Valentine’s Day is coming up and I wanted to create a yummy fresh-milled healthier treat for my kids. So what better than taking one of my favorite treats–chocolate covered strawberries and using it for inspiration. These muffins turned out so delicious!
If you are new to baking, check out my post all about how to get started with Fresh Milled Flour here.
Important Recipe Success Notes:
–Muffins Sticking to the Pan–My biggest hurdle with all types of muffins with fruit is that they tend to stick to the pan.
If you grease your pan really well, you then want to flour it a little as well. This should help prevent the muffins from sticking. But, the biggest tip I found is that you also want to drop a small amount of batter into each muffin tin before folding in your strawberries and chocolate chips. Then once you do that, fold the strawberries and chocolate chips into the remaining batter and add that to each muffin tin. The fruit cooking is what creates the stickiness. Let me know if you try this tip and how it works for you! You could also use muffin liners.
–Cook Time–I ended up making mini muffins and they took about 18 minutes to cook in my oven. I just kept an eye on them.
Chocolate Chip Strawberry Fresh-Milled Flour Muffins
Ingredients
- 1/4 cup butter or coconut oil melted
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 cup fresh strawberries diced
- 2 eggs
- 2/3 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups fresh milled flour (soft white) mill 1 cup of wheat berries to get 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees
- Mill your flour and set aside
- Stir together your wet ingredients–melted butter, maple syrup, eggs, milk, vanilla extract, plus add in your coconut sugar
- Stir together your dry ingredients–flour, baking powder, and salt
- Add dry ingredients to wet and mix. Do not overmix
- Fold in your strawberries and chocolate chips
- Grease your muffin pan with butter or coconut oil
- Fill the tins 3/4 the way up
- Bake for 15-18 minutes
Notes
-Reheat with a small dab of butter
Helpful Info:
-I did half the batch with chocolate chips and half without–I am ok with my one year old having a small amount of chocolate but it should really be avoided until they turn at least two.
-Most of the time when I’m making muffins for my kids, I make mini muffins. That makes about 24 muffins.
-I love to make a double batch of these and freeze one batch for my kids breakfasts for easy breakfasts. They warm up great inside my toaster oven.
-I store these in the fridge since they contain fresh fruit.
I hope you enjoy these as much as we do! <3
-Nicole
