Skinny Strawberry Chocolate Chip Muffins

• Vegetarian

• Produce

  • 2/3 cup Strawberries

• Refrigerated

  • 1 Egg white

• Canned Goods

  • 5/8 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, light packed
  • 1/3 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar

Found on sallysbakingaddiction.com

Description

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

• Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick cooking spray. Set aside. 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. 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! Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week. Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.