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!
Jolynn says
Mine came out noticeably vinegar-tasting. :/ Any idea what I coul have done? I used regular all purpose flour and Silk almond milk…and a few less strawberries. Other than that, I followed the directions quite well I thought!
Unofficial CCK Helper says
Did you look at Katie’s Recipe FAQ page? It has a troubleshoot section. Other than that, maybe you overmeasured the vinegar or the milk was sour?
Jolynn says
After letting them sit for awhile, the vinegar taste just went away and they tasted soooo good! Thank you for your reply though! ^_^
Diana says
Can i use frozen strawberries?
Chocolate Covered Katie says
Yes. Thaw first.
Diana says
Just made them! Thanks for your quick reply! Great recipe! Always have frozen strawberries in my freezer, cuz kids love them in smoothies. I doubled recipe, and used half white whole wheat and half white flour. If i dare say so here, i may skip chocolate chips next time, strawberries shine more on their own! I pinned it too so i won’t lose it! Love your blog! I baked your flourless oatmeal chocolate chip cookies today too and they are amazing! Pinned those too. I love knowing i can give my kids nice treats that are not so dangerous too! Thanks! Btw i quadrupled the cookie recipe and next time i think i will do the whole quadrupled recipe times 2!
maria says
hi… can i use almond meal or oat flour? and fresh strawberries?
maria says
hii… can i use amond meal or oat flour? and fresh strawberries?
Cassandra says
Thank you, thank you, thank you! I found this recipe while searching Pinterest for vegan strawberry muffins. I made it this evening and enjoyed my muffin so much that I took an extra walk after dinner so that I could eat a second one. LOL. I didn’t have the vinegars recommended so just used what I had on hand – rice vinegar. It worked great and I couldn’t taste it.
Diana says
These were super cute and pretty tasty, too (although I might have preferred them a bit sweeter and more like cupcakes than muffins). Topped with a bit of vanilla frosting and slightly melted chocolate chips, they were quite delicious. Mine didn’t turn out as aesthetically pleasing as those in your photos, but the baking time was pretty accurate, and I did get a yield of 13.
Caitlin says
Wondering if you could substitute coconut or almond flour for spelt flour? Since I have these two on hand already 🙂
A H says
You can experiment. If you do, let us know the result.
Kelly says
I made them and they are super yummy, the only problem is that they are addictive!! Thank you for the recipe! (I used oat flour and turned out great!) 🙂
Stephanie says
Do these need to be refrigerated after they’ve cooled?
Jason Sanford says
It’s always a good idea to refrigerate baked goods that have fruit because things like strawberries are perishable. These can be frozen too 🙂