Strawberry season comes early in the Lowcountry.
Being from New England, strawberry picking for me always occured in the middle of Summer, yet here I was in Charleston, picking strawberries on St. Patrick’s Day!
It actually seems to work out better to pick strawberries in the early Spring because it’s usually comfortable enough outside to be ok with turning on the oven for some delicious baking.
Delicious baking for us lately has meant creating vegan versions of our favorites, like Vegan Chocolate Strawberry Muffins!
A strawberry picking trip out to Hickory Bluff Farm in Holy Hill, South Carolina yielded 3 large baskets ofstrawberries that I spent the better half of an afternoon cleaning, slicing and storing for future use. I saved a few in the fridge for smoothies and just ‘fun eatin’ and portioned out several individual cups worth to add to future recipes.
One such recipe is this Vegan Chocolate-Strawberry Muffin treat that works well for an afternoon snack or a quick breakfast on-the-go.
Strawberry Picking at Hickory Bluff Farm, Holly Hill SC
Vegan Chocolate-Strawberry Muffins
These delicious vegan muffins are the perfect sweet treat that works for breakfast or quick afternoon snack, no-guilt, no fuss!
Made with freshly-picked lowcountry certified South Carolina strawberries from Hickory Bluff Farm!
- 1.5 cups flour
- 1/2 cup Florida Crystals Cane Sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup melted coconut oil
- 1 large mashed banana
- 1/2 cup room temperature almond milk
- 1 tsp vanilla extract
- 1/2 cup fresh, diced strawberries
- 3/4 cup Enjoy Life Mini Chips
- Heat oven to 400 degrees F.
Grease a muffin tin with coconut oil – this recipe should make 8-10 muffins.
Whisk flour, sugar, baking powder and salt in a large bowl, set aside.
Add coconut oil, banana, almond milk and vanilla extract to a bowl and whisk until smooth.
Add wet ingredients to dry and mix gently, fold in the strawberries and chocolate chips without crushing then fill muffin tins.
Bake 15-20 minutes.