Double Chocolate Strawberry Muffins (Gluten Free)

Another Great Recipe from Melinda Novak, who attended pharmacy school at UB at Cooking ala Mel 

double chocolate strawberry muffins

These muffins are great for stashing away in the freezer, ready for a crazy morning when you don’t have time, or for when a chocolate craving strikes.

Ingredients (yields 1 dozen muffins)

  • 1 cup almond meal (I use Trader Joe’s)
  • 1/2 cup buckwheat flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1/2 tsp liquid stevia (or another 1/2 cup honey – you can scale this down to 1/4 tsp or 1/4 cup honey for less sweetness)
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp vanilla extract
  • 2 eggs
  • 1 heaping cup strawberries, hulled and quartered (fresh or frozen are fine)
  • 3/4 cup dark chocolate chips

Directions:

Preheat the oven to 350ºF, and line a muffin tin with liners.In a medium bowl, combine the almond meal, buckwheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat the honey, liquid stevia, yogurt, eggs, and vanilla extract together, until smooth. Slowly stir in the flour mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.

Scoop about 1/4 cup of the batter into each prepared muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.

Allow to cool slightly in the pan before removing to a wire rack to cool. Store leftovers in an airtight container in the refrigerator. These can also be frozen, tightly wrapped, for up to 2 months. For more great recipes visit www.cookingalamel.com.