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Strawberry coconut muffins 

If you love fruit muffins, especially strawberry muffins, then you have to try my healthier strawberry coconut muffins.

They’re made with oat flour, almond meal, Greek yoghurt, strawberries and coconut. You can use fresh or frozen strawberries. I love them for breakfast or as a post workout treat,

Make a batch as part of your weekend meal prep to keep in the freezer for healthy breakfasts or snacks whenever you need them.

Try these delicious strawberry coconut muffins for a healthier breakfast option
Try these delicious strawberry coconut muffins for a healthier breakfast option

Why not sprinkle some chopped nuts on top of your muffins for extra crunch?

Don’t limit yourself to just strawberry muffins or even just fruit muffins though, make sure you try these other healthier muffin recipes too:

 

 

Here’s the recipe

healthier strawberry coconut muffins
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STRAWBERRY COCONUT MUFFINS

These delicious strawberry coconut muffins are a healthier breakfast or snack option.
Course Muffins
Cuisine Australian
Keyword strawberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 185kcal
Author Wendy, Wendy's Way to Health

Ingredients

  • 1 cup almond meal
  • 1 cup oat flour
  • 1 tbsp baking powder
  • pinch salt
  • 1 tbsp desiccated coconut
  • ¼ cup coconut oil
  • ¼ cup honey/puremaple syrup
  • ½ tsp vanilla extract
  • ½ cup coconut milk
  • 2 eggs, lightly beaten
  • ½ cup Greek yoghurt
  • ½ cup milk of your choice
  • 1 punnet strawberries, chopped

Instructions

  • Preheat oven to 180℃.
  • Place liners in a muffin pan, or lightly grease the pan and set aside.
  • In a large bowl, mix together the almond meal, flour, coconut, baking powder and salt.
  • Melt the coconut oil in a small saucepan over a low heat, and allow to cool slightly while preparing other wet ingredients.
  • In a medium sized bowl, lightly whisk the eggs and then add the honey, yoghurt, milk and vanilla. Pour in the coconut oil and continue to gently whisk until all wet ingredients are well mixed.
  • Slowly fold the wet ingredients into the dry ingredients, until just combined.
  • Gently fold in the strawberries.
  • Divide the batter evenly among baking cups, filling to about ¾ full.
  • Bake for 15 - 20  minutes, or until the tops of the muffins are golden brown.
  • After removing from the oven, allow to rest for 5 minutes and then cool on a rack.

Recipe notes

If you use nut milk instead of regular milk, you may need to use less, so I would suggest to start with ¼ cup and add more if necessary - you don't want your batter to be too runny!
Love this recipe? Have you made it?Tag me @wendyswaytohealth and #wendyswaytohealth
Nutrition Facts
STRAWBERRY COCONUT MUFFINS
Amount Per Serving (1 muffin)
Calories 185 Calories from Fat 113
% Daily Value*
Total Fat 12.5g 19%
Total Carbohydrates 15.6g 5%
Protein 4.8g 10%
* Percent Daily Values are based on a 2000 calorie diet.

**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE. 

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

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Try these delicious strawberry coconut muffins for a healthier breakfast option
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The best healthy breakfasts by Wendy's Way to Health

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