My, my. It has been a little while since I’ve posted last, hasn’t it? It started out with a crazy exam and figuring out where we’re living next year, and it ended with Morty spilling a full glass of water onto my laptop. One new, beautiful iMac later (and a new townhouse beginning in June), and we’re all set to go! I have to say, I’m loving this huge beautiful screen to edit photos with, so when it really comes down to it… thanks Morty, for pushing me into purchasing something new!
As soon as my exam was over, I got myself back into the kitchen. I’ve had some crazy good strawberries lately (thank goodness for strawberry season looming over nearer), so I wanted to showcase some of them in a breakfast muffin. Mostly because my freezer stash of muffins is running terribly low with having such a hectic week (the exact reason I keep a freezer stash, really).
I wanted strawberry and chocolate together, but I had a hard time deciding if I wanted the whole muffin to be chocolate or not. But in my head, I just kept thinking of chocolate covered strawberries, so that obviously meant they had to be encased in chocolate muffin, right? Lots of chocolate chips for good measure, too.
The resulting muffin is rich and chocolatey with bursts of sweet/tart strawberry, toeing the line into cupcake territory. But because we want to eat this for breakfast, I’m still calling it a muffin. Really, the only part that you can consider bad for you are the chocolate chips, but I encourage you to go with dark chocolate so even then it doesn’t seem nearly as bad. 😉 Almond meal and buckwheat flour keep you feeling full with fiber and supply you with some healthy fats and protein. Not so bad, right? 🙂 They are a bit sweet, but I used half honey and half liquid stevia, so you can always dial it down slightly if you like your muffins slightly less sweet.
These are great for stashing away in the freezer, ready for a crazy morning that you don’t have time or for when a chocolate craving strikes. I know my stash won’t be lasting long, that’s for sure!
What is your go-to breakfast for crazy mornings?
- 1 cup almond meal (I use Trader Joe's)
- 1/2 cup buckwheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup honey
- 1/2 tsp liquid stevia (or another 1/2 cup honey - you can scale this down to 1/4 tsp or 1/4 cup honey for less sweetness)
- 1/2 cup plain Greek yogurt
- 1 Tbsp vanilla extract
- 2 eggs
- 1 heaping cup strawberries, hulled and quartered (fresh or frozen are fine)
- 3/4 cup dark chocolate chips
Preheat the oven to 350ºF, and line a muffin tin with liners.
In a medium bowl, combine the almond meal, buckwheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the honey, liquid stevia, yogurt, eggs, and vanilla extract together, until smooth. Slowly stir in the flour mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.
Scoop about 1/4 cup of the batter into each prepared muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.
Allow to cool slightly in the pan before removing to a wire rack to cool. Store leftovers in an airtight container in the refrigerator. These can also be frozen, tightly wrapped, for up to 2 months.
https://cookingalamel.com/2014/04/double-chocolate-strawberry-muffins-gluten-free.html