I sure do love strawberries. I always go back and forth between choosing blueberries or strawberries as my favorite fruit. I think I'll go with strawberries for now, but that'll probably change next week. ANYWAY....my love for strawberries comes in all forms. One form that I have not tried is a strawberry muffin. This seems silly since I bake muffins all of the time. Why it never crossed my mind to add strawberries instead of blueberries, who knows. But once I saw the idea on Sally's blog, I was sold.
Not only do these muffins use one of my favorite fruits, but they are skinny too. And to top that off, you would never guess that these chewy muffins that are rich in flavor have about 100 calories and essentially no fat per serving. The secret? Mashed banana and applesauce. These two ingredients provide the moisture that make these muffins healthy and delectable.
The base recipe for these muffins is a definite skinny winner. Add whatever fruit or ingredients you are in the mood for-I might try diced apples next time for a fall-esque skinny muffin. Or maybe substitute pureed pumpkin for the applesauce and add a handful of semi-sweet chocolate chips? The yummy possibilities are endless!
Healthy Strawberry Muffins (adapted from Sally's Baking Addiction )
1 1/4 cups all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 ripe medium banana, mashed
1/4 cup unsweetened applesauce
1 egg white, lightly beaten
1 tsp vanilla extract
3/4 cup fresh strawberries, hulled and chopped
Preheat oven to 350 degrees. Line a muffin tin with foil muffin cups, or spray with cooking spray.
Mix flour, both sugars, baking soda, and cinnamon together. Add mashed banana and mix together. Add applesauce, egg white, and vanilla, mixing until just incorporated, careful not to over mix. Fold in chopped strawberries.
Spoon batter into prepared muffin tin. Fill each cup about 2/3 full. Bake for 15 minutes, or until muffins turn golden brown and a toothpick inserted in the center comes out clean.
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Servings Per Recipe: 10
Amount Per Serving:
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 8.4 mg
Total Carbs: 26.5 g
Fiber: 1.1 g
Sugars: 14.5 g
Protein: 2.0 g
-Quick and easy to make
-Great for breakfast, a snack, or dessert
-Versatile-add different fresh fruits, nuts, dried fruits, chocolate chips, or any combination of mix-ins
-Be sure to use foil muffin cups (the muffins will stick to paper cups because they have no oil in them)
-Store these in a tightly sealed container and eat within a day or two, or they will become slightly dry
Overall Rating: 4.5 out of 5
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