1½tbsp milk of your choice ( I use unsweetened almond milk)
¼cupgranulated sugar(50 g)
½cuplight brown sugar(105 g)
½cupbutter (vegan or regular)
1cupmashed ripe banana (about 3 bananas)
1½cupstrawberries (fresh or frozen)
½cupchopped chocolate or chocolate chips (regular or vegan) (plus more for sprinkling on top if desired)
Preheat the oven to 375F and line a muffin tin with 12 liners.
Whisk together flour, oats, baking soda, baking powder, cinnamon, and salt then set aside.
In a blender or food processor, add bananas and 1 cup strawberries, and blend until smooth. Set aside. *SEE NOTES
Chop remaining ½ cup strawberries into small chunks. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat it in eggs and vanilla.
Add in the blended strawberry banana mixture, vinegar, and almond milk then mix.
Add in the dry ingredients and mix until just combined (do not over-mix).
Fold in the chocolate chunks and the strawberry chunks.
Distribute the batter between the muffin liners, filling to the top. Sprinkle with more chocolate chunks if desired.
Bake for 18-22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
*Blended Strawberry/Banana Mixture: Once the bananas and strawberries have been blended down, they might not equal 2 cups anymore. That’s fine, and there is no need to add any other liquid to compensate for this.