Preheat the oven to 190C, spray a 12 muffin tray with cooking spray.
Add chocolate and coconut oil to a microwave safe bowl. Microwave for 2-3 minutes or until completely melted, stir to combine and set aside to slightly cool.
Whisk the eggs in a mixing bowl, then add the melted chocolate and stir through.
Add the flour, sugar, vanilla extract, and cacao/cocoa powder stirring until combined.
Gently fold through the strawberries.
Scoop the mixture into the prepared muffin holes and bake for 10-12 minutes, the middle should still be soft. Remove from the oven and cool in the tin completely.
Remove from the tin and store leftovers in an airtight container in the fridge for 3-4 days (great reheated in the microwave) or freeze for up to 2 months.
Preheat the oven to 190C, spray a 12 muffin tray with cooking spray.
Add chocolate and coconut oil to a microwave safe bowl. Microwave for 2-3 minutes or until completely melted, stir to combine and set aside to slightly cool.
Whisk the eggs in a mixing bowl, then add the melted chocolate and stir through.
Add the flour, sugar, vanilla extract, and cacao/cocoa powder stirring until combined.
Gently fold through the strawberries.
Scoop the mixture into the prepared muffin holes and bake for 10-12 minutes, the middle should still be soft. Remove from the oven and cool in the tin completely.
Remove from the tin and store leftovers in an airtight container in the fridge for 3-4 days (great reheated in the microwave) or freeze for up to 2 months.