Whole-Wheat Strawberry Muffins

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Whole-Wheat Strawberry Muffins
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
total:
45 mins
active:
15 mins
Servings:
18
Whole-Wheat Strawberry Muffins

Ingredients

Directions

  • 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

Serving Size:
1 muffin
Per Serving:
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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/19/2022
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