Strawberry Chocolate Chip Muffins.
Incredible “lightened-up” chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each!
A particularly gray, overcast day over the weekend had me craving something bright and cheery. Preferably a snack on the lighter side to coincide with all of the New Years resolutions floating around. I know health food is on the brain these days!
I am not one to sacrifice taste for health food, so if you’re looking for a treat to keep your tastebuds AND your skinny jeans happy… you’ve come to the right place.
The gray, lifeless weather conditions also made this photo shoot a little tough! Let’s just say I had to rearrange the apartment to snap any acceptable shots. I felt like a mad woman! Sometimes a tripod can’t save even your darkest of lighting conditions.
Back to the real reason you’re here today. Something I whipped up for the chocolate lovers, the New Years resoltions, and the health nuts. And for my love of strawberries and chocolate together.
Quick, easy, practically fat free muffins you are going to LOVE. And only 140 calories each – even less if you take out the chocolate chips! But I feel they are necessary.
Practically fat free? Yes. Some of my favorite muffin recipes could easily be considered dessert. Nothing wrong with that, but if I’m not looking to indulge one morning, I’d like a healthier option. I used unsweetened applesauce in my muffins in lieu of butter or oil. I love using applesauce to replace fat in baked recipes. It keeps your baked good soft and moist, while keeping it low in fat.
Of course a muffin made with all applesauce won’t taste as rich and sinful as a muffin made with a stick of butter, but it’s the right option if you’re looking to cut back and reduce fat.
The recipe is SO easy and the muffins only take less than 20 minutes to bake. Everything can be mixed by hand – no mixer required! There are also no strange or questionable ingredients called for in the recipe – just a few orindary things making an extraordinary muffin. It’s also a small batch recipe. I don’t know about you, but with the amount of food I bake each week – a small batch recipe is always something I aim for. You’ll get 10 standard size muffins with this recipe – they can be frozen for a quick grab n’ go kind of breakfast or gobbled up in the first few days you make them.
The muffins are soft, moist, and packed with flavor. And they are SO versatile. You may use whole wheat flour instead of all-purpose flour. And feel free to switch up the add-ins. These would be wonderful guilt-free blueberry muffins. Or throw in some white chocolate chips and raspberries. Maybe peanut butter chips and sliced bananas? My mind is swirling with skinny spin-offs!
The combination of strawberries and chocolate also make these a festive option for Valentine’s Day. Clearly I’m in a holiday state of mind. 😉
Perhaps the easiest muffin you’ll ever bake – only 8 simple ingredients, taking less than 30 minutes start to finish, no mixer required, no big mess, and a breath of fresh air from all the sweets I know you made over the holidays. A detox muffin, perhaps? Yes indeed.
I can hardly wait to share my first skinny recipe of 2013! If this kind of recipe is your cup of tea, be sure to check out all my healthier choices. Happy Healthy New Year!
Skinny Strawberry Chocolate Chip Muffins
Yield: 10 muffins
Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each!
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup + 2 Tablespoons unsweetened applesauce*
- 1 egg white, beaten
- 2/3 cup diced strawberries
- 1/3 cup mini chocolate chips
Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the 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.
Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months.
*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.
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