Invincible Choco-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.