Whole Wheat Healthy Strawberry Muffins
Enjoy this healthier version of strawberry muffins without all the extra sugars and carbs.
1 1/2 cup unsweetened applesauce
1 cup sugar (or 1 tsp stevia)
1/2 cup coconut oil
3 cups whole-wheat flour
2 1/4 tsp baking soda
3/4 tsp salt
2 cups chopped strawberries
Preheat over to 350 degrees. Life muffin tins with paper liners.
Whisk applesauce, sugar and oil in large bowl until combined. Add flour, baking soda and salt; whish until combined. Gently fold in strawberries. Divide batter amongst muffin tins.
Bake muffins until the tops spring back when lightly touched (22-28 minutes). Test with a toothpick. If it comes out clean, it is done. Let cool in pan for 5 minutes, then onto wire rack to completely cool.
Store in air tight container for 2 days or freeze up to 3 months.
Serves 18 muffins.
Cal 179; Carbs 30; Total sugars 14g; Protein 3g; Sodium 255mg