Strawberry Vanilla Muffins with Toasted Coconut Cream Cheese Frosting

Hi everyone, my strawberry muffins are refined sugar free and super moist from the Greek yogurt! These are healthy enough to enjoy for breakfast or sweet enough for a treat. Hope you enjoy them! The full recipe and photos are at-

http://ift.tt/1VaIAyL

Ingredients for the muffins:

2 cups of sifted all-purpose flour

2 teaspoons of baking powder

¼ teaspoon of salt

1 ¼ cups of strawberries chopped into small pieces, discard the stems and white parts

½ cup of honey

¼ cup milk of choice (I used unsweetened oat milk)

¼ cup of unsweetened Greek yogurt

¼ cup of coconut oil, melted

2 teaspoons of pure vanilla extract

1 large beaten egg

Ingredients for the frosting:

⅔ cup of cream cheese

1 tablespoon of toasted unsweetened coconut

1 tablespoon of honey

1 teaspoon of pure vanilla extract

Method:

Preheat oven to 400 degrees F. / 200 degrees C. Line a muffin tray with cupcake holders or spray with cooking spray.

In a large mixing bowl, add the flour, baking powder, and salt and stir until mixed.

In a medium sized mixing bowl, combine milk, yogurt, melted coconut oil, and vanilla until smooth. Add honey and beaten egg. Stir thoroughly. The batter will be thick, but that’s okay. The strawberries add a lot of moisture.

Add wet ingredients to dry ingredients. Stir until just combined. The less you stir, the softer the muffins will be. Then, add strawberries and fold a few times until evenly mixed.

Fill each muffin holder ½-⅔ of the way up with batter.

Bake for 16-22 minutes until a toothpick inserted into the center of a muffin comes out clean. Try to avoid the strawberries.

When done, immediately remove the muffins from the tin and let cool on a cooling rack.

To toast the coconut, let the oven cool slightly to 350 degrees. Spread an even layer of coconut on a baking sheet lined with parchment paper. Cook for about 5 minutes until lightly brown. Keep an eye on them, they bake quickly.

To make the frosting, stir cream cheese with a fork until light and fluffy. Add the honey and vanilla extract and stir to combine. Frost the muffins when they are completely cool and top with toasted coconut.

Makes 12 muffins

bon appetit