Kendall's World » 365 days of kendall project | by marie masse

Toddler Activity & Yummy Treat: Skinny Strawberry Chocolate Muffins

3F8A6335web2 1024x682 Toddler Activity & Yummy Treat: Skinny Strawberry Chocolate Muffins

We discovered these muffins last week & have already made them for a second time!! They are DELICIOUS! And such an easy recipe to make with a toddler. I would imagine substituting the banana for the strawberries would be just as amazing! The best part about these (other than how great they taste) is that it only makes about 10 muffins. It takes just minutes to prepare, less than 20 to cook, & you’re DONE!! This is perfect when you have a busy toddler at home & can’t spend hours in the kitchen making several dozen.

Here’s my two cents: Use 1/2 whole wheat flour & 1/2 all-purpose flour. They taste just as great. I also threw in some flax seeds this last time around! Don’t be afraid to lick the brown sugar off of your fingers after packing & munch on a handful of chocolate chips while preparing.

I wish I could tell you how long they are good in a sealed container or even frozen for, but have yet to make it past 2 days in our home! But Sally will tell you belowicon wink Toddler Activity & Yummy Treat: Skinny Strawberry Chocolate Muffins

This recipe comes from {Sally’s Baking Addiction}

Indredients:

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 c granulated sugar

1/4 c light brown sugar, packed

1/2 c plus 2 tbsp applesauce

1 egg white, beaten

2/3 c diced strawberries

1/3 c mini chocolate chips

Instructions:

Preheat oven to 350F. Spray muffin pan with nonstick spray & set aside.

In a large bowl, gently toss flour, baking soda, & cinnamon. Set aside. In a separate bowl, mix the granulated sugar, brown sugar, & applesauce together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to to the dry until just combined – do not over mix. Fold in the strawberries & chocolate chips.

Divide the batter evenly between 10 muffin tins. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow to cool & enjoy!

Muffins stay fresh in an airtight container for 7 days. Muffins can be frozen.

http://www.mariemassephotography.net

Your email is never published or shared. Required fields are marked *

*

*

Back to Top Contact Me Share on Facebook Tweet this Post Email to a Friend
L o v e   t h e   P h o t o g r a p h y ?
V o t e !