Look! I made you muffins!
Straight from the oven, bursting with strawberries and chocolate chips. Feel free to just take one off the screen.
I guess you can’t really take one off the screen…. But someday soon we might have the technology to do just that! Even now, companies such as Canon offer a printer with edible ink. When you hit the print button, different colors of icing zoom across the page and create an image you can actually eat.
The edible-ink printer is mostly used by cake-decorating aficionados; but I’d imagine that, maybe even as soon as 100 years from now, people will be able to “print” any item they see on a computer screen—be it clothing, or jewelry, or even food. It might sound impossible, but if you were to go back to the 1800s and tell our ancestors that someday people would sit at a box and communicate with other people halfway around the world, they’d probably think you were crazy.
Even when I try to explain to my little neighbor how I grew up without a cell phone, she looks at me like I have three heads.
The day when you can snatch a muffin right off the screen might be coming soon… Until that day, you’ll just have to make these healthy muffins for yourself!
Strawberry Chocolate Chip Muffins
(makes a baker’s dozen)
- 1 cup milk of choice (240g)
- 1 tbsp white or apple cider vinegar (15g)
- 1 1/2 tsp pure vanilla extract (6g)
- 3 tbsp vegetable or melted coconut oil (30g)
- 2 cups spelt flour (or all-purpose flour, or gf mix plus 1/2 tsp xantham gum) (250g)
- 1/2 tsp plus 1/8 tsp salt
- 2 tsp baking powder
- 1/2 cup xylitol or sugar of choice (100g)
- pinch pure stevia extract, or 1 extra tbsp sugar
- 1/2 cup mini chocolate chips (80g)
- 1 loosely-packed cup diced strawberries (120g)
Preheat oven to 350 degrees F, and prepare 13 muffin tins with liners (alternatively, you can skip the liners and just grease 12 muffin tins). In a large measuring cup, whisk together first 4 ingredients. In a large mixing bowl, combine all remaining ingredients except the strawberries and stir very well. Pour wet into dry and stir until just combined. Now add the strawberries (adding them earlier will result in pink muffins). Immediately portion into the liners, then immediately place in the oven to bake 20 minutes. Let the whole-grain muffins sit 10 minutes before removing from the muffin tins.
Click for: Chocolate Chip Muffins Nutrition Facts
Question of the Day:
What do you think the world will look like in 100 years… or even in 10 years?
It might look like something out of The Jetsons, with robots doing all of our chores (goodbye laundry!) and people flying around in environmentally-friendly capes instead of relying on cars or airplanes. Most likely, even more of our time will be spent looking at a computer screen, which is a scary thought considering how much time most of us already spend on the computer. Our world can change a lot even in just ten years… Facebook didn’t exist ten years ago! I kind of miss the days when you actually had to call your friends on the phone or meet in person to find out what was going on in each others’ lives.
Link of the Day:
………………Homemade Donuts
It’s National Donut Day!
I cannot wait to make and try this! The pictures are gorgeous!
Hi! I just wanted to leave a comment on this recent post to say thank you for writing such an awesome blog! I remember how I was searching for a cookie pie recipe–not even a healthy one–when I stumbled upon this blog. To say the least, I was a bit skeptical at the thought of using beans in a pie, but it came out wonderfully; nobody even realized what was in the pie until I told them–after it was all eaten up! Since then I have also tried the pumpkin pie in a bowl for breakfast, and I have to say it is probably the most original, easy, and delicious breakfast recipe on the Internet. Like Katie, I am also an avid runner and someone who (amazingly) no longer needs to lose weight, so I understand her concerns about getting enough calories with such healthy recipes. But I must admit it is a culinary feat to fill something as unhealthy-tasting as cookie pie with protein-packed beans and oats! Thank you very much Katie for inspiring the cook in me! I think I shall try the fudge pie next…:-9
Hey Katie!
Just a heads up that when I have been visiting your site there are ads for meat at the top of the screen- bison producers and chicken and pork kabobs. They are linked to and lead to an “In the Kitch” website. I know you’re vegan (and I eat vegetarian so the ads shouldn’t be based on my search history…) so I thought you might want to know!
Love all of your recipes, thanks for all of your hard work producing such delicious treats!
Hi Maggie,
With Adsense backfilled ads (as opposed to the main ad network ads), I unfortunately really have no control over it. They serve different ads for different people, and it depends not only on browsing history but also on location and other factors that even I don’t know. 🙁
Going to have to give these a try! I made the mayo cupcakes gluten free and ended up with more of a goey blob with burnt edges than a cupcake 🙁 this looks more promising to be a GF convert
Did you use the gf mix listed in the post, or something else?
No i am allergic to many GF stapled such as rice, corn, and nuts. I used a blend of garbanzo, flax, coconut, and potato starch.
I’m hoping to be able to teleport in 100 years 🙂 That would save so much time! These muffins look great!
I share your sentiments! I kinda wish people would spend more real time with each other instead of relying on virtual relationships. It’s especially upsetting how many are losing communication skills as well – words such as ‘lol, whatevs, lmao, btw ‘ etc cropping up in live converations should be proof of this. Maybe in 100 years society will develops a way to synergize the old-fashioned ways of hard-work ethics and innocence with modern innovation and efficiency.
On a ‘side’ note – thes muffins look delicious! I’ll be sure to try it when I get some more flour [ran out from last baking adventure ; ) ] I love the fact that its such an easy recipe. In fact, I greatly appreciate your endeavors to make most of your recipes simple : )
(I apologize if that sounds formal – but this actually is the way I talk!)
Thank you for providing such wonderful ways to make vegan baking hassle-free, efficient, and simply yummy! : )
{I felt that deserved another smiley}
hi there! love your blog! i’m an engineering major, and i just wanted to say we are well on your way with bringing you printable food! 3D printers already exists and, with the right programming, should soon be able to print food, given the correct chemistry, or proportion of macros and ingredients and stuff!! 😀 yay!
you write that these are whole grain. Does that mean I can use ww flour or whole spelt flour for this recipe?
You can of course use spelt flour, as it’s listed in the recipe. 😉
Ok, odd question: could these be made without strawberries? Would there need to be a substitution made so they turn out alright? (applesauce?) Looking for a great GF/Vegan chocolate chip muffin.
I’m making these this afternoon with my two year old. She loves to help me cook. We are going to use strawberries from our garden. I was so excited when I got this receipt because the strawberries are taking over and now we have something to use them in!
Strawberries and chocolate chips are a match made in muffin heaven! Why haven’t I heard of these before? Can’t wait to try them out!
I actually love to add strawberries to your vanilla donut recipe and make them as muffins!
These are in the oven right now! Just a note for any coconut oil newbies like me out there– if you add melted coconut oil to cold milk, it will form a hard skin on top! So I guess the milk needs to be at least room temperature.
Just made these and waiting for them to cool. They smell amazing!!!!
..what exactly is healthy about these?
I have a great idea!! I’ve been seeing a strawberry white hot chocolate around the internet but I was thinking it would be awesome for it to be strawberry hot cocoa (NOT white chocolate). Do you think you can make that?
I made these muffins this mornings and they were really tasty! 🙂 I used some homemade healthy chocolate (made with cocoa butter, cocoa powder, white almond butter and agave nectar) and fresh strawberries from my garden. the texture was a little bit delicate and crumbly so next time I might add a chia-egg. also I was a little bit disappointed because I couldn’t really taste the strawberries. baking made them rather soggy, watery and not bright and fruity at all 🙁 maybe I’ll try it next time with raspberries. but great recipe all the same, will be my new go to muffin recipe! :))