Ingredients

The following ingredients have 12 Servings
  • 1 cup self-rising flour ( see note 1 to make your own)
  • 1/2 cup sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup unsweetened almond milk, lukewarm
  • 1-5.3 container light vanilla Greek Yogurt or vanilla yogurt
  • 1 tsp natural vanilla extract
  • 4 tbsp coconut oil, melted
  • 1 ripe banana
  • 6 medium to small strawberries, washed and thoroughly dried

Instruction

  • Preheat oven to 400F. Line a 12 cup muffin tin with lines and coat them with cooking spray
  • Combine flour, sugar, baking powder and salt in a bowl. Set aside
  • In a large bowl, whisk together lukewarm almond milk, yogurt and vanilla. Slowly pour melted coconut oil, whisking constantly until well incorporated
  • Add flour mixture and mix until just combined ( do not overmix) and let it sit for a few minutes
  • Cut the banana in 12 even slices and slice the strawberries in half
  • Place a slice of banana at the bottom of each cupcake liner. Spoon batter, filling each liner about 2/3 of the way. Place a strawberry half on top and gently press it down
  • Bake at 400F for 18-20 minutes