Ingredients
Scale
- 1 1/2 cups flour
- 1/2 cup cane sugar (additional for topping)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1 large banana, mashed
- 1/2 cup almond milk (room temp)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced, divided
Instructions
- Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Add melted coconut oil, mashed banana, room temp almond milk and vanilla extract, to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in half of the diced strawberries saving the other half to throw on top, and fill into the muffin cups.
- Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. I like to tent the muffins mid bake to prevent the tops from drying out. If the tops are browning too much, you can also turn down the heat to 375 for the remaining bake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1