Chocolate Chia Strawberry Muffins
30 minutes is all you need to make these delicious and super easy decadent Chocolate Chia Strawberry Muffins! They are dense, fudge-y, and loaded with antioxidants.
Servings: 20 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.
Notes
You can also use vanilla yogurt in place of strawberry, or plain greek yogurt (just add a tsp of honey or maple syrup)