Chocolate Oatmeal Strawberry Cream Muffins

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OMG I’ve been going crazy with strawberries and the ones I bought are so sweet that it just makes really wonderful dessert ideas. Also, strawberry and chocolate and cream just seem to go together so well, don’t you think?

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So this is a spelt and oat muffin, it’s not gluten free, but it’s heaps healthier than the regular muffins! I tried doing some experimenting with this, and it turned out rather awesome. Though I will warn you that it’s not as sweet as what you may be used to. Keep that in mind, if you can’t deal with it, then add a bit more sweetener.

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If you know my recipes, I always love to promote eating less sugar and sweet stuff, so for this, it’s at the point where you can take some sweetness but it’s not overwhelming.

Oh, I do recommend making the cream, it is so worth it!

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The reason why I said 1-2 tablespoons of dark chocolate chips is you may not want to put too much. Adding more does add great flavours, but if you want to keep it lighter, only add one tablespoon like I did.

Be sure the strawberries are very sweet and use the smaller ones!

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Chocolate Oatmeal Strawberry Cream Muffins

3/4 cup spelt flour
1/4 cup oat flour
1/4 cup instant old fashioned oats
1/2 cup unsweetened applesauce
2 tablespoons pure maple syrup
1-2 tablespoon dark chocolate chips (eg Enjoy Life)
1 tablespoon golden flaxseed meal
1 tablespoon virgin coconut oil
1 tablespoon extra light olive oil
1 tablespoon cacao powder
1 tablespoon dark cocoa powder
1 tablespoon white/concord grape juice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
A pinch of Himalayan/sea salt
6 small ripe sweet strawberries

Topping
Coconut cream (optional, recipe here)

Preheat oven to 350°F (176°C).

Add all the ingredients except the strawberries in a large bowl and mix very well until it’s all even. Then, cut the strawberries in half and add them in and give them a stir so that it’s mixed evenly in the batter.

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Spoon the batter into silicone muffin cups or a muffin pan with round muffin parchment paper aligned and sprayed with non-stick cooking oil.

If you want to add coconut cream on top and haven’t made it yet, follow this recipe to make some now. You will need a can of full fat coconut milk that has been chilled in the fridge for at least 1 day, but preferably longer.

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Bake in the oven for about 15 minutes, then allow it to cool down.

If desired, put some coconut cream into a cake decorator bag and squeeze over the muffins after they’ve cooled down.

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Chocolate Oatmeal Strawberry Cream Muffins
Serves: 2
 

Ingredients
  • ¾ cup spelt flour
  • ¼ cup oat flour
  • ¼ cup instant old fashioned oats
  • ½ cup unsweetened applesauce
  • 2 tablespoons pure maple syrup
  • 1-2 tablespoon dark chocolate chips (eg Enjoy Life)
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon extra light olive oil
  • 1 tablespoon cacao powder
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon white/concord grape juice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • A pinch of Himalayan/sea salt
  • 6 small ripe sweet strawberries
Topping
  • Coconut cream (optional)

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add all the ingredients except the strawberries in a large bowl and mix very well until it’s all even. Then, cut the strawberries in half and add them in and give them a stir so that it’s mixed evenly in the batter.
  3. Spoon the batter into silicone muffin cups or a muffin pan with round muffin parchment paper aligned and sprayed with non-stick cooking oil.
  4. If you want to add coconut cream on top and haven’t made it yet, follow this recipe to make some now. You will need a can of full fat coconut milk that has been chilled in the fridge for at least 1 day, but preferably longer.
  5. Bake in the oven for about 15 minutes, then allow it to cool down.
  6. If desired, put some coconut cream into a cake decorator bag and squeeze over the muffins after they’ve cooled down.


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