recipes

Strawberry Chocolate Wellness Muffins

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Oskaya
Strawberry Chocolate Wellness Muffins

Craving something sweet with a little extra goodness? These Strawberry Chocolate Wellness Muffins are everything.

Sweetened with monkfruit sugar, a low-GI sweetener, and healthy fats like coconut oil and peanut butter, make them a great option for those looking to keep their blood sugar levels steady. With Sea Moss Powder in the mix, you get essential minerals that support digestion and overall wellness – without even noticing.

Swap the strawberries for raspberries, blueberries, or banana, and feel free to use white chocolate if that’s more your vibe.

These are perfect for a Sunday bake session, and you’ll be set with a week’s worth of quick breakfasts or snacks. Toss one in your bag for brekky on the go, or add them to the kids’ lunchboxes for a wholesome treat. Fluffy, chocolatey, and packed with a nutrient boost, they’ll quickly become a staple in your snack rotation.

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Strawberry Chocolate Wellness Muffins

Prep Time

15 minutes

Total time

35 minutes

Serves

12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar (we used monkfruit sugar)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 tablespoon Sea Moss Powder
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1 cup milk (we used oat)
  • 1/2 cup greek yoghurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup natural peanut butter
  • 1 1/2 cups fresh strawberries, trimmed and chopped
  • 1/2 cup dark chocolate roughly chopped

Instructions

Step 1
Preheat your oven to 180°C. Line a muffin tin with paper liners or grease with cooking spray.

Step 2
Mix the dry Ingredients. In a large bowl, whisk together the flour, sugar, baking soda, salt, and sea moss powder.

Step 3
Combine the wet ingredients. In another bowl, whisk together the melted butter, milk, yoghurt, eggs, vanilla extract, and peanut butter until well combined.

Step 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over mix; it’s okay if there are a few lumps.

Step 5
Fold in the chopped strawberries and chocolate chips gently, distributing them evenly throughout the batter.

Step 6
Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

Step 8
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. We served ours open and topped with greek yoghurt, raspberries and cacao nibs.

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