About this recipe:These egg-free muffins are moist, fruity and packed full of chocolately goodness. A strawberry flavoured muffin is dotted with dark chocolate chips. To make these muffins vegan-friendly and dairy-free, make sure you use vegan chocolate chips.
Makes: 12 muffins
250g fresh strawberries, hulled and sliced
375g plain flour
150g caster sugar, divided
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon bicarbonate of soda
125ml rapeseed oil
125g apple sauce
170g chocolate chips (optional)
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Place strawberries in a medium-sized bowl and sprinkle with 50g sugar, stir and set aside.
Sift together the flour, cinnamon, salt and bicarboante of soda into a large bowl. Add remaining 100g sugar and mix well.
With a hand blender, liquidiser or food processor, puree the strawberries, apple sauce and oil together. It doesn't have to be perfectly smooth.
Add pureed strawberries to flour mixture, mixing until everything is just moistened. Do not overwork. Stir in the chocolate chips.
Divide the batter amongst 12 muffin holes and bake until a skewer comes out clean when inserted in the centre. Let muffins cool in tin for 10 minutes, then remove to a wire rack.
Altered ingredient amounts.
I didn't have rapeseed oil, so I subsituted vegetable oil instead. Also, I did not have applesauce handy so I made some of my own and used the extras I had to make up for not having enough strawberries on hand. Still tasted great! - 05 Jun 2011
These were very easy to make and so nice that I had to have two, nice and warm from the oven! I didn't have apples so added in more strawberries and will try a strawberry and rhubarb combination next time. 😊 - 23 Jul 2015
Delicious! They were tasty and it was nice to have a batter I could enjoy whilst pregnant (as for it not containing raw eggs). This recipe will definitely see a repeat the next time I need to use up some strawberries and apples. - 05 Jun 2011