These muffins have no refined sugar and have healthy ingredients like Greek yogurt, coconut oil, and lots of fruit.

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Recipe Summary

prep:
30 mins
cook:
21 mins
additional:
20 mins
total:
1 hr 11 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.

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  • Mix flour, baking powder, and salt together in a large bowl.

  • Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.

  • Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.

  • Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.

  • Toast coconut in the preheated oven until lightly browned, about 5 minutes.

  • Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.

Nutrition Facts

235 calories; protein 4.2g; carbohydrates 31.8g; fat 10.4g; cholesterol 30.6mg; sodium 180.3mg. Full Nutrition
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