Healthy Strawberry Chocolate Chip Muffins (vegan, refined sugar free)

These healthy strawberry chocolate chip muffins are soft, moist, tender, and perfect for spring! They are healthier than most muffins and naturally sweetened. It has juicy strawberries throughout and mini chocolate chips for a little chocolatey bite. These fluffy muffins taste like chocolate covered strawberries but in muffin form.

These muffins are made with whole wheat flour and other wholesome ingredients that makes for a nourishing breakfast or snack. They are lower in fat and sugar than most store bought and even homemade muffins. There is one ripe banana in these muffins to make them moist and sweet, but you can’t taste the banana flavor.

Muffins are one of my favorite snacks to make. These healthy strawberry chocolate chip muffins are tall and fluffy, just like from a bakery. To get them to be tall and fluffy, you need to bake them at a high temperature of 425 degrees F for 7 minutes and then turn down the temperature to 350 degrees F without opening the oven door and bake it for another 10 minutes. I love using this trick to get nice, big bakery style muffins.

These muffins are such a crowd pleaser and loved by both kids and adults. You wouldn’t even know that they are healthier, made with whole wheat flour, refined sugar free, and completely vegan. They are so delicious and easy to make too!

If you make these healthy strawberry chocolate chip muffins, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations! Happy baking!

Healthy Strawberry Chocolate Chip Muffins (vegan, refined sugar free)

These healthy strawberry chocolate chip muffins are moist, soft, tender, and studded with juicy strawberries and chocolate chips. They are perfect for breakfast or as a snack and taste just like chocolate covered strawberries. No one would know they are refined sugar free, vegan, and made with wholesome ingredients.

Print Recipe

Prep Time:15 minutes mins

Cook Time:17 minutes mins

Total Time:32 minutes mins

Ingredients

• 1 very ripe banana
• 3 Tbsp avocado oil (or any kind of oil)
• 1 tsp vanilla extract
• 1 Tbsp apple cider vinegar
• 1 cup unsweetened almond milk
• 1/3 cup coconut sugar (or brown sugar)
• 1/3 cup pure maple syrup
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 cup fresh diced strawberries (plus more for topping)
• 1/2 cup mini chocolate chips

Instructions

• Preheat oven to 425 degrees F. Line a muffin pan with 12 liners. 
• In a liquid measuring cup, add the milk and apple cider vinegar. Mix and set aside for 5 minutes to curdle. 
• In a large bowl, add your flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined. 
• In a medium bowl, mash the ripe banana. Add the oil, vanilla, milk mixture, coconut sugar, and maple syrup. Whisk until well combined.
• Add the wet to the dry. Use a rubber spatula and stir until just combined. Don’t overmix! Fold in strawberries and chocolate chips. 
• Scoop batter into the prepared muffin pan, filling it all the way to the top. You want tall fluffy muffins. Bake at 425 degrees F for 7 minutes, then turn the oven down to 350 degrees F without opening the oven door and bake for another 10 minutes, or until tops are golden or a toothpick comes out clean. 
• Let it cool in the pan for 15 minutes. Then remove muffins and place on a cooling rack. Enjoy! Store leftover muffins in an airtight container. 

Servings: 12 muffins