Healthy Secret Strawberry Chocolate-Chip Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 270
- Total Fat
- 13 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 35 milligrams
- Sodium
- 160 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 5 grams
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
Ingredients
Cooking spray
2 1/4 cups whole wheat pastry flour
1/2 cup mini semisweet chocolate chips
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup 2-percent milk
2/3 cup packed light brown sugar
1/2 cup melted virgin or extra-virgin coconut oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
12 small strawberries, hulls removed and trimmed as needed
Directions
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.