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!
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.