Strawberry Chocolate Chip Muffins made with Olive Oil (Dairy-free)
Fluffy delicious muffins full of both chocolate and strawberry flavor in every bite!
Servings: 12 muffins
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup light olive oil
- 1 cup brown sugar can use coconut
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1.5 cups chopped fresh strawberries
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Mix the flour, salt and baking powder together in a medium bowl. Set aside.
- In a large bowl, beat the olive oil and brown sugar together with a hand-held mixer. Add the eggs and vanilla to the bowl and beat.
- Add 1/2 of the flour mixture to the olive oil sugar mixture and beat with mixer until combined. Then add 1/2 of your almond milk and mix. Repeat with the remainder of the flour and almond milk and mix.
- Fold in the strawberries and chocolate chips into the batter. Don’t overmix.
- Line a 12 cup muffin tin with liners OR grease with olive oil spray. Fill tins with an even amount of the batter.
- Bake for 25-30 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes, then remove them from the tins and cool them on wire racks for 15-30 minutes.
- Store uncovered.
Nutrition
Calories: 309kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 199mg | Potassium: 149mg | Fiber: 2g | Sugar: 23g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 2mg