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Ingredients

2 cups all-purpose flour, sifted 2 teaspoons baking powder ¼ teaspoon salt ¼ cup plain Greek yogurt ¼ cup coconut oil, melted ¼ cup oat milk 2 teaspoons vanilla extract ½ cup honey 1 egg, beaten 1 ¼ cups diced strawberries 1 tablespoon shredded coconut ⅔ cup cream cheese, softened 1 tablespoon honey 1 teaspoon vanilla extract

Nutrition Info

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 servingSize: - sodium: 180.3 mg sugar: 14.3 g transFat: : - unsaturatedFat: : -

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.

1 dozen

These muffins have no refined sugar and have healthy ingredients like Greek yogurt, coconut oil, and lots of fruit.