Strawberry Chocolate Chip Muffins

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Prep Time25 min

The unmatched strawberry and chocolate duo meet again in these luscious Strawberry Chocolate Chip Muffins! They’re perfect for an on-the-go breakfast or a quick sweet fix.


  • ¾ cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ⅓ cup avocado oil (or light olive oil)
  • ⅓ cup maple syrup
  • ¼ cup granulated sugar
  • ¾ cup + 2 tablespoons almond milk + 2 tablespoons lemon juice
  • 1 large egg
  • 1 cup skyr or greek yogurt (dairy-free or regular)
  • 1 teaspoon vanilla extract
  • ½ cup cashew milk (sub almond milk, soy milk or cow’s milk)
  • ½ cup mini chocolate chips
  • 1 cup chopped California Giant strawberries


      • Preheat oven to 425ºF and line a 12-cup muffin pan with non-stick liners, or spray cups with oil.
      • In a medium bowl combine whole wheat flour, all-purpose flour, baking powder and salt; set aside.
      • In a large bowl whisk together oil, maple syrup and granulated sugar until combined and sugar dissolved. Add in egg, yogurt and vanilla, whisking until smooth. Slowly stir in milk. Add bowl of dry ingredients, strawberries and chocolate chips; gently stir and fold in until just combined. Do not over-mix.
      • Evenly distribute batter into prepared muffin pan, filling about ¾ way full.
      • Bake for 5 minutes at 425ºF, then drop the oven temperature to 375ºF and continue baking for another 15-20 minutes, or until inserted toothpick comes out clean.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!