Strawberry Muffins with Coconut Oil and Greek Yogurt
Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 14 muffins
You won't find any butter in these soft and flavorful strawberry muffins that are made with Greek Yogurt and Coconut Oil!
  • 1 C fresh strawberries, chopped
  • 1¾ C all purpose flour, plus more for dusting the muffin pan
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅓ C granulated sugar
  • 1 egg, beaten
  • ¾ C full fat coconut milk
  • ¼ C coconut oil, melted
  • ¼ C plain Greek yogurt
for the topping
  • ¼ C all purpose flour
  • ¼ C old fashioned oats
  • 2 tbsp unsweetened shredded coconut
  • ¼ C granulated sugar
  • ¼ C coconut oil, chilled
  1. Preheat your oven to 375 degrees. Lightly spray a 12 cup* muffin pan with cooking spray. Wipe away excess cooking spray with a paper towel and then lightly dust the muffin pan with flour.
  2. In a large mixing bowl, whisk together 1¾ C flour, ⅓ C granulated sugar, the baking powder and the salt. Make a welt in the center and add the coconut milk, coconut oil and beaten egg. Stir to combine and then add the Greek yogurt and mix until incorporated. The mixture will be very thick but that's ok. Fold in the chopped strawberries.
  3. Make the topping. Whisk together ¼ C flour, ¼ C oats, the shredded coconut, ¼ C granulated sugar. Cut in the coconut oil until crumbly. You can use a pastry blender or your fingers to do this, just as you would with cold butter.
  4. Scoop the batter into the prepared muffin pan, filling each cup ¾ full. The batter is very thick so I recommend using a cookie scoop to add the batter to the pan. Top the batter of each muffin with about 1 tbsp of the topping. I didn't measure the topping used for each muffin, I just eyeballed it and went with what looked best.
  5. Bake at 375 for 20 minutes or until a toothpick inserted into the center comes out mostly clean. There may be some crumbles but that's ok.
  6. Cool on a wire rack for 15 or so minutes before serving.
This recipe will make 14 muffins. You can use 2 muffin pan to do this, you can reuse the pan you used for the initial batch or you can do what I did - make a giant scone with the remaining batter. To make scone, shape into a scone shape, place on a round cake pan and bake in the oven with the muffins.
Nutrition Information
Serving size: 1 muffin
Recipe by This Gal Cooks at