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jnorri926
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May 13, 2020
May Recipe Of The Month
Chocolate Chip Strawberry Muffins
Looking for something sweet, but still nutritious? These muffins will do just that. Take them to-go for a quick breakfast or use them as a mid-day pick me up!
Ingredients:
2 1/2 Cups Almond Flour
1 1/2 Tsp. Baking Soda
1/4 Tsp. Sea Salt
4 Eggs
2 Ripe Bananas, mashed (about 3/4 Cup)
3 Tbsp. Pure Maple Syrup
2 Tbsp. Coconut Oil, melted
1 1/2 Tsp. Vanilla Extract
1 1/2 Cups Diced Fresh Strawberries (plus extra for topping)
1/4 Cup Dairy Free Dark Chocolate Chips (plus extra for topping)
Instructions:
Preheat Oven to 350 degrees. Grease muffin tins with coconut oil or use muffin wrappers.
Prep strawberries by removing the husk and evenly dicing. Set aside for later.
In a medium bowl, whisk together the almond flour, baking soda, and sea salt.
In another mixing bowl, mash bananas until smooth.
Next, add in eggs, pure maple syrup, vanilla extract, and melted coconut oil.
Add the dry ingredients to the wet ingredients and mix to combine.
Fold in the diced strawberries
Fold in the chocolate chips
Using a large spoon, fill the muffins tins about 2/3 full
Top each muffin with a couple diced strawberries and chocolate chips.
Bake 18-20 minutes until edges are slightly golden.
