Strawberry Chocolate Chip Muffins

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

stack of 2 strawberry chocolate chip muffins

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.

strawberry chocolate chip muffins

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. 🙂

strawberry chocolate chip muffins

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.

strawberry chocolate chip muffins in a muffin pan

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. 😉

stack of 2 strawberry chocolate chip muffins on a white plate

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! 

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stack of 2 strawberry chocolate chip muffins

Skinny Strawberry Chocolate Chip Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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


  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup + 2 Tablespoons (120g) unsweetened applesauce*
  • 1 egg white, beaten
  • 2/3 cup (110g) diced strawberries
  • 1/3 cup (60g) mini chocolate chips


  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.


  1. Freezing Instructions: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
  2. Applesauce: In place of applesauce try– 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.

Keywords: strawberry chocolate muffins

2 images of strawberry chocolate chip muffins


Comments are closed.

  1. Can I leave out the chocolate chips?

    1. You can leave out the chocolate chips, yes.

    2. Can I use a whole egg?

  2. I just made these and they came out wonderfully! Next time I’d do a little less than 2/3 cups of strawberries but other than that this is a really great recipe; super easy and great result!

    1. I’m glad they came out well, Sophie!

    2. Stephanie Tang says:

      Hi! I love ALL your recipes! Can I use honey flavored Greek yogurt instead of applesauce for this one?

      1. Hi Stephanie! Yogurt is a fine substitute for the applesauce.

  3. Tracy Moorman says:

    I made these tonight, I love them, my son wasn’t a fan of the taste of the strawberries, he said the strawberries were too mushy, any suggestions

    1. Hi Tracy! You can blot the strawberries dry before folding in the batter or use another berry instead. They’re going to be a little moist in the muffins regardless. 🙂

  4. Oh yum! Breakfast is pretty much my fave thing ever, and chocolate might be my #2. These muffins look so good and I can’t wait to try them. I made some Cranberry Ginger Bran Muffins ( recently and now I’m on a bit of a muffin kick!

  5. Hi Sally! Looking forward to trying this. I can’t find unsweetened applesauce (Only with added sugar) in my local shop but I do have jars of Baby food apple puree. Will this do?

    Also I’d like to do this in mini muffin cases please. What temperature and for how long?

    Thank you! You’re always my go to for all my baking inspirations

    1. Hi Liz, The baby apple puree will work! For mini muffins bake at the same temperature for 10-12 minutes or until a toothpick inserted into the center comes out clean.

  6. Hi is it possible to have this recipe in grams please as on looking at conversion tables they vary so much! I have made your banana and choc chip muffins and they are amazing! Look forward to you reply. Many thanks

    1. Hi Nicole, Many of my very old recipes are not written with the conversions. But I highly recommend my newer Master Muffin Recipe that you can make with strawberries and chocolate chips or any other flavor combination you wish!

      1. Thank you very much for your reply. I love the banana and choc chip muffins!! I shall look at your recommended recipe now.

  7. Hi Sally. I made these muffins this morning and I can’t figure out what I did wrong! I substituted 1/2 cup melted coconut oil for the applesauce as suggested but did everything else exactly as the recipe says. The texture of the batter was like a cookie dough and they are very dry once baked. The only thing I can think of is that I did not beat the egg white enough?? Does it need to be frothy or stiff? Please help because these look delicious! Thanks.

    1. Hi Ali! I’m glad to help. With 1/2 cup of melted coconut oil, the wet strawberries, and only 1 and 1/4 cups of flour, I’m concerned your batter was so thick. The sugars shouldn’t soak up that much liquid. The egg white should just be lightly beaten. If you try the recipe again, you can try adding another 2 Tablespoons of coconut oil. Make sure all of the other ingredients are room temperature so the coconut oil doesn’t solidify.

      1. Thank you for the response! My egg may not have been at room temperature and thickened the coconut oil. I also had a toddler “helping” me so maybe she added more flour when I wasn’t looking! Lol we just picked some fresh strawberries so I will definitely be trying again! Thanks

  8. I noticed some of your skinny recipes/ older recipes don’t have us start the bake out with 5 minutes at 425 degrees. I really like talk muffins, can I still do that with all muffins recipes or is there a reason not to do it with these?

    1. Hi Abby! You can certainly apply that initial high temperature trick to any of my muffin recipes. (Not mini size muffins.) The muffins will take a *slightly* shorter time in the oven since you’re baking them at 425 degrees F initially.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally