Strawberry Chocolate Chip Muffins.

Incredible lightened-up chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each!

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each! @sallybakeblog

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.

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each! @sallybakeblog

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. 🙂

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each! @sallybakeblog

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.

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each! @sallybakeblog

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. 😉

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each! @sallybakeblog

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Skinny Strawberry Chocolate Chip Muffins

Yield: 10 muffins

Print Recipe

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each!

Ingredients:

  • 1 and 1/4 cups all-purpose flour (spoon & leveled)
  • 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

Directions:

  1. Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick cooking spray. Set aside.
  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 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.
  3. 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 take about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
  4. Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
  5. Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

Additional Notes:

  1. 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Looking for smarter options to start the year off on the right foot? I got ya covered! Try these Skinny Banana Blueberry Muffins next.

Nearly fat free, 131 calorie skinny banana blueberry muffins. You won’t miss all the calories and fat, trust me!

Skinny Chocolate Peanut Butter Swirl Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes

Strawberry Banana Muffins – only 90 calories!

Strawberry Banana Muffin-2

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins

See more healthy muffin recipes.

Incredible "lightened-up" chocolate chip muffins with fresh strawberries. Nearly fat-free and only 140 calories each!

   

283 Responses to “Strawberry Chocolate Chip Muffins.”

  1. #
    121
    YMposted February 9, 2015 at 9:42 pm

    Hi Sally. Love the sound of these muffins. Do you think it would work to substitute frozen strawberries? Should I thaw ten first? Thank you.

    Reply

    • Sallyreplied on February 10th, 2015 at 1:50 pm

      yes, you can use frozen strawberries. Make sure they are chopped up real small and keep them frozen (do not thaw).

      Reply

  2. #
    122
    annisposted February 25, 2015 at 7:51 pm

    Hi sally,

    What can be the substitution of an applesauce? Here in Indonesia, it is seldom to see applesauce on the supermarket rack

    Thanks alot

    Reply

    • Sallyreplied on February 26th, 2015 at 9:46 am

      Mashed banana, greek yogurt, coconut oil. All good subs for the applesauce.

      Reply

  3. #
    123
    Felicia M.posted March 4, 2015 at 5:38 pm

    I made these today to take to a meal after a funeral. I doubled the recipe and they turned out so so so good! Thank you for all your amazing recipes!

    Reply

  4. #
    124
    Jackieposted March 9, 2015 at 3:11 pm

    I made these today and substituted 1/2 coconut oil for the applesauce, as suggested. They did not turn out at all! I was pretty bummed because the pictures look delicious! The batter was super crumbly and did not resemble a muffin batter. I tried cooking it anyway, but nothing happened…they’re just cooked little muffin crumbles. I will try again with applesauce one day. Hopefully it works out!

    Reply

    • Sallyreplied on March 9th, 2015 at 4:17 pm

      Hey Jackie! What a bummer. I’m so sorry about that– did you use melted coconut oil? If so, the warm liquid shouldn’t have produced a crumbly batter especially since there is only 1 cold egg white. Let me know if you try the applesauce version.

      Reply

      • Jackiereplied on March 12th, 2015 at 9:06 pm

        Hi Sally, I did use melted coconut oil last time, so I’m not sure what went wrong there. I made the muffins tonight with applesauce and they were definitely more muffin-y! 🙂 Thanks for the recipe.

  5. #
    125
    Danielleposted March 15, 2015 at 4:46 pm

    Do you have the nutritional value? I’m trying to calculate PP+ for WW. Thanks!

    Reply

    • Sallyreplied on March 15th, 2015 at 4:52 pm

      I do not besides the calorie count (140)

      Reply

    • Kristenreplied on May 11th, 2015 at 3:49 pm

      Hi Danielle (and Sally) – Just an FYI – I used my WW PP+ recipe builder and input this entire recipe and from the WW calculations 1 of theses scrumptious sounding muffins is only 3 points! I’d be willing to bet that if you exclude the chocolate chips the points may be slightly lower. Hope this helps – I’m trying this yumminess tonight!

      Reply

  6. #
    126
    Allyposted March 15, 2015 at 11:26 pm

    Yup. These are delicious! Can’t wait to try different mix-ins!

    Reply

  7. #
    127
    Saraposted March 16, 2015 at 3:07 pm

    There is a a misconception in this recipe because why would you call them healthy when two of the ingredients are the most toxic; wheat and sugar. These cause inflammation so to me the amount of calories is least of my concerns and also it has been said that a whole egg doesn’t cause high cholesterol unlike the wheat and sugar!
    I just want people to be informed and if being healthy is your concern then avoid wheat, soy, sugar and corn. Eat organic and support local farmers.
    That’s my two cents for anyone interested!

    Reply

    • Sarareplied on March 16th, 2015 at 3:22 pm

      Oops! Just noticed that I made a typo and I meant to say misleading information.

      They do look delicious.
      Will try it using all purpose flour (Purest brand which is gluten free, corn free and non Gmo) and coconut sugar for a really healthy version.

      Reply

    • Karireplied on March 11th, 2016 at 2:33 pm

      Sara, unless you have been diagnosed with Celiac Disease there is no reason to eat gluten free.  Gluten only poses a serious health risk to a small percentage (1%) of the population.  Making a generic statement that to be healthy you should “avoid wheat” is misleading on your part.  Wheat contains vital nutrients and antioxidants that your body needs, along with fiber, to be healthy.  Eliminating wheat in an otherwise healthy person can lead to other serious health problems.  Also, some gluten free products tend to be higher in sugar and fat content.  Anyone considering a gluten free diet should consult with their physician and do their research.  There are tons of articles available online that will let you know the harm you could be doing to your body by eliminating gluten from your diet when you don’t need to.  People need to be educated that gluten free is not a fad diet.               

      Reply

  8. #
    128
    Kimposted March 23, 2015 at 3:33 pm

    Sara, for those of us who use counting calories as our weight management program this is greatly appreciated and is considered a healthy option with only 140 calories per muffin.

    Sally, thanks for the calorie count information!

    Reply

  9. #
    129
    Maryposted March 29, 2015 at 5:48 pm

    Can I use packed dark brown sugar instead? Or pourable golden brown sugar? I have both of those only. Thanks!

    Reply

  10. #
    130
    Hannahposted April 2, 2015 at 12:30 am

    Tried these tonight – they were delicious, but came out extremely dense, more of a bread-like texture than that of muffins. Any idea why that may be? How “beaten” should the egg white be – foamy, or soft peaks? I’m wondering if I didn’t beat mine enough… Or, could it be because I doubled the recipe (wanted to make 20 instead of 10)?

    I should’ve noticed when the batter was extremely dense, it seemed more like bread dough than muffin batter! Wondering where I went wrong 🙁

    Nonetheless, these are delicious and I will be enjoying them over the next few weeks (and reattempting this recipe when I can get my hands on more strawberries)!

    Reply

    • Sallyreplied on April 2nd, 2015 at 8:30 am

      I’ve never had issues with their texture from doubling the recipe but it sounds like that is the issue. The more batter you work with, the easier it is to overmix (resulting in dense cakes/cupcakes/muffins). The egg white should only be beaten until foamy.

      Reply

    • Amberreplied on July 1st, 2015 at 10:40 am

      Hannah, mine have always been very dense, like cookie dough, and I don’t double the recipe. My girls never ate them very well. This time I added a tsp. of baking powder since every other muffin recipe I use calls for 3 tsp. (I figured I would add it slowly to see what the results are). I don’t know if it helped or not as the batter was still very dense. But the finished muffin seemed to be better and my girls ate them very well. I plan to add a bit of milk next time, too. We’ll see how it goes. Hope this helps!

      Reply

      • Hannahreplied on July 19th, 2015 at 8:00 am

        Amber,
        Thanks for the suggestion! I re attempted these last week (without doubling the recipe) and incorporated the teaspoon of baking powder, being very careful not to overmix – what a difference! They were such a hit I made them again this morning, and they’re even better this time (although they’re still not quite as pretty and don’t seem to rise as much as the ones in the photo) 🙂 Will definitely be making these often.

  11. #
    131
    Mindyposted July 5, 2015 at 4:17 pm

    im going to try this with Splenda instead of sugar and use whole wheat flour instead of white. My hubbie is Type 2 and we really watch out for all things white.  This recipe looks so good!  I’ll post after and let you know if my subs worked. 

    Reply

  12. #
    132
    Bethposted July 17, 2015 at 3:21 pm

    Love this recipe! Have made a few times before, and just made again, but this time using peaches and butterscotch chips, since that was what I had on hand. 

    Reply

  13. #
    133
    Jennaposted August 15, 2015 at 11:48 am

    Hello,
    I have all the ingredients except strawberries.
    I saw the banana blueberry recioe, but it is different. 
    Has anyone substituted strawberries for fresh blueberries?

    Reply

  14. #
    134
    Michelleposted October 2, 2015 at 1:46 am

    Hey Sally!

    For starters, this is one of my favorite categories of your blog. I think muffins are so versatile, fun, and easy to whip up, and I love adding oats to the batter to provide myself a hearty breakfast.

    I’m already preparing for finals week for my first semester as a senior (a coma sounds like a great idea just about now). Just a simple question – do these muffins stick to liners? You tend to mention if they do, but I noticed that none of the muffins in your pictures use liners. I just want to be absolutely sure, as is the habit of my anal-retentive self.

    Thank you for reading!

    Reply

    • Sallyreplied on October 2nd, 2015 at 9:14 am

      Hey Michelle! Muffins are one of my favorite things to bake as well. I don’t recommend liners here. If I remember correctly, they stick.

      Reply

  15. #
    135
    Sherryposted November 20, 2015 at 5:14 pm

    These  muffins are easy to make, taste delicious, and look beautiful!   I was wondering….if you have tried making them as mini muffins and what adjustments would need to be made?

    Reply

    • Sallyreplied on November 21st, 2015 at 9:11 am

      No changes to the recipe– just 10-13 minutes bake time for mini size.

      Reply

  16. #
    136
    Amyposted January 9, 2016 at 9:59 pm

    Delicious! I made these tonight and love them. I used wheat flour instead of regular flour and they were still awesome. Thanks for sharing! 

    Reply

  17. #
    137
    Tammyposted January 10, 2016 at 11:41 am

    I definitely want to give this recipe a try. I have only frozen strawberries ‘fresh’ one are priced very high at the store because its out of season. I’m not an experienced Baker and was wondering if frozen strawberries would work with this recipe or would it make it soggy?

    Reply

    • Sallyreplied on January 11th, 2016 at 5:47 pm

      Yes, you can use frozen strawberries. Make sure they are chopped up and keep them frozen (do not thaw).

      Reply

  18. #
    138
    Vivienneposted January 10, 2016 at 2:23 pm

    These were really good. My granddaughter asked for seconds which I do not usually allow but because these are healthy I let her have a second muffin. Yum. 

    Reply

  19. #
    139
    Danielleposted January 14, 2016 at 5:22 pm

    What a wonderful recipe Sally! So easy and so delicious, it’s hard to not eat more than a couple in one sitting 🙂 Thanks!! 

    Reply

  20. #
    140
    Nonaposted January 24, 2016 at 8:24 am

    Hi Sally! Thanks for this amazing recipe. These muffins are so delicious and has become popular in our home. I love the thing they are nutritious and low fat. Keep sharing 🙂

    Reply

  21. #
    141
    Sarahposted January 27, 2016 at 1:51 pm

    Hi Sally! Can I use regular sized chocolate chips for this recipe? If so, any changes? Smaller amount?

    Thanks,
    Sarah

    Reply

    • Sallyreplied on January 28th, 2016 at 1:07 pm

      Of course! No changes, I’d use the same amount.

      Reply

  22. #
    142
    Pamposted April 10, 2016 at 11:14 pm

    I’ve had this recipe pinned for a while but just made them today. I used mashed banana instead of applesauce, added a splash of vanilla extract, and used baking Splenda in place of the white sugar (my husband is diabetic). I also used the whole egg instead of just the white. These turned out perfectly pretty and delicious!

    Reply

  23. #
    143
    Donnaposted April 21, 2016 at 11:39 am

    Just made your Skinny Strawberry Chocolate Chip Muffins. So so good I thought they would be dry and or heavy. very little liquid and the batter was so thick. Too my surprise they were neither. Made them for my grandbabies I think they will love them. (that’s if there’s any left by the time they get here lol)

    Reply

  24. #
    144
    Allisonposted May 3, 2016 at 8:22 pm

    Hi Sally. Do you know if you can substitute freeze dried strawberries instead of fresh ones?  How do you think it would turn out? Thank you so much

    Reply

    • Sallyreplied on May 4th, 2016 at 9:06 am

      Should be just fine!

      Reply

  25. #
    145
    Christineposted May 17, 2016 at 10:36 am

    Love, love strawberries! I’m not fond of bananas or applesauce. But I’m giving it a try. I place a medium size apple in plastic wrap and microwave for 2ish minutes, checking for a squeeze softness. I leave out the white sugar because the chocolate chips give it the sweetness I can handle. YUMMO.
    Thanks again for the strawberry chocolate chip muffins
    Christine

    Reply

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