Whole Wheat Strawberry Chocolate Chip Muffins
Yields: 12 muffins
 
These tender muffins taste like a cross between chocolate-dipped strawberries and cupcakes, but they’re still healthy enough for breakfast! Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat individual muffins, microwave for 10-15 seconds.
  • 1 ¾ c (210g) white whole wheat flour (measured correctly)
  • ¾ tsp (2g) baking powder
  • ¾ tsp (2g) baking soda
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) Rich & Creamy MELT® Organic, melted
  • 1 large egg, room temperature
  • 1 ½ tsp (8mL) vanilla extract
  • ½ c (120g) plain nonfat Greek yogurt
  • ½ c (120mL) pure maple syrup
  • ¼ c (60mL) nonfat milk
  • 1 ½ c (210g) frozen unsweetened strawberries, thawed slightly and diced
  • 2 tbsp (28g) miniature chocolate chips
  1. Preheat the oven to 350°F, and lightly coat 12 muffins cups with nonstick cooking spray.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the MELT® Organic, egg, and vanilla. Stir in the yogurt until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and 1 ½ tablespoons of chocolate chips.
  3. Divide the batter between the prepared muffin cups, and press the remaining chocolate chips into the tops. Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: Regular whole wheat, whole wheat pastry, or even all-purpose flour may be substituted in place of the white whole wheat flour. All of the flours except regular whole wheat will produce the same tender texture. Regular whole wheat will be slightly denser.

Fresh strawberries may be substituted in place of the frozen.

Coconut oil or unsalted butter may be substituted in place of the MELT® Organic.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/01/23/whole-wheat-strawberry-chocolate-chip-muffins/