Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Step 2
Mix flour baking powder and salt together in a large bowl.
Step 3
Mix Greek yogurt coconut oil oat milk and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
Step 4
Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
Step 5
Divide batter among lined muffin cups filling each 1/2 to 2/3 full.
Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely 20 to 30 minutes.
Step 7
Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
Step 8
Toast coconut in the preheated oven until lightly browned about 5 minutes.
Step 9
Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.