These muffins are heaven. Seriously!
Easy to make and you can use whatever berry you have on hand. I am big fan of strawberries and will jump at the chance to bake anything with this fruit.
Recipe makes 12 muffins.
Ingredients:
1/2 cup of coconut oil or butter (I alternate between the two depending on what's in my cupboard)
2 eggs
1/2 cup of coconut sugar or brown sugar
150 grams of dark chocolate (70 per cent)
1 tablespoon vanilla extract
1 cup gluten free flour (or whole meal or white flour is fine)
2 tablespoon of cocoa/cacao powder
1 punnet of strawberries, quartered
Method:
Preheat oven to 190 degrees. I used a muffin tray but you can easily use a loaf tin if you want but remember the baking time will be different
Add chocolate and coconut oil/butter to a bowl and microwave it in a safe bowl. Melt until melted. Watch it for spill. And then let it cool down completely.
Whisk the eggs in a bowl and add the melted chocolate and combine
Add the flour, sugar, vanilla extract and cocoa/cacao powder and combine
Gently fold through the strawberries
Scoop the mixture into the muffin tray and bake for 10 minutes
If baking in a loaf tin - bake it for 30 minutes... but check the top and if still wet then go and extra 10 minutes and check until baked
Once baked, take it out of the oven and let it cool down
I put these muffins in the fridge as its humid in my kitchen and they last about 4-5 days. You can freeze it if you want it for lunches.
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