Roasted Strawberry Coconut Corn Muffins
Prep time
Cook time
Total time
Roasted strawberries add such a rich flavor and just the right amount of tartness to these dairy-free corn muffins!
Recipe type: Breakfast/Muffins
Cuisine: American
Yield: 10 muffins
  • 1 pound strawberries
  • 2-3 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon Fleur de Sel or kosher salt
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ½ cup quick-cooking oats
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ cup extra-virgin coconut oil, melted (liquid)
  • 2 large eggs
  • ¾ cup coconut milk
  1. Heat oven to 350°F
  2. Hull strawberries and cut into halves or quarters.
  3. Whisk together honey, olive oil, Fleur de Sel, and balsamic vinegar. Toss into strawberries.
  4. Line a large rimmed baking sheet with parchment paper. Spread the strawberries on it.
  5. Bake for 45 minutes. Remove and set aside.
  6. Increase oven heat to 375°F.
  7. In a large bowl, combine flour, cornmeal, oats, sugars, and baking powder. Whisk to mix well.
  8. In another bowl, combine coconut oil, eggs, and coconut milk. Whisk to blend. Pour into flour mixture. Whisk just until everything is blended.
  9. Grease muffin tin. Pour about 2 tablespoons of batter into each cup, top with about a tablespoon of strawberries, and then cover with 1-2 tablespoons more batter. Press a few more pieces of strawberries on top.
  10. Bake for 25 minutes. Remove from the oven and drizzle with syrup (juice) left from the strawberries. Best served warm.
Recipe by Fiesta Friday at