Strawberry Coconut Muffins Recipes
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
STRAWBERRY COCONUT MUFFINS
Make and share this Strawberry Coconut Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°.
- Gently heat the sugar, butter and water until the sugar dissolves; let cool.
- Combine flour, baking powder, strawberries and coconut.
- Mix vanilla extract, egg and milk; add to the flour mixture.
- Pour in the butter mixture and mix just until combined.
- Spoon into prepared muffin tins.
- Bake 15-20 minutes.
Nutrition Facts : Calories 203.3, Fat 6.7, SaturatedFat 4.3, Cholesterol 30.6, Sodium 115, Carbohydrate 32.2, Fiber 2.2, Sugar 11, Protein 4.4
STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING
These muffins have no refined sugar and have healthy ingredients like Greek yogurt, coconut oil, and lots of fruit.
Provided by Ali Roux
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h11m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- 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 : Calories 234.6 calories, Carbohydrate 31.8 g, Cholesterol 30.6 mg, Fat 10.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 180.3 mg, Sugar 14.3 g
EASY GLUTEN FREE STRAWBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until combined.
- Beat in the eggs, vanilla and almond extract.
- Fold in the flour mixture until just combined.
- Add the milk and fold in until combined.
- Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
- Gently fold the remaining berries into the batter.
- Transfer the batter to the prepared muffin cups and top with the reserved berries.
- Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 223 kcal, Carbohydrate 34 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 51 mg, Sodium 188 mg, Fiber 3 g, Sugar 19 g
More about "strawberry coconut muffins recipes"
KETO STRAWBERRY MUFFINS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
4.5/5 (8)Calories 187 per servingCategory Dessert, Muffins
COCONUT FLOUR STRAWBERRY SWIRL MUFFINS - SUGARLESS CRYSTALS
From sugarlesscrystals.com
Category DessertEstimated Reading Time 2 mins
HEALTHIER STRAWBERRY COCONUT MUFFINS – WENDYS WAY TO …
From wendyswaytohealth.com
5/5 (10)Total Time 35 minsCategory Breakfast, Muffins, SnackCalories 185 per serving
COCONUT STREUSEL MUFFINS WITH STRAWBERRY BUTTER - LAND O'LAKES
From landolakes.com
4.2/5 (13)Calories 320 per servingServings 12
- Heat oven to 400°F. Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside.
- Combine 1/2 cup melted butter, half & half, eggs and almond flavoring in bowl; beat with whisk until smooth. Add 1 3/4 cups flour, 1/2 cup sugar, baking powder and salt; stir just until moistened. Gently stir in 1/2 cup coconut and 1 cup finely chopped strawberries. Spoon evenly into prepared muffin cups.
- Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack.
STRAWBERRY COCONUT MUFFINS ⋆ THE DESSERTIVORE
From thedessertivore.com
- Combine the dry ingredients: in a large mixing bowl, with a large wooden spoon, stir together the flour, baking powder, and salt. Next, stir in the sugar.
- Combine the wet ingredients: melt the coconut oil, then add it to a medium bowl with the coconut milk. Next, break the eggs one by one into a seperate small bowl, adding them to the milk mixture one at a time. Add the vanilla and coconut extracts, then whisk to combine all of the liquid ingredients.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then stir slowly with the wooden spoon, making sure to mix in all of the flour on the bottom and sides of the bowl. Stir until the flour is almost, but not fully incorporated, then add the baking chips, berries, and coconut flakes. Stir until they are distributed fairly evenly. By this point, the flour should also be well incorporated. Avoid overmixing, because it can make the muffins tough.
STRAWBERRY COCONUT MUFFINS (REFINED SUGAR FREE) BY KRISSYB ...
From recipecommunity.com.au
4.7/5 (18)Category Baking-SweetServings 16Total Time 20 mins
10 BEST COCONUT MUFFINS RECIPES | YUMMLY
From yummly.com
SOFT & AIRY STRAWBERRY COCONUT MUFFINS | THE PURE TASTE
From thepuretaste.com
Servings 10-12Estimated Reading Time 6 mins
- 1. Preheat the oven to 365ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- 4. With an electric hand mixer beat oil with sugar for about 3 minutes. Add egg, milk, vanilla and mix until combined. Add dry ingredients and mix until just incorporated.
STRAWBERRY MUFFINS » THE CANDIDA DIET
From thecandidadiet.com
4.3/5 (257)Total Time 45 minsCategory Dessert, SnackCalories 167 per serving
- Preheat oven to 350 degrees F (175 degrees C). Line 6 cups of a 12 cup muffin tin with paper baking cups or brush generously with oil, set aside.
- In a medium bowl, sift coconut flour, baking soda and salt, whisk to combine. In another medium bowl, add unsweetened coconut milk, stevia, melted coconut oil, eggs, and vanilla, whisk thoroughly. Pour liquid ingredients into bowl with dry ingredients, stir to combine for one minute as coconut flour absorbs liquids. Fold diced strawberries into muffin batter.
- Spoon muffin batter into the prepared tin, smoothing tops, then press a strawberry slice on the top of each. Bake muffins until golden brown, about 30 to 35 minutes. Cool, serve.
KETO STRAWBERRY MUFFINS – SUGAR FREE LONDONER
From sugarfreelondoner.com
5/5 (9)Calories 253 per servingCategory Breakfast, Snack
- Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
- Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter.
STAWBERRY BREAKFAST MUFFINS - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
Servings 16Total Time 25 minsEstimated Reading Time 6 mins
GLUTEN FREE STRAWBERRY MUFFINS (DF, PALEO) - SIMPLY JILLICIOUS
From simplyjillicious.com
5/5 (1)Category MuffinsCuisine AmericanTotal Time 30 mins
- Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl.
FRESH STRAWBERRY AND WHITE CHOCOLATE MUFFINS - MANILA SPOON
From manilaspoon.com
Ratings 12Servings 12Cuisine AmericanCategory Breakfast, Snack
- Preheat oven to 400F/200C. Line your muffin pan with paper cups. I use a silicone flexible muffin tray which is non-stick so there was no need for liners.In a large mixing bowl, mix the flour, baking powder, and salt. Set aside.
- In another bowl whisk the eggs together until combined. Add the sugar, yogurt, oil, and vanilla extract then mix everything well.
- Pour the wet mixture into the dry ingredients. Mix just until combined. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter would be thick. Fold in the berries and the chocolate chips.
- Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome. Bake for about 18-20 minutes or until a tester comes out clean.
KETO STRAWBERRY MUFFINS - GLUTEN-FREE ... - SWEETASHONEY
From sweetashoney.co
4.8/5 (406)Total Time 30 minsCategory Breakfast, Dessert, SnackCalories 207 per serving
- Preheat oven to 180°C (350°F). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
- Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them. This eliminates any juice to prevent the muffin batter from getting overly moist.
HOMEMADE STRAWBERRY MUFFINS - HONEST AND TRULY!
From honestandtruly.com
4.7/5 (5)Total Time 35 minsCategory BreakfastCalories 55 per serving
- In a small bowl, use a fork to mix together 1 tablespoon of sugar and 1/4 teaspoon of vanilla. Once thoroughly combined and an even texture, add 1/4 teaspoon cinnamon and mix again. Set aside to top your muffins.
- In a bowl, add 2 cups of flour, 1 teaspoon cinnamon, baking powder, salt, and sugar. Mix thoroughly to combine.
STRAWBERRY CHIA SEED MUFFINS - GLUTEN FREE, PALEO ...
From leelalicious.com
Cuisine AmericanTotal Time 25 minsCategory Breakfast, DessertCalories 146 per serving
- First, make the chia jam. Pulse berries in a food processor to consistency (smooth or slightly chunky). Then, stir in chia seeds, maple syrup and lemon juice. Set aside.
- In a bowl, whisk together coconut flour, tapioca flour, baking soda, and salt. In a separate bowl beat eggs, oil, maple syrup and vanilla extract until combined.
- Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend the ingredients in a food processor or blender.) Only if the batter seems too dry, stir in 1-2 tablespoons dairy-free milk.
COCONUT STRAWBERRY CHIA MUFFINS - TRIED AND TASTY
From triedandtasty.com
5/5 (1)Total Time 40 minsCategory Breakfast, SnackCalories 110 per serving
- Using the whisk attachment, gently whisk in the wet ingredients into the dry ingredients; add chia seeds.
STRAWBERRY COCONUT MUFFINS - ISLAND BAKES
From island-bakes.com
Servings 12Estimated Reading Time 5 minsCategory Muffins & SconesTotal Time 28 mins
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a large measuring cup, whisk together the melted coconut oil, yogurt, eggs and vanilla extract until combined. Pour the mixture into the flour and stir with a wooden spoon just until no flour streaks remain. Fold the toasted coconut and chopped strawberries in with a rubber spatula.
- Scoop the batter into the prepared muffin tins, filling about 3/4 of the way. Place in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few clinging crumbs.
STRAWBERRY MUFFINS | AMY MYERS MD
From amymyersmd.com
- In a medium-sized bowl, stir melted coconut manna, palm shortening, mashed bananas, and maple syrup until well combined. Set aside.
- In a separate bowl, stir together dry ingredients. Add mixture to the wet ingredients, and stir until a thick batter forms.
COCONUT STRAWBERRY CHIA MUFFINS - SUPER HEALTHY KIDS
From superhealthykids.com
4/5 (6)Total Time 25 minsCategory BreakfastCalories 232 per serving
KETO STRAWBERRY RHUBARB MUFFINS - MOUTHWATERING MOTIVATION
From mouthwateringmotivation.com
Estimated Reading Time 10 mins
STRAWBERRY BANANA COCONUT MUFFINS - MELISSA'S HEALTHY KITCHEN
From melissashealthykitchen.com
Estimated Reading Time 1 min
GLUTEN FREE STRAWBERRY COCONUT MUFFINS - FREE COCONUT RECIPES
From freecoconutrecipes.com
STRAWBERRY COCONUT MUFFINS RECIPES WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #breads #fruit #easy #vegetarian #muffins #nuts #dietary #low-sodium #comfort-food #quick-breads #low-in-something #berries #strawberries #coconut #taste-mood #number-of-servings
You'll also love