Plant Strong Strawberry Chocolate Chip Muffins

By Bounty & Soul | July 7, 2020

Plant Strong Strawberry Chocolate Chip Muffins

Print Recipe

Ingredients

Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 1/2 cup flaxseed meal
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 3/4 cup unsweetened almond or coconut milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup coconut oil melted
  • 3/4 cup agave nectar or pure maple syrup
  • 1 tablespoon pure vanilla extract

Add-ins

  • 1 cup strawberry chunks
  • 1/2 cup mini chocolate chips

Instructions

  • Preheat the oven to 425 degrees.
  • Lightly oil a muffin pan and sprinkle with flour. (If you use liners, skip the flour and just spray with cooking oil.)
  • Mix together your milk and vinegar and allow to sit for a minute or two.
  • In a large bowl, mix together the dry ingredients well.
  • In a separate medium bowl, whisk together your wet ingredients well.
  • Pour the wet ingredients on the dry ingredients and stir until just mixed.
  • Fold in the strawberries and chocolate chips.
  • Fill your muffin cups almost to the top. As soon as you put the pan in the oven, reduce the heat to 325 degrees. Bake 15-20 minutes, until a toothpick comes out of the center of a muffin clean.
  • Allow the muffins to cool in the pan for a few minutes, then put the pan on a baking rack to cool completely. Enjoy!

Notes

Recipe from Happy Healthy Mama