These strawberry yogurt muffins are the perfect breakfast item. Fresh strawberries and vegan yogurt add moisture to the texture. They are ready in under 30 minutes.
This blog post is sponsored by So Delicious® Dairy free coconut milk yogurt alternatives. My favorite coconut yogurt. It is thick, creamy and full of flavor. This recipe calls for the Vanilla Coconut Milk Yogurt Alternative. You can find all these flavors and more at Sprouts Farmers Market.
Why Make These Strawberry Muffins.
These muffins were a hit in my house. They are packed with flavor, fool proof and the yogurt gives them a little protein and a creamy texture. Strawberries are coming into season so they will be on sale and sweet as can be.
They are dairy free, and can be made plant based with a chia or flax egg.
They are a great way to use up fresh strawberries and add some color into your morning breakfast.
Ingredients For Strawberry Muffins.
- Strawberries. Fresh will work best, frozen might add too much moisture to this recipe. Chop them up into bite sized pieces.
- Eggs. 2 fresh room temperature eggs. Use Chia or Flax egg for vegan substitute.
- Yogurt. One 5.3 oz container or plain or vanilla So Delicious® coconut yogurt alternative.
- Oil. Coconut, olive oil or canola will work.
- coconut sugar. Regular white sugar works well.
- Almond milk. I suggest using So Delicious® almond beverage
How To Make Strawberry Muffins.
Step 1. Preheat oven to 375. Mix 2 tsp of flour with strawberries to help them from sinking to the bottom of the muffins. Set aside.
Step 2. In a separate bowl, add all dry ingredients together. In another bowl mix all wet ingredients together. MIX EGGS IN LAST. Mix them into the wet ingredients slowly, by hand. Now pour wet ingredients into dry, mix them slowly by hand * do not over mix*. Fold strawberries into mixture. Spray muffin tin, or line with muffin cups. Fill all the cups evenly. You may need to bake another batch after the first depending on your muffin tin size.
Step 3. Bake for 18 - 20 minutes, or until a toothpick comes out clean. Enjoy!
FAQ & Tips.
you can eat your muffins plain, but I prefer them with a little butter. If you want to really sweeten them up, top them with some homemade sweet butter. You can use any vegan butter or regular butter soften it slightly to room temperature and stir in some raw sugar.
Use an egg substitute like chia or flax egg in place of regular eggs.
yes with all purpose gluten free flour. I have not tried it other ways
Place in a ziplock bag in the refrigerator for 5 days or freeze for up to 2 months. To reheat microwave on low for about 30 second increments.
Other Recipes To Try.
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here!
28 Minute Strawberry Yogurt Muffins
Equipment
- Muffin Tin
Ingredients
- 2 cups all purpose flour
- 2 tsp all purpose flour separated from above *
- 2 tsp baking powder
- ⅛ tsp salt
- 1 tsp almond extract
- 1 cup coconut sugar
- 2 large eggs (room temp)
- ½ cup melted coconut oil
- ½ cup coconut yogurt
- ¼ cup almond milk (+ 1 tbs)
- ¾ cup strawberries chopped
- 3 Tbsp shaved almonds optional for topping
- 2 Tbsp Sugar optional for topping
Instructions
- Preheat oven to 375. Mix 2 tsp of flour with strawberries to help them from sinking to the bottom of the muffins. Set aside.
- In a separate bowl, add all dry ingredients together. In another bowl mix all wet ingredients together. MIX EGGS IN LAST. Mix them into the wet ingredients slowly, by hand. Now pour wet ingredients into dry, mix them slowly by hand * do not over mix*. Fold strawberries into mixture. Spray muffin tin, or line with muffin cups. Fill all the cups evenly. Top with almonds and sugar sprinkle if using. You may need to bake another batch after the first depending on your muffin tin size.
- Bake for 20-25 minutes, or until a toothpick comes out clean and tops are slightly brown. Enjoy!
Mariah
Hello 🙂 on instruction #1, what 2 tsp ingredient do I mix with the strawberries?
Bailey
Hi Mariah! You mix the strawberries with the 2 tbs of flour - it helps them stay afloat and not sink to the bottom. Enjoy the muffins!
Marisa
Hi!! Can the coconut oil be substituted with anything else?
Bailey
Yes! Olive oil vanilla oil or melted Butter should work just fine for this. I hope you enjoy
Shelley
Hi Bailey! Dyou melt the coconut oil?
Bailey
Yes! Melt the coconut oil for this one!
Marisa
These are so delicious!! I used canola oil since I don't have coconut oil and it turned out great.
stav
made them with blueberries instead of strawberries like i saw on your instagram and they came out very good :))
the strong flavour from the almond extract is a little too much for us so next time i will put ½ tsp instead. very very good recipe thankyou!
Bailey
So happy to hear you enjoyed these, I love a good punch of almond but I’m sure you will love it with the adjustments. Thank you so much for coming back to let me know he loved it
Bridget
Yummmmmm!! My whole family loved these. I subbed blueberries, and the hint of almond was perfection. Will make these again and again
Bailey
Hi Bridget! Thanks so much for coming back to let me know! This is one of my favorite muffin recipes on the blog. Happy Baking. Xoxo