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

  • 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 all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup + 2 Tablespoons unsweetened applesauce*
  • 1 egg white, beaten
  • 2/3 cup diced strawberries
  • 1/3 cup 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

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


  1. 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.

  2. 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

  3. 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!

  4. 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!

    1. 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.

      1. 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.

    1. 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!

  5. 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!

    1. 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.

    2. 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.               

  6. 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!

  7. 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)!

    1. 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.

    2. 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!

      1. 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.

  8. 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. 

  9. 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. 

  10. 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?

  11. 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!

    1. 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.

  12. 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?

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

  14. 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?

  15. 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. 

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

  17. 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 🙂

  18. 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!

  19. 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)

  20. 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

  21. 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

  22. Hello! I just now noticed I picked up regular chocolate chips instead of minis. Do you think I could still use them? Thanks so much and I love your recipes! 

  23. Hi Sally made the strawberry/chocolate muffins  as they looked so good followed recipe as instructed and was so disappointed the mixture was very dry and the muffins did not come out anything like those illustrated very disappointed as they were for a brunch 

  24. I made these with white choc chips and raspberries instead. They were not a hit for my husband or I, but our boys devoured them. I bit in to one and could tell they were cooked, but the raspberry juice kept the batter soggy. I didn’t have any cooking spray so i used liners and you’re right, they stick something awful! I’ll be going to the store to grab some before i attempt another batch 🙂 If i wanted to make peanut butter chocolate chip or peanut butter banana, would i just substitute the peanut butter for the applesauce? or would i need a mix of the two?

  25. I made these tonight and followed recipe. I added a whole egg and vanilla yogurt. Once all the ingredients where together I felt the batter didn’t look very muffin batter like and added some french vanilla cream just enough to moisten it up a little 2 1/4 cups. I found this made muffins like the picture.

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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