1

To begin making the Eggless Chocolate and Strawberry Muffins, preheat oven to 180C .Line a muffin tin with paper liners and keep it ready. 

To Make the Flax Egg Replacer 

1

If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.

To Make the Batter 

1

In a large mixing bowl, sift together all purpose flour, cocoa powder, caster sugar, baking powder and salt. Stir in the oat flour and Set aside.

2

In another bowl combine oil, flax eggs and yogurt and whisk for few minutes until blended well. Add the vanilla essence and whisk to combine.

3

Fold the cocoa-flour mix into the yogurt mixture and combine well so that no streaks of flour remain in the batter. Add the strawberries and chocolate chips fold gently with spatula till combined well.

4

Spoon the batter into the prepared muffin cups, about three fourth full. Sprinkle some chocolate chips on top.

5

Bake the Eggless Chocolate and Strawberry Muffins in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.

6

After baking transfer the muffins to a cooling rack and allow it to cool completely.

7

Store Eggless Chocolate and Strawberry Muffins in an airtight container and serve them as a tea time snack along with a glass of Cold Coffee Recipe or a glass of milk.