Fresh Strawberry Muffins 2 Ways Image

Fresh Strawberry Muffins 2 Ways

Dish It Healthy - "Stay Fresh Fruit"

Ingredients

Chocolate Strawberry Muffins

  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1/2 cup unsweetened applesauce, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups spelt flour
  • 1/2 cup dark cocoa powder
  • 1/2 cup coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • 1 cup fresh strawberries, diced

Strawberry Coffee Cake Muffins

  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups spelt flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup fresh strawberries, diced
  • 1/4 cup coconut oil, softened
  • 1/2 cup spelt flour
  • 1/3 cup coconut sugar
  • 1 teaspoon ground cinnamon

Steps

Chocolate Strawberry Muffins

  1. Preheat the oven to 375 degrees F and grease a muffin tin with coconut oil.
  2. Combine the wet ingredients, including the applesauce, eggs, almond milk, and vanilla extract in a large mixing bowl.
  3. Mix together the dry ingredients, including the flour, cocoa powder, coconut sugar, baking powder, and sea salt in a separate bowl.
  4. Slowly add the wet ingredients to the dry ingredients and stir to combine. Fold in the strawberries and chocolate chips. Fill each muffin tin about 3/4 full. Place in the oven for 12-15 minutes or until the muffins are springy on top. Remove from o/the ven and allow to cool.

Strawberry Coffee Cake Muffins

  1. Preheat the oven to 375 degrees F and grease a muffin tin with coconut oil.
  2. Combine the wet ingredients for the muffins, including the coconut oil, maple syrup, egg, vanilla extract, and almond milk in a large mixing bowl.
  3. Mix together the dry ingredients for the muffins, including the flour, baking powder, and sea salt in a separate bowl.
  4. Slowly add the wet ingredients to the dry ingredients and stir to combine. Fold in the strawberries. Fill each muffin tin about 3/4 full.
  5. To make the crumble, combine the softened coconut oil, flour, cinnamon, and sugar. Sprinkle the crumble over the top of the muffins evenly. Place in the oven for 14-16 minutes or until the muffins are springy on top. Remove from the oven and allow to cool.