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!


  • 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)


  • 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.
  • Remove and let cool for 5 minutes.
  • ENJOY!!