 muffins.
Vegan and gluten free.

Original post (with pictures and notes on future adaptations) here.

1 1/2 punnets strawberries (150g unhulled / 15 medium strawberries)
1 medium banana
1 cup (125g) coconut flour
1/4 cup maple syrup
1/4 cup apple sauce
1/4 cup + 1 tbsp water
1 tbsp coconut oil, in liquid form
1 tbsp vanilla
1 tbsp apple cider vinegar
1 tsp baking soda

In future I would also add: 1 tbsp chia seeds soaked in 1 cup water

1. Preheat your oven to 180'C and prepare a 12-pan muffin tray.
2. Hull and roughly chop the strawberries. In a large bowl, roughly mash the berries and the banana. Leave some strawberries relatively whole.
3. Add the coconut flour, maple syrup, apple sauce, water, coconut oil and vanilla to the strawberry mixture. Mix well to combine.
4. Add the apple cider vinegar and baking soda to the other ingredients, and mix through.
5. Divide the batter between 12 muffin trays. Next time I would press the mixture firmly down into the muffin trays.
7. Bake for 30 minutes or until golden and firm to the touch. Allow to cool completely before removing from the pan.