whole wheat strawberry muffins

Pancake

Whole Wheat Strawberry Muffins

This healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.

Ingredients

1 ½ cups unsweetened applesauce
1 cup granulated sugar
½ cup neutral oil, such as canola or avocado
3 cups white whole-wheat flour
2 ¼ teaspoons baking soda
¾ teaspoon salt
2 cups chopped strawberries

Directions

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