The fresh strawberry chunks in these moist muffins make them as pretty as they are delicious. Both healthy and low calorie, Strawberry Whole Wheat Muffins are super tasty and easy to make.
Check out this comparison: a normal muffin can be as high as 444 calories, but Strawberry Whole Wheat Muffins only have 134 calories per muffin. You wouldn’t know it, though, by how tasty they are.
And they’re also healthy. What I mean by that is this, the whole wheat flour gives us the benefit of fiber, which is mostly removed from white flour.
Additionally, whole wheat flour also has more iron, calcium, protein, and other nutrients that white flour is lacking.
So if you want to eat a tasty strawberry muffin, you might as well eat one that’s healthy.
Strawberry Whole Wheat Muffins
Quick and easy to make with little clean up. Why’s that? Well, you only need one bowl to mix everything in. Doing dishes isn’t my thing.
Once you’ve lined the muffin pans with liners and turned the oven on to preheat it, you only need to mix everything together.
Start by whisking the applesauce, brown sugar, and vegetable oil together. Add in the flour, soda, and salt, and mix just until everything looks blended.
Try not to over mix the batter, which results in tough, uneven muffins.
Let’s Talk Strawberries
The last step before baking is to fold in the chopped strawberries.
Nothing better than a sweet red juicy strawberry, but there is one tiny problem with them.
When I use fresh strawberries, like in my Easy Strawberry Cupcakes, I make sure to blot the chopped strawberries of excess fluid before I fold them in. This is because strawberries have a lot of water in them, which becomes evident when you start chopping them.
In other words, too much additional water can alter the recipe.
Blot the chopped strawberries with a paper towel, and you’re all set.
Actually, strawberries are made up of approx. 92% water, and they rank as the fourth strongest antioxidant rich fruit. That’s about all I’ve got for you in the way of strawberry trivia.
Baking the muffins
Divide the batter evenly into the 24 lined cups and bake for about 22 minutes. Using the toothpick method, the toothpick should come out clean when poked into the center of a muffin.
If little clumps stick to the toothpick, they’re not done yet. Check again in about 2 minutes.
Remove the baked muffins to a wire rack to cool completely before storing.
More Muffin Recipes
Muffins are a great food. They fit right in with the breakfast crowd, fill up a brunch basket beautifully, and they’re a perfect snack to grab on your way out. You can eat them like a dessert, but you don’t have to frost them. I think we’re on to something here.
Let’s make some more muffins:
- Apple Spice Muffins
- Pumpkin Streusel Muffins
- Ham and Cheese Egg Muffins
- Pineapple Cream Cheese Bites
That last one’s a bit of stretch, but they’re so good and they’re the right size, so I threw them into the mix.
Storing Strawberry Whole Wheat Muffins
Keep the muffins in an air-tight container. You can keep them on the counter, or put them in the refrigerator. I give them about 3 days to be on the safe side.
If you don’t plan on eating them right away, you can always freeze them.
Another nice thing about these muffins is that they freeze well. Again, put them in something air tight for up to about 3 months.
Strawberry Whole Wheat Muffins
- 1 1/2 cups unsweetened applesauce
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 3 cups white whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups strawberries, chopped
- Preheat oven to 350° and line muffin pans with cupcake liners.
- In large bowl, whisk together applesauce, brown sugar, and oil.
- Stir in flour, soda, and salt.
- Dab the chopped strawberries with paper towel to remove excess moisture, then fold into batter.
- Divide batter evenly into 24 cups. Bake for approx. 22 minutes or until toothpick comes out clean. Enjoy!
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