Vegan Dark Chocolate Strawberry Muffins
Introduction
Vegan Dark Chocolate Strawberry Muffins are a delightful treat that everyone can enjoy. These muffins are soft, moist, and packed with chocolatey goodness and fresh strawberries. Perfect for breakfast, a snack, or even dessert, they are simple to make and incredibly satisfying. If you are looking for a tasty vegan recipe that will impress your family and friends, you’ve found it!
Why Make This Recipe
Making these muffins is a great way to enjoy the rich flavors of dark chocolate and fresh strawberries in a healthy, plant-based form. They are made with simple ingredients and are free from dairy and eggs. The combination of sweet strawberries and decadent dark chocolate makes for a perfect balance of flavor. Plus, they are quick to whip up, making them a fantastic choice for busy mornings or last-minute gatherings.
How to Make Vegan Dark Chocolate Strawberry Muffins
Making Vegan Dark Chocolate Strawberry Muffins is easy and fun. Follow these simple steps to create a batch of delicious muffins that everyone will love!
Ingredients:
- 1 1/2 cups flour
- 1/2 cup cane sugar (plus extra 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 temperature)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 3/4 cup dark chocolate pieces
Directions:
Preheat the Oven: Heat your oven to 400°F (200°C). Line 8 standard-size muffin cups with paper liners for big-topped muffins, or line 10 muffin cups for standard-size muffins. For even baking, fill the remaining muffin cups with 1-2 tablespoons of water.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cane sugar, baking powder, and salt until well combined.
Prepare Wet Ingredients: In a separate bowl, combine the melted coconut oil, mashed banana, room temperature almond milk, and vanilla extract. Whisk until smooth. If the mixture cools and the coconut oil solidifies, warm it in the microwave for a few seconds.
Combine Mixtures: Gently add the wet ingredients to the dry ingredients. Mix until just combined; be careful not to overmix. The muffin batter will be quite thick.
Fold in Strawberries and Chocolate: Gently fold in the sliced strawberries and dark chocolate pieces, saving a few for topping the muffins.
Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full. Top with the reserved chocolate pieces.
Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, lower the oven temperature to 375°F (190°C) for the remaining baking time.
Cool and Serve: Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Vegan Dark Chocolate Strawberry Muffins
These muffins are great served warm or at room temperature. You can enjoy them plain or with a drizzle of maple syrup or extra dark chocolate. They make a perfect addition to your breakfast table or a lovely snack throughout the day. Pair them with a cup of tea or coffee for a cozy treat.
How to Store Vegan Dark Chocolate Strawberry Muffins
To store your muffins, let them cool completely, then place them in an airtight container. You can keep them at room temperature for 2-3 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last in the freezer for up to 3 months.
Tips to Make Vegan Dark Chocolate Strawberry Muffins
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make your muffins dense.
- Use Ripe Bananas: Make sure your banana is ripe for the best flavor and natural sweetness.
- Chocolate Choices: Feel free to use dairy-free chocolate chips if you prefer a different type of chocolate.
Variation
You can easily customize these muffins by adding nuts or seeds for extra crunch. Try adding walnuts or almonds, or even some chia seeds to boost the nutritional content.
FAQs
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before adding them to the batter.
Q: Are these muffins gluten-free?
A: This recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend to make them gluten-free.
Q: How can I make them sweeter?
A: You can add an extra tablespoon of sugar or use a bit more ripe banana to increase the sweetness to your liking.
Enjoy making and sharing your Vegan Dark Chocolate Strawberry Muffins with family and friends!
Print
Vegan Dark Chocolate Strawberry Muffins
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Soft, moist vegan muffins packed with dark chocolate and fresh strawberries, perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups flour
- 1/2 cup cane sugar (plus extra 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 temperature)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 3/4 cup dark chocolate pieces
Instructions
- Preheat your oven to 400°F (200°C) and line muffin cups with paper liners.
- In a large bowl, whisk together flour, cane sugar, baking powder, and salt.
- In a separate bowl, combine melted coconut oil, mashed banana, almond milk, and vanilla extract.
- Gently add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in strawberries and dark chocolate pieces, saving some for topping.
- Divide batter into muffin cups, filling each about 3/4 full, and top with reserved chocolate pieces.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Lower the temperature if necessary.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan muffins, dark chocolate, strawberries, breakfast, dessert