Double Chocolate Strawberry Date Muffins

0 Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray with oil.
1 Pit the dates if needed and measure after pitting. Add them to a high-speed blender.
2 In a glass measuring jug, combine the warm water and Lifeway Kefir. Microwave for about 60–80 seconds until warm.
3 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.
4 In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar (if using).
5 Blend the dates and liquid until completely smooth and creamy.
6 Pour the blended mixture into the bowl with the dry ingredients and add the vanilla extract. Fold together with a spatula until smooth.
7 Gently fold in the chocolate chips and diced strawberries.
8 Divide the batter evenly among the 12 muffin cups and sprinkle extra chocolate chips on top if desired.
9 Bake for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.
10 Let the muffins cool on a rack for at least 2 hours before eating. This helps them set and improves the texture.