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.
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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