Description
Soft, moist vegan muffins packed with dark chocolate and fresh strawberries, perfect for breakfast or dessert.
Ingredients
Scale
- 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