Strawberry n muffins r all time fav dish of one n all,so lets combine both.......but....but.....but..wait,some of my Vegan friends will complain;so .....I m avoiding dairy product also.Try out dis yummmmmmmmmmmy n healthy muffins:)

  • Cook time:
  • Prep time:
  • Yields: 12 large muffins
  • 1/4 cup vegetable oil
  • 3 tbsp sugar (regular)
  • 1-1/2 cup all-purpose flour
  • 1-1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 3 tsp baking powder
  • 1-1/2 tsp baking soda
  • 2/3 cup brown sugar
  • 1/4 cup pecans, chopped and roasted
  • 1oo ml coconut milk
  • 2 cups fresh strawberry (chopped)
  • 1/2 cup almond flakes

Preheat oven to 190 °C ,line the muffin mold with paper liners.In a large bowl mix dry ingredients except almond flakes and form a well in the center.


In another bowl beat coconut milk and gradually add chopped strawberries and vegetable oil.Add wet ingredients to dry ingredients, stirring with a wooden spoon until mixture is completely blended,avoid over-mixing.


Divide batter among muffin molds (each mold should be 3/4 full).Sprinkle almond flakes on top,it will give crunchy ness to the muffins.Cook in center of oven for 17 to 20 minutes or until muffins are golden.....:)


You can use normal milk instead of coconut milk.

You can also substitute coconut milk with 2 large eggs.

Recipe Reference

actually some mother asked me to give such recipie,which is calcium,folic acid,iron,fibre rich n attaract their kids too n i tired this mufins 4 them, as muffins can be packed in lunch box,can be eaten as a finger food while playing, they can eat this any time......also good 4 night food hunters:)

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By Sangeeta on Jun 19, 2011

Hi, Judy it"s 1/4 cup, which is required. thanks:)

By Judy on Jun 18, 2011

I noticed that oil is listed twice. There's 1/4 cup at the top of the ingedients, and 1/3 cup toward the bottom. Which one is the correct ammount?