Desserts/ Gluten Free/ Low Carb/ Vegetarian

Strawberry Chocolate Chip Muffin


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These healthy strawberry chocolate chip muffins are baked with coconut flour and are full of flavour. Gluten free and low in carbs they make a great start to the day.

Baking with strawberries are a great way to use those tired looking, flavourless strawberries sitting on the supermarket shelf out of season. To truly enjoy a luscious strawberry, they should be in season and eaten raw, with a dollop of cream. Or with a touch of balsamic vinegar. There is nothing quite like the taste of an English strawberry ripe in season.

strawberry chocolate

I am often the crazy lady in the supermarket picking up punnets of strawberries and sniffing them. If I can’t smell them, I know that they are going to taste of nothing and not worth my dollar. I would prefer to go and pick my own but since I am currently not in the UK, that’s not an option for me. It’s actually back breaking work, picking the strawberries for a living. I spent one summer in my youth working on a fruit farm and it was hard work. Enjoyable though as I liked being outside and munching on the fruit as I was picking them. If I did that now I think it would take me a week to recover! Ah, the joy and energies of youth!

Since strawberries go so well with chocolate it only seemed fair and right that I combine them in a muffin. They both contain antioxidants so let’s call this a healthy muffin too! I initially used a packet of dark chocolate chips to make these but with the second batch I cut up a dark chocolate bar into small chunks. I don’t normally make another batch of a recipe immediately if I enjoy the first one but these were so good I had to make sure that it did infact taste as good as the first one. I should be applying this principle more with recipes! Another tasty batch, “just to make sure”!

Strawberry Chocolate Chip Muffin
Yields 6
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  1. 1/4 cup (28g) coconut flour
  2. 1/4 cup (56g) butter, melted
  3. 3 eggs
  4. 1/4 cup erythritol (52g) or sugar substitute
  5. 3 tablespoon coconut milk
  6. 1/2 teaspoon baking powder
  7. 1 teaspoon vanilla essence
  8. 1/4 teaspoon salt
  9. 4 strawberries
  10. 1/4 cup (56g) chocolate chips
  1. Pre-heat the oven to 200C/400F degrees.
  2. Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
  3. Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
  4. Chop the strawberries and add to the batter, along with the chocolate chips. Fold in gently.
  5. Pour the batter into cupcake cups or a greased muffin tin.
  6. Bake for 20 minutes until firm.
  7. Eat and enjoy!
  1. Makes 6
  2. Nutritional Info - Per Muffin: 198 Calories, 16g Fat, 5g Protein, 9g Carbs, 4g Fibre, 5g Net Carbs
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  • Reply
    Lauren Y
    May 19, 2018 at 11:36 pm

    Can I double this recipe? I wasn’t sure if it would be exactly 2x of every ingredient.

    • Reply
      Angela Coleby
      May 20, 2018 at 9:34 am

      Yes you could

  • Reply
    May 14, 2018 at 1:35 pm

    Yum! These looks amazing! Do they keep long?

    • Reply
      Angela Coleby
      May 15, 2018 at 9:57 am

      Thanks. Keep them in the fridge for about 3 days.

  • Reply
    August 4, 2017 at 10:34 am

    Could I use almond milk instead of coconut milk?

    • Reply
      Angela Coleby
      August 4, 2017 at 11:13 am

      Yes you can!

  • Reply
    January 19, 2017 at 2:38 pm

    Hey, Can’t I use coconut oil instead of butter? Needs to be gluten & casein free

    • Reply
      Angela Coleby
      January 19, 2017 at 2:40 pm

      Hi, yes you can. The beauty of baking with coconut flour is that it goes great with coconut oil!

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