Last updated on April 26th, 2023
Chocolate muffins filled with jammy bits of strawberry are a delicious treat that everyone will love. This recipe is easy to double, and you’ll want to because chocolate strawberry muffins are so tasty, they go fast! These gluten-free and dairy-free muffins are perfect for adding to your kid’s lunches, an after-school snack, or weekend brunch. This might be the most delicious muffin recipe to date!
Gluten-Free Dairy-Free Chocolate Strawberry Muffins
Ingredients
- ½ cup buckwheat flour (60 g)
- ½ cup tapioca flour (70 g)
- ¼ cup coconut flour (28 g)
- ¼ cup cocoa powder (20 g)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup honey
- ⅓ cup avocado oil
- 2 eggs
- ½ cup nondairy milk
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup frozen strawberries, diced small
How To Make Chocolate Strawberry Muffins
Preheat your oven to 350°. Place a parchment paper liner in each well of the muffin pan. It’s important to heat the oven and line the pan before you start because once the baking soda is activated the air bubbles will expand in the batter. The sooner you can pop the pan in the oven the better so you can take advantage of the fabulous rise.
Now that your equipment is ready, add the buckwheat flour, tapioca flour, coconut flour, cocoa powder, salt, and cinnamon to a large bowl. Whisk together the components so they are evenly distributed.
In a separate mixing bowl combine honey, avocado oil, and eggs. Use either a stand mixer or a hand mixer to beat these components until the mixture becomes frothy, about 3 minutes.
Next mix in the nondairy milk and vanilla extract.
Add the flour mixture to the wet ingredients and then beat with the mixer for at least another 2 minutes. Unlike traditional gluten-containing muffin recipes, where you don’t want to over-mix the batter, it’s beneficial to beat the batter longer to help force the liquid into the flour.
Leave the batter to rest while you cut the frozen strawberries. Dice them small so they will stay suspended in the batter while the muffins bake, rather than sinking to the bottom.
When the chocolate muffin batter has rested for 5 minutes go ahead and mix in the baking soda and then fold in the strawberry pieces.
Spoon the batter into the prepared muffin pan and then bake the muffins for 30 to 40 minutes. Check for doneness with a toothpick: the muffin will be fully baked when an inserted toothpick comes out clean (aside from the gooey strawberries!).
Let the muffins cool in the pan for about 5 minutes, until they’re safe to handle, and then transfer them to a wire rack to continue cooling. Gluten-free baked goods generally give off more steam than gluten-containing varieties, so if you leave them to cool in the muffin pan, they might become soggy.
The muffins should cool completely before anyone digs in. It’s hard to wait, but there’s a chance they’ll turn gummy if someone sneaks one too soon!
Store extra chocolate strawberry muffins in an airtight container at room temperature for up to 2 days or frozen for 3 months.
MAKES 12 MUFFINS.
More gluten-free, dairy-free recipes you can try:
Chocolate Strawberry Muffins | Gluten Free & Dairy Free
Ingredients
- ½ cup buckwheat flour, (60 g)
- ½ cup tapioca flour, (70 g)
- ¼ cup coconut flour, (28 g)
- ¼ cup cocoa powder, (20 g)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup honey
- ⅓ cup avocado oil
- 2 eggs
- ½ cup nondairy milk
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 cup frozen strawberries, diced small
Directions
- Preheat oven to 350° and prepare muffin pan wells with paper liners.
- In a large bowl whisk together buckwheat flour, tapioca flour, coconut flour cocoa powder, salt, and cinnamon.
- In a mixing bowl combine honey, avocado oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 3 minutes.
- Add in nondairy milk and vanilla extract; mix to blend.
- Add flour mixture to wet ingredients and beat for another 2 minutes.
- Allow batter to rest for 5 minutes to let the flour absorb the liquids.
- Mix in baking soda, and then fold in frozen strawberries.
- Spoon batter into prepared muffin pan.
- Bake 30 to 40 minutes, until an inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.
- Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.