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Vegan Strawberry Chocolate Chip Muffins

Vegan. Whole grains. No refined sugar. Delicious. A perfect healthy muffin recipe!

These vegan muffins are a perfect way to satisfy a sweet craving

Scale

Ingredients

dry ingredients

2 cups whole wheat pastry flour

1/2 cup flaxseed meal

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

wet ingredients

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

add-ins

1 cup strawberry chunks

1/2 cup mini chocolate chips (I use these from Enjoy Lifeone !important;margin: 0px !important” src=”http://ir-na.amazon-adsystem.com/e/ir?t=hapheamam-20&l=as2&o=1&a=B000HDJZWO” alt=”” width=”1″ height=”1″ border=”0″ /> )

Instructions

1.  Preheat the oven to 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!

Notes

*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.

Nutrition

Keywords: vegan chocolate chip muffins