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stack of 2 strawberry chocolate chip muffins

Lightened-Up Strawberry Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These are lightened-up strawberry chocolate chip muffins. Using less sugar than other muffin recipes, and swapping in applesauce for butter or oil, the muffins are lighter than other varieties. Feel free to use coconut sugar instead of granulated and brown sugars.


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


  1. Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick cooking spray. I don’t recommend using liners. Set pan 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 egg white until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. With a rubber spatula or spoon, gently fold in the strawberries and chocolate chips.
  4. Divide the batter evenly among 10 muffin cups. Bake for 17–20 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. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.


  1. Freezing Instructions: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
  2. Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Cooling Rack
  3. Whole Wheat Flour: You can use the same amount of whole wheat or white whole wheat flour instead.
  4. Applesauce: Feel free to replace the unsweetened applesauce with the same amount of mashed banana or Greek yogurt. Or use 1/3 cup (70g) coconut oil, melted.
  5. Strawberries: Fresh is best for this recipe, but you can use frozen strawberries if needed. For best results, I recommend thawing and patting them dry before folding into the batter.