Strawberry Coconut Muffins

For a sweet treat, using coconut sugar. GG said it was the best muffin she’s ever had. You could easily swap out strawberries for another berry on hand. Haven’t tried frozen berries but that could be an option.


Dry Ingredients

  • 1/2 Cup Almond Meal
  • 1 Cup Spelt flour (I used wholemeal)
  • 1/2 Cup Desiccated Coconut
  • 1/2 Cup Coconut Sugar
  • 1 Tablespoon Ground Chia Seeds
  • 2 teaspoons Baking Powder
  • Pinch of Himalayan Salt

Wet / Fresh Ingredients

  • 125g fresh Strawberries (chopped)
  • 125g Butter (melted)
  • Zest of 1 Lemon
  • 3/4 Cup Milk
  • 2 large Eggs (whisked in a cup)


  1. Preheat the oven to 170C conventional, and prepare two muffins trays with coconut oil.
  2. Place almond meal, flour, coconut, coconut sugar, salt, baking powder and chia seeds in a large bowl. Stir well to mix. 
  3. Melt butter, then add to dry ingredients along with zest of lemon, eggs and milk. Using a wooden spoon, mix gently until the batter is just combined.
  4. Gently fold through the strawberries, or other berries of choice.
  5. Divide between muffins trays. Bake for 25-30 minutes until golden and cooked through the middle when tested with a skewer.