Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 2020

Adapted by EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 18 (1/2-cup) muffin cups with paper liners.

  • 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.

  • 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.

Nutrition Facts

179 calories; 6.3 g total fat; 0.5 g saturated fat; 255 mg sodium. 70 mg potassium; 29.6 g carbohydrates; 2.6 g fiber; 14 g sugar; 2.8 g protein; 8 IU vitamin a iu; 11 mg vitamin c; 5 mcg folate; 4 mg calcium; 3 mg iron; 3 mg magnesium; 14 g added sugar;