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Strawberry Chocolate Chip Muffins
Since my bread baking success the other day and the fact that I now have a normal size oven I’ve been on a baking kick. You have no idea how happy my proper oven makes me. I had to buy all new baking sheet trays when we moved into this house because my regulation size ones just wouldn’t fit. It was ridiculous.
I am also tired of wasting food. At least if fruits and vegetables go bad I can compost them but still I want to use what I buy. I bought a large container of organic strawberries for my daughters school lunches and they just weren’t going as quickly as they usually do. I figured baking them into muffins was a good way to use them up and what pairs best with strawberries? Chocolate! We always have bags of chocolate chips on hand. They are a favorite after the kids are in bed treat for my husband and I while we watch House of Cards on Netflix!
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I quickly wrote up some ideas on flour/baking powder measurements for the new recipe and went to work on it with the “help” of my children. :)
Strawberry Chocolate Chip Muffins
yields 12
1 ½ cups all purpose flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon salt
⅓ cup coconut oil, melted
1 very ripe banana
⅔ cup room temperature* almond milk, unsweetened
1 teaspoon vanilla extract
1 cup sliced strawberries
½ cup semi-sweet chocolate chips
Preheat oven to 425 degrees.
Line a 12 cup muffin tin with muffin liners.
In a medium size bowl whisk the flour, sugar, baking powder and salt together. Set aside.
In a large bowl mash the banana with a fork or potato masher, add the melted coconut oil, almond milk, and vanilla extract. Whisk to combine.
Pour the dry ingredients into the wet ingredients mixing with a rubber spatula. Once combined add the strawberries and chocolate chips and fold into the muffin mixture.
Divide the mixture evenly into the 12 cup muffin tin. They will fill the tin more then 3/4 of the way up.
Bake for 20-23 minutes or until the tops of the muffins are starting to lightly brown.
*if the almond milk is too cold it could make the melted coconut oil congeal which would not be good!
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Just like with the bread baking the other week I will admit that my kids and I sat on the floor in front of the oven watching the muffins bake.
I ended up thrilled with how this recipe came out. It was perfect. They had a great texture and the perfect ratio of berry to chocolate. The top’s of the muffins browned nicely and most importantly, for me, the muffin liners peeled nicely without leaving chunks of muffin attached to them. I hate when that happens. What also surprised me was the sweetness of them from the sugar and strawberries. They were sweeter then I usually like, without being too sweet, but I loved that they were and wouldn’t change the amount of sugar in them at all. Even my husband, who isn’t into sweets, really liked them.
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I can’t wait to make these again. I have some blackberries in the fridge that are starting to go so I might be making another muffin recipe later today!
Let me know if you make this recipe and your thoughts on it!