February 06, 2014

Strawberry and Chocolate Chips Healthy Muffins!

This semester is the super crazy kind of semester. Looking for a summer job or internship is hard. Many nutrition-related companies don’t hire students and many others only offer unpaid positions. Romantics would say that money doesn’t buy happiness. I kind of agree, but most of my dreams require little investments and summer is a great time to put some coins in the piggy.  

In other news, midterms are a couple of weeks away (insert a panicked face here). I’ve spent a lot of time extending my visa and looking for summer jobs, so I have quite a big load of work to catch up with. I would love to find 2 people willing to write a guest post for me while I’m busy. If you’re interested, here’s what I’m looking for:

-A healthy or healthier recipe
-A few good pictures of it (you don't need to be a professional or anything like that) 
-A story

Ideally, one of them will be published on the 14th and the other one on the 28th of February. If you are interested, please email me at raquel.donof@gmail.com! You’ll be saving my life, so please let me know! We’ll arrange something :)

Now let’s talk about these muffins. I have a few things to say. First of all, it was my first time using oat flour, I loved it. Second of all, since I NEED protein in my breakfast, I wanted a flavor that could go well with peanut butter.  Is there a better combination than strawberries + chocolate + peanut butter? Exactly, there isn’t. The recipe itself doesn’t include peanut butter, but I will for sure spread some on top of those muffins while having them for breakfast.

Serves 14, ready in 30 minutes

-1 cup frozen strawberries. Allow them to come to room temperature for a few minutes and then chop them. Don’t thaw completely since they can become too wet for the mixture.
-2 tablespoons oat flour + 2 cups oat flour (if you prefer, you can also use whole grain flour)
-3/4 cup brown sugar
-2 teaspoons baking powder
-1 large egg
-2/3 cup buttermilk
-1/2 cup olive oil (canola could work too)
-2 tablespoons 0% plain Greek yogurt
-1 teaspoon vanilla extract
-3/4 cup mini semi-sweet dark chocolate chips


1. Preheat oven to 400F. Line a muffin pan (or more, for a total of 14 muffins) with paper liners or spray with floured cooking spray. Set aside.
2. Place the strawberries in a medium bowl, add 2 tablespoons flour and toss to coat. Set aside.
3. In a large bowl, combine 2 cups flour, sugar, and baking powder. Whisk to combine and set aside.
4. In a medium bowl, combine egg, buttermilk, oil, Greek yogurt, vanilla, and whisk to combine.
5. Slowly pour wet mixture over dry ingredients, and stir until incorporated; don't overmix.
6. Gently add in the strawberries and the chocolate chips.
7. Using a spoon, fill each of cavity of the prepared muffin pan to about 3/4-full.
8. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Enjoy them! 

Recipe adapted from Averie Cooks