I am so happy that the weather is slowly, but steadily, getting better. Finally, we have more sunshine and warmer temperatures. Most of my friends know my ridiculous theory that the weather is always good during a FIFA World Cup- or UEFA European Championship summer. That means that this summer will be FANTASTIQUE! C’est cool!!!
In my opinion, strawberries are the ultimate summer fruit. Don’t you agree? I recently had some leftover strawberries in the fridge (OMG!) and, of course, I had to bake something with them. I made vegan strawberry chocolate chip muffins. These goodies are made with spelt flour, maple sugar and – syrup, as well as a whooping 2 flax eggs. These muffins are truly laden with wholesome, nutritious goodness. Share them with friends & family! Don’t forget the good old proverb: sharing is caring! So true! Smile! 🙂
- 1 3/4 cups light spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup maple sugar (Grade A)
- 1 cup fresh strawberries, washed and chopped
- 1/3 cup dark chocolate chips, whole or chopped
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
- 1/4 cup pure maple syrup (Grade C)
- 1/2 cup non-diary milk – I used rice milk!
- 1 1/2 teaspoons apple cider vinegar (ACV)
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
- Preheat the oven to 190 ºC.
- Grease 12 muffin tins with vegan margarine or oil.
- In a small bowl, prepare flax eggs by combining ground flaxseed meal and water. Let mixture rest for about 5 minutes.
- In another small bowl, prepare vegan buttermilk by combining non-dairy milk and ACV. Stir and set aside.
- In a large bowl, whisk flour, baking powder and salt until all ingredients are well-distributed.
- In a medium-sized bowl, stir flax eggs, maple sugar, maple syrup, milk mixture, oil, and vanilla extract until all ingredients are well-incorporated.
- Combine wet- and dry mixtures and stir ingredients until well-combined.
- Fold in the strawberries and the chocolate chips.
- Fill each tin about two-thirds full with batter.
- Bake for roughly 20 minutes or until muffins pull away from the sides of the tin. Do the toothpick test to check for doneness.
- Cool muffins in tins for about 5 minutes and then transfer muffins to a cooling rack.
- These muffins normally keep in an airtight container in the fridge for roughly 3-4 days.