Thursday, January 17, 2013

Skinny Strawberry Chocolate Chip Muffins

When I first saw this recipe I thought to myself, "there is no was that there is a 'skinny' strawberry and chocolate muffin that actually tastes good', and boy did I prove myself wrong. By taking out the oil and butter and using only unsweetened applesauce, these muffins are moist, healthy, and delicious to boot. The strawberries tend to make them extra moist so you may need to add a minute or two to your cooking time depending on your preference of texture. 

Skinny Strawberry Chocolate Chip Muffins


  • 1 1/2 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 tbsp. unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup diced strawnerries
  • 1/3 cup mini chocolate chips
Preheat oven to 350 degrees F. Spray 10 muffin tins with cooking spray and set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Add the beaten egg white until fully combined. Add the wet ingredients to the dry until just combined. Do not overmix. Fold in the strawberries and chocolate chips.

Divide batter evenly between 10 muffin tins. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean.

Allow muffins to cool and enjoy!

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