Don’t you love when you’re inspired at the Farmers Market? I do, especially when the result of that inspiration looks like these strawberry chocolate chip muffins.
strawberry chocolate chip muffins
This past Sunday, the Farmers Market started showing off the first berries of the season. The calendar can say whatever it wants, but to me, berries at the farmers market means the start of summer. Inevitably, when this happens I buy way more berries than a human can safely eat and then find myself looking for ways to use them all up before they go bad. Worst case scenario- they get frozen. Best case scenario- they get snacked on for days and a good handful of them get turned into Paleo Strawberry Chocolate Chip Muffins.
Paleo Strawberry Chocolate Chip Muffins
I personally am a big fan of the strawberry + chocolate combo, but if you’d rather skip the chocolate, these will still be great. And of course if you have a variety of berries, feel free to add them all in!
And while we’re talking about doing whatever the hell we want: I won’t judge if you leave the fruit out all together and call these Chocolate Chip Muffins. If doing so, add less coconut flour since you’ll have less moisture in the batter; I’d cut it in half.
Look how easy it is to make these Strawberry Chocolate Chip Muffins!
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Paleo Strawberry Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1/4 cup palm shortening or softened butter or ghee
- 1/4 cup honey
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups blanched almond flour
- 1/2 cup arrowroot starch
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon finely ground sea salt
- 8 ounces strawberries, (washed, hulled and diced (about 1 1/4 cups diced))
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment liners
- In a blender, combine the shortening, honey, eggs, and vanilla. Blend until smooth.
- In a medium bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda and sea salt. Add to the blender and blend for 8-10 seconds, or until just incorporated.
- Stir in the strawberries and chocolate chips.
- Divide among the prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin on a wire rack before removing them.
Notes
Grain-free baked good tend to mold faster than regular ones, so make sure to refrigerate after a day if you haven’t eaten them all yet.
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Caitie says
You’re just the best. I love every recipe you create. My birthday is next week, and these are absolutely happening for breakfast! Followed by your chocolate cake recipe, followed by your cilantro-lime shrimp. Just bought Paleo Soups and Stews, and I don’t even know where to start I’m so excited. Thank you!
Caitie says
To be accurate, I bought my MIL Paleo Soups and Stews and then stole it back.
zenbellyblog says
Aw, that’s so sweet, thank you! 🙂
Amy says
Love the recipe! Any tips for using frozen strawberries? Usually they just turn out slightly soggy 🙁
zenbellyblog says
Thanks, Amy! I don’t really have an answer, since soggy is because of science 😐 Freezing them just changes the texture so there’s not much you can do about it! The muffins might get a little pink because of it but should still be good!
Debbie Hilliard says
Thank you for another delicious recipe! I make a lot of almond flour muffins and the texture of these is perfect. My husband even liked them and he usually won’t touch what he calls my “faux flour” baked items. Great for breakfast or snack with a cup of coffee.
★★★★★
zenbelly says
That’s my favorite kind of feedback! Thanks so much, Debbie! 🙂
Tiffany says
Can i make this a birthday cake? Same oven temp but longer cook time?
zenbelly says
You should be able to, but paleo cakes like this tend to be on the dense side. I’ve found they work better as either bundt cakes or smaller layer cakes so they cook all the way through.
Tiffany says
Great! Thank you! My daughter has requested a strawberry cake for her birthday. 🙂
zenbelly says
I hope she has a very happy birthday! <3
Princess says
Could I sub agave for honey?
zenbelly says
you should be able to, yes! I can’t guarantee results when I haven’t tried it myself, but am guessing that agave and honey are pretty swappable.
Elaine says
What would be a good swap for the honey? Babies under 1 can’t have it. Want to make for Mother’s Day treat. Thanx
zenbelly says
Maple syrup? Date syrup? You could possibly use coconut sugar too, but I’m not sure how it would effect the texture. I bet it would be fine!