Chocolate Strawberry Muffins | Gluten Free & Dairy Free
Gluten-free, dairy-free chocolate muffins filled with jammy bits of strawberry are a delicious treat that everyone will love!
Servings: 12 muffins
Calories: 158kcal
Ingredients
- ½ cup buckwheat flour, (60 g)
- ½ cup tapioca flour, (70 g)
- ¼ cup coconut flour, (28 g)
- ¼ cup cocoa powder, (20 g)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup honey
- ⅓ cup avocado oil
- 2 eggs
- ½ cup nondairy milk
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup frozen strawberries, diced small
Directions
- Preheat oven to 350° and prepare muffin pan wells with paper liners.
- In a large bowl whisk together buckwheat flour, tapioca flour, coconut flour cocoa powder, salt, and cinnamon.
- In a mixing bowl combine honey, avocado oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 3 minutes.
- Add in nondairy milk and vanilla extract; mix to blend.
- Add flour mixture to wet ingredients and beat for another 2 minutes.
- Allow batter to rest for 5 minutes to let the flour absorb the liquids.
- Mix in baking soda, and then fold in frozen strawberries.
- Spoon batter into prepared muffin pan.
- Bake 30 to 40 minutes, until an inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.
- Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.