These Triple Coconut Muffins with Strawberry Filling are the absolute best muffins I have ever made. They are delicious. I have made lots of muffin recipes in the past but I have to say these take the cake – or the muffin.
Before I get into all the ingredients and how to make these luscious muffins lets first talk about coconut milk – specifically Silk Coconut Milk.
Silk has started a Bloom Campaign and wants to inspire and encourage people to work towards incorporating a more plant-based diet so they can feel their best and “bloom”. In the last few months I have been increasing the amount of fruits and vegetables in my diet by drinking more smoothies. I make myself a big smoothie each morning and always use Silk Coconut Milk as the liquid instead of cow’s milk. I sometimes use Silk Almond Milk but the Coconut Milk is definitely my favorite. I love the richness and creaminess it adds to my smoothies. It also adds protein and good fat, which keeps my body nourished and satisfied all the way to lunch. In the last couple months I have definitely felt the positive effects of a more plant-based diet. I am more alert and have much more energy in the mornings and throughout the day. But I must say the biggest benefit I have experienced with eating a more plant-based diet is I crave less junk. Now when I am hungry I tend to want more whole foods instead or processed food. This benefit was not something I expected at first but came as a pleasant surprise.
Now let’s talk about the muffins. I only bring up my smoothies because I never really thought to use Silk Coconut Milk for anything else. But as I was thinking about new recipes (besides smoothies) to use Silk Coconut Milk in I got the idea to substitute it for milk in a muffin recipe. Then I thought coconut muffins. Yum! Then I thought triple coconut muffins with a strawberry filling. Double triple yum!
So I got to work putting my recipe for Triple Coconut Muffins with Strawberry filling together. Using a basic muffin recipe I substituted ½ the butter for coconut oil, coconut milk for cow’s milk, and added some shredded coconut. Then I spooned a teaspoon of strawberry preserves into the center of the batter. Covered with a little more batter then baked for 18 minutes.
These muffins came out moist, fluffy, and incredible delicious. I was pleasantly surprised with how easy it was to substitute coconut milk for cow’s milk. These muffins came out better than any muffin I ever made with cows milk.
The triple coconut flavor comes from the coconut milk, coconut oil, and shredded coconut and it is divine. The strawberry filling brings it over the top and the next day it firms up a bit and when you take a bite into the muffin you almost feel like…dare I say…biting into a jelly filled donut! So good.
I can’t wait to use Silk Coconut Milk in other muffin and baked good recipes.
The last thing I want to say about Silk products in general is that they are made without GMO’s. This is very important to me and I know it means a lot to my readers as well. So know when you use Silk products you are using a brand that is proud to offer you products free of GMO’s.
Silk is offering new registrants a $.75 off ½ gallon coupon. As a subscriber you will get future coupons, news of sweepstakes and promotions, and a chance to win a year supply of Silk. You can sign up here.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
- 3 cups white whole wheat flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 4 tablespoons softened unsalted butter
- ¾ cup sugar
- ¼ cup melted coconut oil, slightly cooled
- ½ teaspoons almond extract
- 2 large eggs
- 1 ½ cups Silk coconut milk
- ½ cup shredded unsweetened coconut
- 18 teaspoons strawberry preserves
- Preheat oven to 350.
- In a medium bowl mix together flour, salt, and baking powder.
- In a mixer (or in a large bowl using a hand mixer) cream together butter, sugar, coconut oil, and almond extract.
- Mix in eggs, 1 egg at a time.
- Alternate mixing in flour mixture and coconut milk ½ cup at a time. Stir in shredded coconut.
- Using a cooking scoop or heaping tablespoon drop batter into muffin pans sprayed with cooking spray.
- Add 1 teaspoon strawberry preserves to each muffin then top with another cookie scoop or tablespoon of batter. I was able to get 18 muffins from this batter.
- Bake for 18 – 20 minutes. Mine were perfect at 18 minutes.
- Take muffins out of pan and let cool on a baking rack.
These muffins can be prepared completely and frozen once cooked. Take out and let thaw on counter when ready to eat.
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