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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.
Chocolate is one of my absolute favorite ingredients for just about any recipe. Muffins, brownies, bread cake, cupcakes, energy bites, my chocolate recipe library is extensive. As a nutritionist, I am always looking for a way to enjoy one of my favorites in the healthiest way possible. This round-up for 20+ Healthy Chocolate Recipes is proof of that–filled with treats that are not only delicious but often quick and easy to make.
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!!
How to make Strawberry Chocolate Muffins
Here is what we need to make these delicious and easy muffins!
- All purpose flour (can also use whole wheat flour)
- Rolled oats
- Coconut sugar or palm sugar
- Kosher salt
- Baking soda
- Cacao powder or cocoa powder (can also use dark chocolate)
- Chia seeds
- Coconut oil (melted)
- Dairy-free milk of your choice
- Strawberry greek yogurt
- Egg
- Vanilla extract
- Chocolate chips or dark chocolate chunks
- Chopped fresh strawberries
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 along with the chocolate chips. 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.
Adaptations, and storing tips!
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 or even dark chocolate will also work for this recipe!
I store these muffins in the freezer and just defrost for 20 minutes at room temperature. They are simple to pull out of the freezer when I wake up, and then they are ready for my kids to eat before heading to school. You can also defrost for 1 minute in the microwave.
Chocolate Chia Strawberry Muffins
Ingredients
- 2 cups all purpose flour or whole wheat flour
- 1 cup rolled oats
- 1/3 cup granulated sugar or coconut sugar
- 1 teaspoon salt
- 1 tsp baking soda
- 1/3 cup chia seeds
- 1/3 cup cacao powder, or regular unsweetened cocoa powder
- 1/2 cup dark chocolate chunks or chips
- 2/3 cup coconut oil, melted
- 3/4 cup almond milk, or milk of your choice
- 1/2 cup strawberry greek yogurt*
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup chopped fresh strawberries, or 15 strawberries chopped and stemmed removed
Instructions
- 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, 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 very thick.
- Gently fold in strawberries. Spoon mixture into muffin cups until they are about 3/4 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.
These look like I can make GF and lower in sugar. They look amazing!
Me and my aunt and grandma LOVE this muffin recipe. We just made them and they just melt in your mouth.
These little goodies a re so enticing ♥
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Thanks Summer!