I hope you won’t get too sick of strawberry recipes if I go overboard this spring. Strawberries are my favorite fruit and when they’re in season, I can’t help but put them in everything! Yes, this I have other strawberry muffin recipes on this site (like this Yogurt Strawberry Banana Muffin recipe and this Double Chocolate Strawberry Baked Oatmeal Muffin Cups recipe), but one more healthy muffin recipe never hurt anyone, right?
Meghan is constantly requesting that I make her favorite muffin recipe, these Orange Chocolate Chip Muffins. When she requested them last week, I decided instead of using orange, which is more of a winter fruit, I’d go for strawberries. I hoped to create another great, healthy muffin recipe that she’d love just as much. It definitely worked! She said she might like these Vegan Strawberry Chocolate Chip Muffins even more than her beloved Orange Chocolate Chip muffins.
Why did I make this version vegan? Sometimes the answer is as simple as I didn’t have enough eggs. I’ve been working on a recipe that uses six eggs and my boys eat eggs almost every day, so I decided these muffins would go without eggs. I rarely use dairy in my muffin recipes, so take out the eggs and you have a vegan muffin.
It took three tries to get this recipe just right, but it was worth the effort. In my second attempt, I wanted to make one little tweak, but in the end I also forgot to add the oil. I wasn’t laughing at the time, but now I realize it was a bit of a happy accident. The muffin recipe is definitely better with the oil, BUT if you are watching calories/fat/whatever and want to skip the oil, it works. Be warned: the texture and flavor aren’t as good. But it does work. No substitutions necessary. I just plain forgot it and left it out.
Makes 12 muffins
2 cups whole wheat pastry flour
1/2 cup flaxseed meal
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup non-dairy milk (I used unsweetened almond milk)+1 tablespoon apple cider vinegar
1/2 cup coconut oil, melted
3/4 cup agave nectar
1 tablespoon pure vanilla extract
1 cup strawberry chunks
1/2 cup mini chocolate chips (I use these from Enjoy Life )
1. Preheat the oven t0 425 degrees. Lightly oil a muffin pan and sprinkle with flour. (If you use liners, skip the flour and just spray with cooking oil.)
2. Mix together your milk and vinegar and allow to sit for a minute or two.
3. In a large bowl, mix together the dry ingredients well.
4. In a separate medium bowl, whisk together your wet ingredients well.
5. Pour the wet ingredients on the dry ingredients and stir until just mixed.
6. Fold in the strawberries and chocolate chips.
7. Fill your muffin cups almost to the top. As soon as you put the pan in the oven, reduce the heat to 325 degrees. Bake 15-20 minutes, until a toothpick comes out of the center of a muffin clean.
8. Allow the muffins to cool in the pan for a few minutes, then put the pan on a baking rack to cool completely. Enjoy!
*Mini chocolate chips work better than full sized chips. Full sized chips tend to sink to the bottom of the batter.
*If you want to see the strawberries and chocolate chips on the top of your muffins, save a few and sprinkle them on the top of the batter after you’ve filled the muffin cups.
*I know many people don’t think agave nectar is a healthy sweetener–I’ve gotten your comments on other recipes where I’ve used it and I’m not really looking for a a debate here. I’ve done my research and believe that it’s okay to use in moderation, like all sweeteners. Using organic is best to ensure it isn’t processed with unhealthy chemicals. If you prefer to substitute, you may use honey or maple syrup, but the flavor will not be the same. Agave nectar is a more neutral sweetener.