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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.
Course breakfast or side
Cuisine American/Southern
Keyword muffins, strawberries
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 muffins
Calories 187kcal
Author Paula Jones


  • 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


  • 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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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