Strawberry Chocolate Chip Muffins

These lightened muffins are nearly fat-free and only 140 calories each. Originally found at Bake Eat Repeat in mini-muffin form.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 Tbsp. unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup diced strawberries
  • 1/3 cup mini chocolate chips

Directions

  1. Preheat oven to 350°. Spray a muffin pan with nonstick cooking spray. Set aside.
  2. Whisk flour, baking soda, and cinnamon in a large bowl. Set aside.
  3. In a separate bowl, whisk brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
  4. Divide batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and toothpick should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!

Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

Some substitutions for the applesauce: 1/2 cup + 2 Tablespoons mashed banana, 1/2 cup melted coconut oil, 1/2 cup + 2 Tablespoons yogurt-- I suggest strawberry or vanilla flavored yogurt.