Traditional fresh strawberry muffins get a chocolate upgrade! These Paleo baked muffins are exactly what you and your kids want to eat on a busy weekday morning. Scrumptious, easy to store and freeze, nutritious, and easy to make!
Alright friends, it’s that time of year that I call the mom grind. We’re ready to check out, school is almost over, and days of packing lunches each morning are almost over (or at least they get a summer vacation). I welcome the mornings that aren’t chaotic and filled with arguing children who can’t find their shoes, backpacks, homework, etc.
Basically, Summer can’t come fast enough.
Can I get an Amen???
So let’s just talk about muffins now. And what do these glorious muffins have to do with hectic school mornings and the start of summer? A lot actually…..
In my attempt to be a good mom and to fight the inevitable chaos and disorganization that plagues us in May, I did something fun. I baked muffins.
Healthy muffins that were really yummy, and ones my kids have really liked eating over the past few weeks (because yes, I made multiple batches).
How to Make Strawberry Chocolate Chip Muffins
So let’s get started. The reason for the chocolate chips was simple, my 8 year old wanted chocolate with his strawberries. And this chocoholic mom wasn’t going to argue on that point!
We have a nice mixture of wet ingredients, the main ingredient here is actually nut butter. It helps to give these muffins a rich taste, and gives us our element of healthy fats and moist texture. We’ll beat together eggs, nut butter of choice (my recommendation is almond or cashew), vanilla, and maple syrup or honey.
From there we combine our dry ingredients: almond flour and tapioca flour, baking soda, and salt. After folding together the wet and dry ingredients, we finally add in the strawberries and chocolate chips.
Easy peasy! Final product is a nice dome shape muffin that is filling, delicious, and definitely kid-friendly.
These muffins can easily be stored in an air tight container at room temperature for up to 5 days. My personal choice is to store in the freezer after baking, and de-frost on those mornings when you need something quick and easy!
While obviously kid-friendly, they are very adult friendly too! Serve up in the mornings with a cup of coffee or tea, or enjoy in the afternoons.
Strawberry Chocolate Chip Muffins
- 3 large eggs
- 1 cup cashew or almond butter
- 1/4 cup pure maple syrup*
- 1 tsp vanilla extract
- 3/4 cup blanched almond flour
- 1/3 cup tapioca flour/starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup finely diced strawberries
- 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan and set aside.
Blend together the wet ingredients with an electric mixer: eggs, cashew butter, pure maple syrup, and vanilla extract. Beat until smooth, on a low to medium setting.
Whisk together the dry ingredients: almond flour, tapioca flour, baking soda, and sea salt. Fold the dry ingredients into the wet. Mix with a wooden spoon until no dry pockets remain. Now fold in strawberries and chocolate chips.
Spoon batter into the muffin cups about 3/4 cup full until all 12 cups are full. Transfer to the oven and place in the middle rack. Bake for 15-17 minutes or until golden brown.
Remove from oven and cool completely before removing from the pan.
*Can also use raw honey in place of maple syrup.