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Strawberry Muffins with Almond Milk and Coconut Oil

Oct.posted by Paula 15 Comments

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!

Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast

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.

Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast

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.

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.

Almond Milk Coconut Oil Strawberry Muffins

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?

Strawberry Muffins with Almond Milk and Coconut Oil

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!

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5 from 2 votes

Strawberry Muffins with Almond Milk and Coconut Oil

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: breakfast or side
Cuisine: American/Southern
Keyword: muffins, strawberries
Servings: 9 muffins
Calories: 187kcal
Author: Paula Jones
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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.
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Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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.

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Comments

  1. Adam says

    05.26.19 at 9:28 am

    Took the kids strawberry picking–overdid it as usual. Was very happy to find a simple, healthier recipe that called for things I pretty much always have on hand. They came out very well. I needed one extra capful of almond milk than it called for.

    Reply
  2. Petera says

    08.07.18 at 8:15 pm

    5 stars
    This recipe was perfect. It was my first time making muffins and it was just delicious.

    Reply
  3. Angie says

    02.21.18 at 8:50 pm

    5 stars
    I did 5 minutes at 450 and 10 minutes at 400, turned out perfect!

    Reply
  4. Christy says

    03.19.16 at 1:55 pm

    I’m confused by baking time. Step 9 says bake for 15-18 minutes. Then step 10 says bake at 450 for 5 then 400 for remaining 5-8? Well that only be 13 minutes max according to step 10…steps 9 and 10 definitely need to be rewritten! Already got them ready to go so I’ll just watch closely!!

    Reply
  5. Julie says

    04.10.15 at 3:37 pm

    Mine turned out nothing like the picture, but were still good. My batter was super thick and sticky–is that the consistency it should be? I felt like it didn’t have enough milk.

    Reply
    • Paula says

      04.10.15 at 3:55 pm

      My batter was pretty thick. However, I find recipes with berries to be very hard to describe and they also tend to be inconsistant because they vary so much in how juicy the berries are and how sweet the berries are. I’ll try to do better with these 2 things in the future. I’m glad they tasted good, Julie.

      Reply
  6. Kelly says

    10.21.14 at 7:40 am

    I can never resist pretty strawberry muffins like these. I love that you lightened them up too, they sound amazing!

    Reply
  7. Teresa says

    10.17.14 at 9:43 pm

    These look wonderful, Paula. I love strawberries and especially making the muffins with healthier ingredients.

    Reply
    • Paula says

      10.18.14 at 7:17 am

      Thanks so much Teresa. Me too, plus I love to start the day on a heathier note

      Reply
  8. Beth @ The First Year says

    10.16.14 at 1:59 pm

    Muffins are my weakness!! Love these Paula!

    Reply
    • Paula says

      10.16.14 at 3:36 pm

      Thanks so much, Beth!

      Reply
  9. Carla (@charliesue) says

    10.15.14 at 11:23 pm

    So much strawberry goodness here- I should make these for my strawberry-obsessed niece! I bet the coconut oil is super tasty in this treat too.

    Reply
  10. amanda @ fake ginger says

    10.15.14 at 8:49 pm

    Coconut oil is one of my favorite things ever! I just finished a jar yesterday (and promptly cleaned out the jar and am now storing white chocolate chips in it) and I need to go get more! These muffins look delish!

    Reply
    • Paula says

      10.15.14 at 9:11 pm

      Thanks Amanda. I agree, I’ve started using coconut oil in so many things now, actually like it better.

      Reply

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