On Tuesdays, I typically bake, so Mike can share treats with his work friends. This week, I opted for a healthier choice with these Skinny Strawberry Chocolate Chip Muffins. The strawberries have been super yummy here lately, so I was excited to try these out. I started by preheating the oven and mixing my dry ingredients. I decided to make a double batch so there was plenty for us and to share. In a separate bowl, I mixed the applesauce and sugars. I used my handy egg separator to get my egg whites and added them to the applesauce mixture. I mixed the wet and dry ingredients until it was just moistened. Next, I diced my strawberries and added them, along with the chocolate chips, to my batter. I used portion scoops to evenly divide my batter into 20 muffin cups. I baked them at 350 for 17 minutes.

When the timer rang, I stuck a toothpick into the muffins to make sure they were done. I let the muffins cool in the tins for 5 minutes and then moved them to cooling racks. Initially they stuck to the muffin liners, but by the next day, they were easier to remove. The muffins were really tasty and were a perfect addition to milk or coffee. They were apparently a hit at the office too, even when Mike commented that they were healthy. I will definitely make these again, especially when I know that strawberries are in season.

The New Austonian