hope you won’t get too sick of strawberry recipes if I go overboard this spring.  Strawberries are my favorite fruit and when they’re in season, I can’t help but put them in everything!  Yes, this I have other strawberry muffin recipes on this site (like this Yogurt Strawberry Banana Muffin recipe and this Double Chocolate Strawberry Baked Oatmeal Muffin Cups recipe), but one more healthy muffin recipe never hurt anyone, right?

Ingredients   [ For 14 to 15 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

Dry Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup flaxseed meal
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Wet Ingredients

• 3/4 cup non-dairy milk (I used unsweetened almond milk)+1 tablespoon apple cider vinegar
• 1/2 cup coconut oil, melted
• 3/4 cup agave nectar
• 1 tablespoon pure vanilla extract

Add-Ins

• 1 cup strawberry chunks
• 1/2 cup mini chocolate chips 

Preparation Method

1. Preheat the oven t0 425 degrees.  Lightly oil a muffin pan and sprinkle with flour.  
2. Mix together your milk and vinegar and allow to sit for a minute or two.
3. In a large bowl, mix together the dry ingredients well.
4. In a separate medium bowl, whisk together your wet ingredients well.
5. Pour the wet ingredients on the dry ingredients and stir until just mixed.
6. Fold in the strawberries and chocolate chips.
7. Fill your muffin cups almost to the top.  As soon as you put the pan in the oven, reduce the heat to 325 degrees.  
8. Bake 15-20 minutes, until a toothpick comes out of the center of a muffin clean.
9. Allow the muffins to cool in the pan for a few minutes, then put the pan on a baking rack to cool completely.

Enjoy it!!

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