1/2 cup brown sugar. Strawberry and white chocolate is such a good combination. As I put oats in, these are breakfast right? Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil. Made with oat flour and protein powder so they have an extra protein boost and they’re gluten-free! Your email address will not be published. Evenly divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. If necessary, grease all 12 cups on your muffin tin with … Preheat the oven to 180C/350F and spray a 12 hole muffin tray with cooking spray. Every now and again, I come across a product that I love. I’m so impressed. Yum. Before the recipe the article says these are made with wheat flour but in the recipe it says plain or all purpose flour. Bake the muffins in the oven for between 15 and 20 minutes or until a skewer inserted in the centre comes out clear. I noticed a bag of Bob’s Red Mill whole wheat pastry flour. But I inherited my dad’s workaholic tendencies, so I spend seven days a week—including nights and weekends—writing posts, editing photos, and responding to comments and emails. Pour the egg mixture into your flour mix and then pour in the cooled melted butter. 1/3 cup vegetable oil. The higher heat of 390 actually was good for me as my oven is slow and usually have to add another 5-10 minutes to a recipes! Prepare 12 muffin cups by spraying lightly with non stick spray or line with paper liners. Soft, juicy, sweet… with pockets of white chocolate and plenty of oats. I also have to admit to having them for breakfast too on really hectic mornings! Love that they are made in a blender too – haven’t tried that before. At least the text part of the product page said oat bran, rather than pearl couscous?… Crazy Amazon!! Preheat oven to 400℉. The muffins will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. Studded with fresh strawberries, these portable muffins will become a delicious favorite! Using an ice cream scoop, place scoopfuls of dough into each muffin section of the muffin tins. And where juicy strawberries chunks are involved, chocolate chips follow! I made these last night and my family devoured them this morning. In the fridge? This recipe is a great base. I love that these muffins aren’t too sweet! What Inspired You to Write Healthier Chocolate Treats? I’m from Colombia and I learning English, so you will forgive me my spelling mistakes… I just want to tell you that your recipes are amazing and your instructions and your notes are very understandable and very useful… thank you very much for your recipes and your time, You’re just the sweetest, Alexandra!! White chocolate is such a perfect compliment to breakfast pastries. I’ve never had the white version! Keep at room temperature for 2 days, or in the fridge for 4 days. I mean look at them. In a third bowl, whisk together the coconut oil and egg white. I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Makes 12-14 muffins. Ingredients 2… In this case, I liked the little bits of chocolate which complemented the unsweetened frozen strawberries. In a medium bowl, whisk together eggs and sugar until well blended. Molasses is thick and dark brown, with a consistency similar to honey. Pure maple syrup generally comes in a glass bottle or large squat jug, and the only ingredient on the label should be “maple syrup.”. They’re in the oven cooking right now and they look YUM. I had a lot of energy this evening so I decided to try making an ultra-healthy, ultra-delish set of muffins for the remainder of the week. It’s such a perfect flavor combination!! These muffins are not overly sweet. Add the remaining chopped strawberries and chocolate chips on top. in Baking· Breakfast· Chocolate· Clean Eating· Fruit· Gluten Free· Low Fat· Muffins· Vegetarian. These are pretty healthy and guilt-free!