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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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
18
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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

180 calories; protein 2.8g; carbohydrates 29.6g; dietary fiber 2.6g; sugars 14g; fat 6.3g; saturated fat 0.5g; vitamin a iu 8.1IU; vitamin c 11.1mg; folate 5mcg; calcium 3.9mg; iron 2.8mg; magnesium 3mg; potassium 70.2mg; sodium 254.9mg; added sugar 14g.
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Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2020
Wonderful Muffins Read More
Rating: 5 stars
04/24/2020
These were fantastic. I made one batch with strawberries, but I'm going to make another batch today with blueberries. Thank you! Read More
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