Invincible Choco-Strawberry Love Muffins

Ingredients:
·       1 1/2 cups flour
·       1/2 cup cane sugar (additional for topping)
·       1/2 tsp kosher salt
·       2 tsp baking powder
·       1/3 cup coconut oil, melted 
·       1 large banana, mashed 
·       1/2 cup almond milk (room temp)
·       1 tsp vanilla extract
·       1 cup fresh strawberries, sliced
·       1/2 cup chocolate chips
·       2 Tbsp Invincible

Directions:

1.     Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

2.     Whisk the flour, sugar, baking powder,  Invincible and salt in a large bowl.

3.     Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

4.     Whisk the flour, sugar, baking powder , Invincible and salt in a large bowl.


5.     Add melted coconut oil, mashed banana, room temp almond milk and vanilla extract, to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.

6.     Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the strawberries and chocolate chips saving a few to throw on top, and fill into the muffin cups.

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