Last updated February 1, 2019 by Lisa Richards, CNC

Strawberry Muffins

Strawberry muffins

Moist and full of fresh strawberry flavor, these muffins make a delightful treat. They’re perfect for a healthy breakfast, snack, or dessert, and the kids will love them!

Strawberries are on the Maybe list of foods to eat. They are one of the lowest-sugar fruits that you can find and, along with other berries like blueberries, are a good way to introduce some fruit into your diet.

Add in the coconut milk, coconut oil, and coconut flour, and you have a fiber-rich, low-sugar snack that all the family will love.

All the coconut ingredients have another benefit too. They all have antifungal properties, meaning that they can help to slow or prevent a yeast overgrowth in your gut. Ingredients like this can improve your long-term gut health.

You can make a large batch of these strawberry muffins and freeze them for eating later. Take them on a picnic, or just keep them in the house for those between-meal hunger pangs. Just remember to make enough!

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4.26 from 388 votes
Strawberry muffins
Strawberry Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Moist and full of fresh strawberry flavor, these muffins make a delightful treat, perfect for breakfast, a snack or dessert.
Course: Dessert, Snack
Servings: 6 muffins
Calories: 167 kcal
Author: Lisa Richards
  • 1/2 cup coconut flour
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 1/2 cup unsweetened, canned coconut milk
  • 1/2 tsp. powdered stevia
  • 2 Tbsp. coconut oil, melted
  • 3 eggs
  • 1/2 tsp. vanilla
  • 1/2 cup diced fresh strawberries
  • 6 fresh strawberry slices for garnish
  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 cups of a 12 cup muffin tin with paper baking cups or brush generously with oil, set aside.
  2. In a medium bowl, sift coconut flour, baking soda and salt, whisk to combine. In another medium bowl, add unsweetened coconut milk, stevia, melted coconut oil, eggs, and vanilla, whisk thoroughly. Pour liquid ingredients into bowl with dry ingredients, stir to combine for one minute as coconut flour absorbs liquids. Fold diced strawberries into muffin batter.
  3. Spoon muffin batter into the prepared tin, smoothing tops, then press a strawberry slice on the top of each. Bake muffins until golden brown, about 30 to 35 minutes. Cool, serve.

Nutritious, tasty snacks like this are what the Candida diet is all about. If you’re looking for more ideas, check out our Ultimate Candida Diet program. It includes more than 100 tasty recipes for every meal and every stage of the Candida diet.

Filed under: Snacks, Desserts
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  1. Sally says:

    Do you think flax eggs would work in this recipe. On top of Candida I was recently diagnosed with an egg allergy.

  2. Borivojka Djuric says:

    5 stars
    When can I start to add strawberries into my diet again? After a month, 2-3 months? I’ve tried a lot of your recipes and they’re very helpful!

    1. Lisa Richards says:

      It really depends on the rest of your diet. If you are avoiding most fruits and all added sugars already, then a few strawberries should be just fine.

  3. Sue Harper says:

    Is the stevia really necessary? Would they be sweet enough without it?

    1. Lisa Richards says:

      It depends what you’re used to. Personally, I would be comfortable leaving out the stevia. However, if you’re used to sweet-tasting muffins then you might need it.

      1. Laura Gregory says:

        Is there an *optional by stevia?

  4. Zeynep says:

    Is the whole batch 167 calories in total or is it per muffin? Thanks!

    1. Lisa Richards says:

      Per muffin!

  5. bluegem214 says:

    Lisa what vanilla extract do you recommend? I’m from the uk. I’m trying find extract that has no sugar or alcohol in it. The only one I can find has Vegetable Glycerine in it. It Calle Vanilla NuStevia Alcohol Free.
    Would need avoid vegetable Glycerine?

    1. Lisa Richards says:

      Vegetable glycerin is pretty low in sugar and won’t affect your blood glucose too much. However, make sure that you don’t consume too much of it and that ideally it’s paired with a protein. Also remember that your overall sugar intake should be fairly limited.

  6. Coralie says:

    4 stars
    Great recipe! I changed out the coconut milk for unsweetened almond milk, added an extra egg, 1/2 tsp cinnamon, and subbed in blueberries instead of strawberries. Turned out great! 🙂 A bit mealy, but baking with coconut flour always lends to a different texture.

    1. Rabab Mohsin says:

      Thank u for showing me the substitute for the canned coconut milk which I was out of !!

  7. Fotika Peiou says:

    5 stars
    Awesome strawberry muffins!
    Finally, we can eat something :’-D

  8. 5 stars
    This was great! I followed the recipe exactly (but doubled it) and it’s a great treat to have when you’re avoiding sweets. Would definitely recommend doubling (6 muffins is never enough!) but I’ll for sure be making this again. Thanks!

  9. Katia says:

    5 stars
    I double the quantities and put 1/3cup coconut flour and 2/3cup almond meal. The texture was perfect! Very gnammy!

    1. Lys says:

      4 stars
      I followed your tip on subbing part of the coconut flour with almond meal (same proportions as you listed) and the muffins turned out great. Thanks! 🙂

    2. Laura Gregory says:

      It’s lunch time and you made me determined to try your variation of this recipe for hungry moments like this 🤗

  10. Heather Collier says:

    5 stars
    These were so amazingly yummy, and my husband even made them who never bakes!!

  11. Gaga says:

    5 stars
    If I want to switch stevia for erythritol, how much should I use?

  12. Lauren Martin says:

    5 stars
    These were awesome. I’m made mine with raspberries. Would definitely make again. Thank you!

    1. Sally says:

      I used raspberries too and xylitol. I swapped coconut oil for olive oil as coconut oil can cause wakefulness. Mmmmm yummy

  13. Amy Fehr says:

    Has anyone used monkfruit instead of stevia?

    1. Eileen says:

      5 stars
      Monk fruit seems to bother my digestion.

  14. Wendy says:

    4 stars
    These were good! I saw some comments about using some almond flour too. I’m going to try that next time for a smoother texture. Thank you for the recipe 🙂

  15. Celia De Boer says:

    4 stars
    I really enjoy these, I’ve made them with strawberries and blueberries. I do find them to taste a little egg though has anyone tried subbing eggs for flax eggs? I was thinking you could reduce the eggs to 2 or 1 and replace with flax eggs for a less eggy tasting muffin

  16. Kathy says:

    Thanks for a great site, Lisa. I’ve lived with candida for 30 years and your site is the most comprehensive I’ve seen. Looking forward to trying your recipes! Re: stevia. Do you use the packets for coffee/tea or pure stevia extract? The packets contain fillers as bulking agents and the pure extract is much stronger. Thanks!

  17. Sara says:

    4 stars
    How long do these keep at room temperature? I want to try this recipe so bad, but I’d like to make a big batch and i don’t want to waste any. Can I freeze them? Thanks in advance!

    1. Stacey Gustafson says:

      I keep mine in the refrigerator and then just warm in the microwave when I want one.

  18. Sara says:

    4 stars
    They’re delicious the only problem is that I have made this recipe multiple times and it always ended up being soggy. I tried cooking longer, and the top would burn and the middle would still be soggy. I have tried making them again today, but swapped the 1/2 cup of fresh diced strawberries by homemade dried strawberries and I finally got the most scrumptious, delicious muffin ever. I kept the fresh strawberry slice at the top too! Thanks for the recipe!

  19. Joanne says:

    5 stars
    Quite good. I tweaked the recipe a little bit…substituted a small amount of coconut flour with almond, used 2 eggs, and a couple spoons of coconut yogurt with the milk.

  20. Fatine says:

    5 stars
    Delicious and easy recipe. I tried with both strawberry and blueberry, I personally prefer blueberry more. But honestly I don’t know how many muffins I need to consume, for example per week!? And also coconut flour has some sugar in it already is it ok?

  21. Melissa says:

    4 stars
    I double the recipe and used 3 eggs and one container of cocojune yogurt. I also did half coconut flour/half almond flour and 3 TBS of Lankanto sweetner instead of stevia which i hate. Turned out yummy, good texture and not too sweet!

  22. Shirley says:

    5 stars
    I substituted ghee for the coconut oil & they were delicious. The consistency was perfect. I think I will try a little cinnamon next time for added flavor.

  23. Jennifer says:

    5 stars
    Can I use gluten free almond flour instead of coconut flour?

  24. Stacey Gustafson says:

    I doubled mine just because I want bigger muffins LOL. They weren’t sweet enough for my liking (probably due to unsweet strawberries) so I added sugar free chocolate chips. Much better!

  25. Sally says:

    5 stars
    These were great! I didn’t have all the ingredients so I used olive oil and almond milk. They were wonderful – such a treat!

  26. Kelly says:

    5 stars
    For an anti-Candida food, these muffins are delicious! I have made 3 batches now. The only thing I do differently is to replace the vanilla extract with almond.

  27. Keyla Luna says:

    5 stars
    I love these thank you! Instead of strawberries I used green bananas and I also doubled everything so it would be 12 full muffins. They are a big help on the candida Diet. Thanks again!

  28. Kiran Kang says:

    Hey, great recipe! I’m currently not very well and need some dessert alternatives so thank you for this. Just wanted to ask can I use stevia granules instead of stevia powder? Is there a large difference?

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