Breakfast

Whole-Wheat Strawberry Muffins

Juicy strawberries melt into soft pockets that burst with sweetness inside each tender whole-wheat muffin, while applesauce keeps the crumb moist and lightly sweet.

Recipe and photo by EatingWell, shared here with credit. View the Original

Whole-Wheat Strawberry Muffins
Total
40 min
Prep
15 min
Cook
25 min
Serves
18

Nutrition per Serving

Calories
180
Protein
3g
Carbs
30g
Fat
6g
Fiber
3g
Sugar
14g
Sodium
255mg

Ingredients

  • 1 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 3 cup white whole-wheat flour
  • 2 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cup chopped strawberries

Instructions

  1. Preheat oven to 350 degrees F. Line 18 (1/2-cup) muffin cups with paper liners.
  2. Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt; whisk until combined. Gently fold in strawberries. Divide the batter among the prepared muffin cups.
  3. Bake the muffins until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean, 22 to 28 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.