Strawberry Muffins with Almond Milk and Coconut Oil

Strawberry Muffins with Almond Milk and Coconut Oil are soft, moist and full of strawberry flavor! Lightened-up, these muffins are a great start to your day!

I’ve been a little obsessed lately with making small changes in my diet with the goal of controlling my weight, but also to live a healthier lifestyle. I made these Strawberry Muffins with Almond Milk and Coconut Oil, but you won’t miss the flavors or texture of a traditionally made muffin. This muffin is moist and full of juicy strawberries.

These muffins are crazy good. I didn’t add any odd spices or flavors to them. As well, I wanted the strawberries to be the star so I kept it simple.

By using almond milk as your liquid, you’ll reduce calories without losing any flavor. I used an unsweetened vanilla almond that contains only 30 calories per serving. I made Blueberry Banana bread with almond milk and became a big fan of cooking with it. As well, if you’re a pancake fan, Vegan Blueberry Pancakes are amazing!

Using coconut oil as the fat is a healthier fat to use than other oil or butter. In bread recipes, I find it results in a very moist and lighter tasting bread. Additionally, I find that bread baked with coconut oil stays fresh longer than those baked with butter.

If you choose to experiment with coconut oil in your recipes, you’ll substitute one for one when using butter or vegetable oil. If your recipe calls for shortening replace 1 part shortening with 3/4 part coconut oil.

Strawberry Muffins with Almond Milk and Coconut Oil

Of course, what you want to know is ‘do they taste good’? You betcha! If I had not told you of the changes I made, you couldn’t tell from tasting. I’ve gotten good at making meals a little healthier without sacrificing flavor. Ryder thought these were the best muffins since, well, my Peanut Butter and Jelly muffins. I tend to agree!

Have you tried those Peanut Butter and Jelly Muffins yet?

You’ll use the same method for making these muffins as you would any bread or cake.

1. Cream the fat and sugar
2. Add egg
3. Combine flour, leavener and salt
4. Mix flour mixture with liquid alternately
5. Stir in add-ins
6. Bake

If you use a spring-release ice cream scoop to fill the muffin tin, it will ensure all the muffins are the same size and cook evenly. I use one that holds 1/3 cup batter to scoop and fill the muffin tins.

If you’ve had your baking powder for a while, you can test it to see if it’s still good. You’ll just add 1/2 teaspoon baking powder to 1/2 cup water. If this mixture doesn’t bubble the leavening power is gone. You’ll need to replace it.

I also lined my muffin tins with cupcake liners, but I detest cleaning a muffin tin!

Strawberry Muffins with Almond Milk and Coconut Oil

Strawberry Muffins with Almond Milk and Coconut Oil are soft, moist and full of strawberry flavor! Lightened-up, these muffins are a great start to your day!

Author: Paula

5 from 4 votes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 9 muffins

Ingredients

• 1/4 cup coconut oil I used Skinny & Co Coconut Oil
• 1/2 cup plus 1 tablespoon granulated sugar divided
• 1 large egg
• 1/4 cup plus 1 tablespoon almond milk
• 1 and 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1 cup strawberries

Instructions

• Line 9 muffins tins with cupcake liners.
• Preheat oven to 450 degrees.
• Combine flour, salt and baking powder.
• In another bowl, cream coconut oil and sugar.
• Add egg and combine
• Add flour mixture and milk and stir until just combined, don't over-mix.
• Fold in strawberries.
• Scoop batter into muffins tins
• Bake 15 to 18 minutes, cook time will vary depending on how much moisture is in your berries and if you're oven is calibrated.
• Bake at 450 degrees fahrenheit for 5 minutes then 400 degrees the remaining 5 to 8 minutes.
• Serve warm or room temperature.

Notes

I used frozen strawberries in this recipe. Allow them to thaw, dice, then sprinkle 1 tablespoon granulated sugar over the berries. Let sit at least 30 minutes. I refrigerated them overnight. I use a spring-release ice cream scoop that holds 1/3 cup batter to scoop and fill the muffin tins. This ensures all the muffins are the same size and cook evenly.

Nutrition

Calories: 187kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 145mg | Fiber: 1g | Sugar: 12g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg

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I was given coconut oil by Skinny & Co Coconut Oil to try, I wasn’t paid to write a favorable review.