Lightened-Up Strawberry Chocolate Chip Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4 out of 5 stars
(2)
Ingredients
10 servings
- 1 and 1/4 cups (156g) all-purpose flour* (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup (50g) granulated sugar (or coconut sugar)
- 1/4 cup (50g) packed light brown sugar (or coconut sugar)
- 2/3 cup (120g) unsweetened applesauce*
- 1 large egg white
- 2/3 cup (110g) diced fresh strawberries
- 1/3 cup (60g) mini chocolate chips
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Preparation
Step 1
Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick cooking spray. I don’t recommend using liners. Set pan aside.
Step 2
Whisk the flour, baking soda, and cinnamon together in a large bowl. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the egg white until combined.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. With a rubber spatula or spoon, gently fold in the strawberries and chocolate chips.
Step 4
Divide the batter evenly among 10 muffin cups. Bake for 17–20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine take about 17 minutes. Remove from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Step 5
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Step 6
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