Remember how I said the other day, when I posted those Banana Walnut Muffins, how I made two different kinds of muffins?
Well, I wasn’t kidding! I did! And actually, I liked these a lot better (though I will say that banana walnut just isn’t my favorite flavor). And thankfully, because they came from the same base as the Banana Walnut Muffins, they are similarly low in fat and fluffy and light.
These were Strawberry Coconut Muffins and I thought they were just lovely. This is a recipe I never would have come up with on my own. I came up with it because I was baking for a friend of mine and, while she doesn’t love sweet foods, she does love both strawberries and coconut.
(Look at all those strawberries! Yum.)
And thus, these muffins were born.
Strawberry Coconut Muffins
makes one dozen muffins
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar
- 6 oz fat-free vanilla yogurt (I used Greek-style)
- 1/4 cup vegetable (or canola) oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/4 cup vanilla almond milk
- 1 cup chopped strawberries
- 1/2 cup shredded coconut
Preheat oven to 375 degrees.
Spray a muffin tin with nonstick spray.
Sift together dry ingredients (flour, baking powder, baking soda, salt).
In a separate bowl, blend sugar, oil, eggs, vanilla yogurt, almond milk, vanilla extract and coconut extract. Combine with dry mix.
Use a spoon to mix in strawberries and coconut
Fill cups in muffin tin about 3/4 full with batter.
Bake at 375 for 18-20 minutes.
And, as with the other muffins, these are best served cut in half, toasted, and slathered with a little Earth Balance or butter.