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.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

179.5 calories; protein 2.8g 6% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 14g; fat 6.3g 10% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 8.1IU; vitamin c 11.1mg 18% DV; folate 5mcg 1% DV; calcium 3.9mg; iron 2.8mg 16% DV; magnesium 3mg 1% DV; potassium 70.2mg 2% DV; sodium 254.9mg 10% DV; added sugar 14g.