Non-dairy strawberry and chocolate muffins

Between work, English class, and blogging, I occasionally need a nice herbal tea or cup of coffee to cheer me up. And since I have a sweet tooth, I don't just settle for a drink; I also treat myself to a sweet treat.

These muffins with Luce 9 ancient grain flour type 2, strawberries and chocolate chips are also non-dairy and therefore perfect for those who are lactose intolerant.

Tip: If strawberries aren't in season , you can replace them with strawberry compote, but you'll need to reduce the sugar content by 10%.

• 85 g Type 2 Light Flour
• 93 g Strawberries
• 56 g granulated sugar
• 3 g baking powder
• 34 g Chocolate drops
• 30 ml Sunflower seed oil
• 37 g Whole egg
• 10 ml rice milk
• 1 pinch of baking soda

Preheat the fan oven to 180°C and place the paper muffin cups in the oven.

Wash the strawberries, remove the stems and place them in the glass of the immersion blender, blend them and then add the rice milk, sunflower oil, and egg and blend.

Add the dry ingredients: the light flour, sugar, baking powder and bicarbonate of soda, blend until the mixture is smooth.

Add the chocolate chips and mix with a silicone spatula, pour the mixture into 5 muffin cups.
Bake for 20 minutes.

If you liked the recipe and want to learn more or have any questions, I'll be happy to hear from you here:

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