Double Chocolate Strawberry Date Muffins
These rich double chocolate muffins are naturally sweetened with Medjool dates and made extra soft with kefir for added protein and probiotics. Fresh strawberries and chocolate chips make them the perfect better-for-you muffin for breakfast, snacks, or lunchboxes.
Ingredients
- 10.5 oz medjool dates, pitted
- 3/4 cup warm water
- 3/4 cup Lifeway Kefir Organic
- 1/3 cup mild-flavored olive oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder OR cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut sugar OR Lakanto monkfruit sweetener for sugar-free (optional for extra sweetness)
- 1/2 cup chocolate chips plus more for topping
- 1/2 cup diced strawberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray with oil.
- Pit the dates if needed and measure after pitting. Add them to a high-speed blender.
- In a glass measuring jug, combine the warm water and Lifeway Kefir. Microwave for about 60–80 seconds until warm.
- Pour the warm liquid and olive oil into the blender with the dates. If your blender can’t handle hot liquids, soak the dates in a heat-safe bowl instead. Let sit for 10 minutes to soften.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar (if using).
- Blend the dates and liquid until completely smooth and creamy.
- Pour the blended mixture into the bowl with the dry ingredients and add the vanilla extract. Fold together with a spatula until smooth.
- Gently fold in the chocolate chips and diced strawberries.
- Divide the batter evenly among the 12 muffin cups and sprinkle extra chocolate chips on top if desired.
- Bake for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.
- Let the muffins cool on a rack for at least 2 hours before eating. This helps them set and improves the texture.
Tried this recipe?Let us know how it was!