Posted in Recipes on 09.08.2018
Strawberry Chia Muffins
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 muffins Print recipe?
I know, like children, you shouldn’t pick your favourites when it comes to developing recipes. And maybe because we’re bang in the middle of a heatwave in the UK at the moment that makes me feel like we no longer have seasons, we just live in a hot country now, but this Strawberry Chia Muffins recipe is one of my all time favourites.
It’s also maybe because they’re not that healthy. I try whenever to make things, particularly baked things, as healthy as possible – no refined sugar, often gluten free, vegan, healthier ingredients like oats, flaxseeds, almond milk. And while these muffins are some of those things, they’re also made extra super-duper special by the fresh strawberry frosting. And there’s not getting away from the fact that that’s a lot of ‘buttery’ spread and icing sugar. Real strawberries or otherwise ?
But sometimes you have to treat yourself right? And boy oh boy these are worth it!
Delicately light muffins stuffed with fresh strawberries and white chocolate and Hodmedod’s Chia Seeds – you can read all about how they’re being grown in the UK for the first time right here. Crowned with even more fresh strawberries in an almost lighter than air vegan frosting. All self control went out the window eating these.
I was still photographing these when Phil came home from work and he was literally hopping round the kitchen, drooling a little waiting for me to finish so he could try them.
They’re super simple to make too – just a couple of bowls, a spatula and a whisk is all that’s needed. The hardest part is waiting long enough for them to cool before you can frost them. I’ve emphasized using fresh strawberries for both the muffin batter and the frosting as frozen strawberries tend to go quite mushy and may alter the texture, particularly in the frosting. Frosting is of course optional but it’s also utterly recommended ?
If you make these Strawberry Chia Muffins, or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
And don’t forget to follow us on Instagram, Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Strawberry Chia Muffins
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 muffins
- 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
- 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!
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 12 cup muffin tin with cases
- Melt the coconut oil in the microwave or in a saucepan and set aside to cool
- In a large bowl put the flour, baking powder, bicarb, chia seeds and coconut sugar. Stir together with a spatula
- Add the chopped white chocolate and diced strawberries and stir through
- In a medium bowl whisk together the almond milk and vinegar and pour that into the large bowl along with the cooled coconut oil
- Stir everything very well together then spoon evenly into your 12 muffin cases
- Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean
- Leave to cool in the tin for 5 minutes before lifting onto a wire rack to cool completely
- 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
- 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!
- 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
- Once your muffins are ready pipe the frosting on the top and enjoy the explosion of summer flavours
Some products I used in today's post...
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
Configure your search
and I would like to see...
Or search for a recipe or post by keyword