Signs of spring are all around.
Out with puffy coats, snow, and heavy comfort foods. In with patio dining, blooming tulips, evening runs, skirts, and strawberries.
As a food blogger, I adore strawberries. In addition to being juicy and delicious, these red beauties are versatile, nutrient-packed, and photogenic. My only gripe about strawberries is that their peak season only runs from April to September. Bring on the strawberries all year long!
Strawberries are scrumptious enough to enjoy on their own, but finding creative ways to use them brings me great joy. Combining my love for strawberries and chocolate in the form of a healthy muffin with only 120 calories? Now that’s enough to put some spring in my step!
My Skinny Strawberry Chocolate Chip Muffins are exceptionally easy to make. You can stir all ingredients by hand – no mixer necessary! – and they take less than 30 minutes to make from setup to cleanup. The ingredient list is simple, but the texture and the flavor of the final product make these muffins heavenly. Unsweetened applesauce replaces butter or oil to produce a moist muffin that is low in fat and calories. Translation: These skinny muffins taste amazing AND will facilitate bikini season preparation. Beach body or yummy muffin? You don’t have to choose!
Making a batch of Skinny Strawberry Chocolate Chip Muffins is a marvelous way to celebrate the beginning of spring and, of course, strawberry season. Please join me in raising a muffin to springtime and to strawberries: cheers to a fruitful season!
Skinny Strawberry Chocolate Chip Muffins
1 1/4 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons Truvia Baking Blend (or 1/4 cup sugar)
2 tablespoons Splenda Brown Sugar (or 1/4 cup brown sugar)
1/2 cup + 2 tablespoons unsweetened applesauce
1 egg white
1 cup strawberries, diced
1/3 cup mini chocolate chips
Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
Mix together the flour, baking soda, and cinnamon in a large mixing bowl. In a small bowl, whisk together the sugars, the applesauce, and the egg white until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in strawberries and chocolate chips.
Pour the batter into prepared muffin tin. Bake for 15-18 minutes. Store in an airtight container at room temperature for up to a week.
Serving size: 1 muffin