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Strawberry Chia Muffins - Beautifully light, summery vegan muffins and frosting, both made with fresh strawberries! Hints of white chocolate make these an absolutely divine treat! Recipe on thecookandhim.com

Strawberry Chia Muffins

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 muffins

Ingredients

  • 1/4 cup (40g) coconut oil
  • 2 cups (280g) plain flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 tblsp Hodmedods Chia Seeds
  • 1/2 cup (90g) coconut sugar
  • 1/2 cup (80g) vegan white chocolate – roughly chopped (or use chips if you can find them)
  • 1 cup (160g) strawberries – measured after stalk removed and roughly diced
  • 1 cup (220ml) unsweetened almond milk
  • 1 tsp apple cider vinegar

Frosting

  • 1 cup (150g) dairy free spread – I used Vitalite
  • 5-6 tblsp icing sugar
  • 1/2 cup (80g) strawberries – measured after stalk removed and finely diced
  • 12 hole muffin tray + muffin cases
  • Stand mixer or hand held electric whisk
  • Reusable piping bag fitted with star nozzle – this set is great value!

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 12 cup muffin tin with cases
  2. Melt the coconut oil in the microwave or in a saucepan and set aside to cool
  3. In a large bowl put the flour, baking powder, bicarb, chia seeds and coconut sugar.  Stir together with a spatula
  4. Add the chopped white chocolate and diced strawberries and stir through
  5. In a medium bowl whisk together the almond milk and vinegar and pour that into the large bowl along with the cooled coconut oil
  6. Stir everything very well together then spoon evenly into your 12 muffin cases
  7. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean
  8. Leave to cool in the tin for 5 minutes before lifting onto a wire rack to cool completely
  9. While they're cooling make the frosting - put all the ingredients into a bowl of a stand mixer with a paddle or whisk attachment or a large bowl if you're using a hand held electric whisk
  10. Beat everything together until the strawberries are very well broken down and are studded throughout the frosting.  If you still have large lumps of strawberry in the frosting they might get caught in the nozzle as you're trying to pipe so try to make as smooth as possible!
  11. Fit your piping bag with a large star nozzle and scoop the frosting into it.  Store in the fridge until your muffins are completely cold
  12. Once your muffins are ready pipe the frosting on the top and enjoy the explosion of summer flavours

Recipe by The Cook & Him at https://thecookandhim.com/recipes/strawberry-chia-muffins/