Strawberry Chocolate Chip Muffins
Heart healthy, gluten-free strawberry chocolate chip muffins. Perfect for a healthy snack or treat!
- 1 cup Gluten-Free Flour
- 1 cup Almond Flour
- 1/4 cup Coconut Sugar
- 3 tsp Baking Powder
- 1/2 tsp Bakins Soda
- 2 cups Frozen Strawberries
- 1 Frozen Banana
- 1/3 cup Plain Coconut Yoghurt
- 1/4 cup Coconut Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla
Whipped Coconut Pitaya Topping
- 2 cups Coconut Whip
- 1 cup Frozen Pink Pitaya
Pre-heat oven to 350 F.
Blend strawberries into a puree and put aside.
Add all dry ingredients in a large mixing bowl and mix until combined.
Add rest of wet ingredients to the strawberry puree, mix until combined.
Add wet ingredients to dry ingredients, folding in until mixture is completely blended. Drop in chocolate chips and mix again.
Divide batter into lined cupcake tin. Bake for 20 to 25 minutes or until skewer inserted into cupcake is comes out clean. The baking time is dependent on your oven temperature and cupcake tray size!
Cool cupcakes. Blend the coconut whip topping with the frozen pitaya until smooth. Place in freezer, enjoy when ready! Place spoonful with your fave berries.