Chocolate and strawberries… what’s not to love? These muffins take 5 minutes to prep and 25 minutes to bake. The aromas which will waft from your oven will be amazing enough to convince even a teenager to climb out of bed and get ready for school. Or, bake them the night before and share a little lunchbox love. Here we go!
2 cups flour
3/4 cup rolled oats
2 tablespoons Dutch cocoa powder
2/3 cup sugar
1/2 teaspoon salt
1 cup milk
1/3 cup oil (such as canola oil or melted coconut oil)
1/2 cup milk chocolate chips
1 cup frozen strawberries, partially thawed and cut in half
Red sugar for sprinkling on top of muffins (optional)
Step 1) Combine flour, oats, cocoa, sugar, baking powder, and salt. Add egg, milk, and oil. Stir until all ingredients are incorporated.
Step 2) Gently fold chocolate chips and halved strawberries into the batter. Ladle 1/4 cup of batter into each of 12 jumbo muffin liners. Tip: you don’t actually need a jumbo muffin pan! The larger liners will sit fine (just higher) in a standard muffin tin.
Step 3) Bake in a preheated 400 degree oven for 25 minutes. Let cool for a few minutes before serving!