Chocolate Chia Strawberry Muffins are the perfect combination of a sweet chocalate-y muffin, that also makes a nutritious breakfast! Packed with chia seeds, fresh strawberries, dark chocolate, and cacao powder, these muffins are perfectly moist and will become a new family favorite.
That’s two weeks in a row that I served chocolate for breakfast. Is anyone complaining? Certainly not in my house!! My kids were over the moon this morning when they woke up to these guys. And as soon as she bit into them, the look on little Miss Carbivore’s face was priceless. She was definitely a fan, and let’s just say that I was her favorite person this morning (normally this title is saved for her daddy, but I take what I can get!).
It’s been awhile since we’ve had strawberries, and I happened to come across a healthy looking bunch yesterday that I couldn’t pass up. We’ve been getting quite bored with winter fruit. I realized with it being so close to Valentine’s day, a breakfast with chocolate and strawberries should certainly be on the menu.
Just because these babies are packed with chocolate, does not mean they are void of nutrients. I packed in cacao powder and dark chocolate powder for these guys, which both boost a healthy amount of magnesium and antioxidants. I also added oats for texture, and to cut down on some of the flour. The chia seeds also pack in the nutrients. Coconut oil and greek yogurt help to provide a rich and moist texture that works perfect in these!!
These were actually pretty simple to make. I added all of my dry ingredients and mixed them in a large bowl before going to bed. In the morning, I whisked together the wet ingredients and added them to the bowl of dry. I then chopped up some fresh strawberries, and gently folded them in the batter. The muffin tins were filled about 3/4 of the way:
They were baked for 15 minutes, and ready to eat!! I will be honest and tell you that I can not eat anything sweet in the mornings. So these muffins were not something I enjoyed at the table with my kids……However, now that it’s the afternoon and I’m sipping on my tea, these muffins made a perfect treat!!! So good you guys. Definitely going on the normal rotation of muffins. Who says they have to be for breakfast? An afternoon snack is also a great idea. I also love to make a batch of muffins on the weekend and pop them in the freezer. That way they can last and be saved for those busy mornings when we have zero time to enjoy breakfast!
A few other important notes: I used strawberry flavored Greek Yogurt, but you can always use plain or vanilla. If using plain, just add a teaspoon of honey or maple syrup. Also, Cacao powder is different from regular cocoa powder (cacao has more nutritional value with the polyphenols, magnesium, and iron). If you can’t find any, regular cocoa powder will also work for this recipe!
- 2 cups all purpose flour or whole wheat flour
- 1 cup rolled oats
- ¼ cup coconut or palm sugar
- 1 teaspoon salt
- 1 tsp baking soda
- ⅓ cup chia seeds
- ¼ cup cacao powder (or regular unsweetened cocoa powder)
- 2 tbsp unsweetened dark chocolate cocoa powder
- ½ cup dark chocolate chunks or chips
- ⅔ cup coconut oil (melted)
- ⅔ cup almond milk (or milk of your choice)
- ½ cup strawberry greek yogurt*
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup chopped fresh strawberries (or 15 strawberries chopped and stemmed removed)
- Preheat oven to 375. Line a 12 cup muffin tin with cupcake liners, or grease each tin generously. Set aside.
- In a large bowl, mix together your dry ingredients: flour, oats, sugar, salt, baking soda, chia seeds, cacao powder, dark chocolate powder, and chocolate chips.
- In a medium sized bowl, mix together your wet ingredients: oil, milk, egg, yogurt, and vanilla. Once whisked, add to dry ingredients. Mix dry and wet ingredients until all pockets of dry ingredients are blended. Mixture will be thick.
- Gently fold in strawberries. Spoon mixture into muffin cups until they are about ¾ full.
- Place in oven and bake for 15 minutes. Check doneness with a toothpick, they may need an extra 2-3 minutes (depending on oven).
- Let sit for 5 minutes to cool before serving. Muffins can be stored in an air-tight container for a few days, but are best stored in the freezer and defrosted with each use.