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  • Writer's pictureNDCaptialChef

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


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