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.
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”!
Keto Strawberry Chocolate Chip Muffin
Ingredients
- ¼ cup coconut flour
- ¼ cup butter, melted
- 3 eggs
- ¼ cup erythritol 52g or sugar substitute
- 3 tablespoon coconut milk
- ½ teaspoon baking powder
- 1 teaspoon vanilla essence
- ¼ teaspoon salt
- 4 strawberries
- ¼ cup chocolate chips
Instructions
- Pre-heat the oven to 200C/400F degrees.
- Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
- Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
- Chop the strawberries and add to the batter, along with the chocolate chips. Fold in gently.
- Pour the batter into cupcake cups or a greased muffin tin.
- Bake for 20 minutes until firm.
- Eat and enjoy!
Notes
Nutrition
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Lauren Y
Can I double this recipe? I wasn't sure if it would be exactly 2x of every ingredient.
Angela Coleby
Yes you could
Vanessa
Yum! These looks amazing! Do they keep long?
Angela Coleby
Thanks. Keep them in the fridge for about 3 days.
Amy
Could I use almond milk instead of coconut milk?
Angela Coleby
Yes you can!
Kimberley
Hey, Can't I use coconut oil instead of butter? Needs to be gluten & casein free
Angela Coleby
Hi, yes you can. The beauty of baking with coconut flour is that it goes great with coconut oil!