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!
Destruction is the word! Everything will be destroyed like I want to destroy the screen that separates me from those muffins! We shall destroy our selves by trying to be thin or destroy ourselves commanding food through the touch screen gadgets!
Those look absolutely yummy! Thank God there is a screen barrier between me and them even if they are healthy! I might be tempted to put some in the oven, though.
I don’t normally review or post comments about anything. I have tried several of your recipes and you are my go to girl for vegan desserts for sure!! The chocolate bar pie is ridiculous and the soft baked cookies are my families favorite! But, this recipe for strawberry muffins really made me want to write to you. I can’t believe I am reviewing a recipe that is more fruit and muffin than it is chocolate but it is seriously awesome! Ive made them twice in two days and I am completely in love with them. There is a little more vinegar than I’m used to in the milk and it almost gives it all a cream cheese flavor!! They smell and taste incredible. I could even eat them without chocolate and be really happy (although I would never want that to happen). Thank you so much for this recipe!
Aw thank YOU so much for making the recipes… and for such a nice comment 🙂
Just wondering if there are any tricks so that the muffins don’t stick to the muffin papers so much. I know I could just use the muffin tins, greased and floured, but I do want muffin cup papers as I’m going to take these for a Moms Group Coffee. Thanks!
What about baking them and THEN putting the cooled muffins into liners? It might be cute!
I had to come on here and leave a comment because while I use your recipes all the time, I just realized that I actually ate 5 CCK recipes today! Well, 4 technically because the pumpkin pie muffins aren’t yours. But anyway, I also had a strawberry chocolate chip muffin, apple pie pancakes, pumpkin baked oatmeal, and carrot cake for one! And it was all delicious! 🙂
Aw lol 🙂
I had some strawberries leftover in the fridge. I could have gobbled them down, but that would defeat the purpose of trying to get vitamins into the rest of my family (not just myself). “What to do, what to do?” I thought. Then, a lightbulb came on: “Look for a recipe on Chocolate Covered Katie!” Ding, ding, ding! We have a winner! Thanks for sharing your recipe; I can’t wait for them to come out of the oven. 😀
Hi there… wondering if frozen strawberries can be used in this recipe? And adjustments for the extra liquid?
Thanks
Hi this looks good I hope I can do it gusted for my grandchild as we do have problem in finding good reserbys
Made for my sweet toothed partner’s birthday. They were a hit and even satisfied his sweet tooth. Slightly changed the recipe by substituting the spelt flour with wholemeal flour although with this change did need a splash of extra milk. They turned out light and fluffy he never guessed that they were healthy muffins 😀
Hi Katie,
I’ve only just found your blog and all the recipes look great! I’ve already done the oatmeal breakfast muffins at least twice, they’re the best!!! I have a question with these muffins: I really can’t find white vinegar where I live and I really don’t like apple cider vinegar. Is there any other variety of vinegar I could use? Thanks so much and please keep up this blog, is AWESOME!
You cannot taste the vinegar at all 😉
I had been looking for a vegan strawberry chocolate muffin recipe for some time now and this one is perfect! The melted coconut oil gave them a nice melt-in-your-mouth texture and almost seemed to heightened the strawberry and chocolate flavors. This will be a definitely be a staple recipe!