Vegan Dark Chocolate Strawberry Muffins
Hello & Happy Saturday!
if there is one brunch concept I love, its a good muffin! I didn’t make muffins for years as I found the balance to be off with every vegan variety I tried. After a few trial and errors I came across the perf base for a vegan muffin, and the rest is history!
Muffins should be less cake like, a little dense, filling, and hold together! This muffin base hits on all those notes! Pack it with whatever you desire, the options are endless and you have a staple vegan muffin for years to come!
If you know me, with cooking full time I hate to waste food. My thoughts are always, someone could have eaten that, something could have been made from that. Since produce has a quick expiration date a lot of time I have to think on my toes to whip up a recipe to salvage it’s ingredients.
Believe it or not, this recipe for vegan Dark Chocolate Strawberry Muffins was one of those!
I’m not sure what it was, but I felt like the strawberries this year all spoiled within 48hrs of receiving them, carton after carton after carton. (I always get groceries from Whole Foods). While you can easily freeze fruit to throw in smoothies, I’d rather create recipes and poof.. this fab recipe was born!
What I love about this recipe, is everything! It’s my classic muffin recipe, minimal ingredients, minimal steps, affordable, packed with fresh berries and rich dark chocolate, perf for any season, packs the perfect texture, and is non vegan approved!
If you love all things chocolate or simple crave a full proof muffin recipe, you have to try this recipe for vegan Dark Chocolate Strawberry Muffins!
Why this recipe rocks:
Packed with berries and chocolate
Perf for every season!
Eat Drink Shrink
Yields 4-8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 1/2 cups flour
- 1/2 cup cane sugar (additional for topping)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1 large banana, mashed
- 1/2 cup almond milk (room temp)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 3/4 cup chocolate pieces
- Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Add melted coconut oil, mashed banana, room temp almond milk and vanilla extract, to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the strawberries and chocolate chips saving a few to throw on top, and fill into the muffin cups.
- Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake.