Healthy Chocolate Strawberry Muffins (gluten-free)

• servings: 9 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3/4 cup unsweetened applesauce

2 eggs (haven’t tried flax eggs)

1/4 cup oil (I used avocado oil but melted coconut oil works too)

1/4 cup creamy nut butter

1 teaspoon vanilla extract

1 cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup fresh or frozen strawberries, diced

3/4 cup chocolate chips

Directions

Start by preheating your oven to 350°F and lining a muffin tin with 9–10 liners (or grease i well) or grease a silicone muffin tray well.

In a large bowl, whisk together the applesauce, eggs, oil, nut butter, and vanilla extract until smooth and fully combined.

Fold in the almond flour, baking powder, baking soda, and cinnamon. Mix until just combined – don’t overmix!

Gently fold in the diced strawberries and chocolate chips. (I like to reserve a few extra chocolate chips to sprinkle on top for that melty muffin top look!)

Scoop the batter evenly into your muffin tin, filling each cup about ¾ full. Bake for 20–25 minutes or until a toothpick comes out clean (or with a few melty chocolate crumbs).

Let them cool in the tin for a few minutes before transferring to a wire rack.