Whole Wheat Strawberry Chocolate Chip Muffins

Whole Wheat Strawberry Chocolate Chip Muffins

I don’t know if it’s because of Valentine’s day coming soon, that we had a record warm temperatures in January or just because they love us that our grocery stores would be having sales on strawberries!

No matter what the reason, I’m loving the oodles of strawberries that we’ve been consuming recently….and relatively cheaply. We’ve been paying $2 for a 1/2 quart of strawberries. What are prices like in your area? Just curious.

Whole Wheat Strawberry Chocolate Chip Muffins-1

Anyway. With the abundance of strawberries…especially good for chocolate dippingย or throwing on top of cakes…I decided it’d be nice to have a festive quick breakfast for the weekday Valentine’s Day.

Muffins it is!

Whole Wheat Strawberry Chocolate Chip Muffins-2

Whole Wheat Strawberry Chocolate Chip Muffins

adapted fromย Sally’s Baking Addiction

Ingredients

  • 1 cup white whole wheat flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 cup honey
  • 1/4 cupย light brown sugar, packed
  • 1/2 cup + 2 tablespoons unsweetened applesauce
  • 1 egg white, beaten
  • 3/4 cup diced strawberries
  • 1/2 cup semi-sweet chocolate chips (or mini chocolate chips)

How-To

  1. Preheat the oven to 350ยฐF.
  2. Spray your muffin tin with canola oil. Set aside.
  3. In a medium bowl, stir together the flours and baking soda. Set aside.
  4. In another bowl, whisk together the honey, brown sugar, applesauce and egg white.
  5. Pour the wet ingredients over the dry ingredients, stirring just until combined.
  6. Fold in the strawberries and chocolate chips. Feel free to save a few chocolate chips to sprinkle on top of the muffins.
  7. Evenly disperse the batter between 10 muffin spots in your tin.
  8. (Optional) Sprinkle chocolate chips on top. Miniature chocolate chips look best here.
  9. Bake for 15-20 minutes or until a cake tester comes out clean.
  10. Allow the muffins to cool for 5 minutes in the muffin tin.
  11. Remove from the muffin tin and either eat right away or let cool completely on a cooling rack.

Servings: 10 muffins

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25 comments

  1. Woah look at the center of that muffin! Totally want to reach through the screen and grab it ๐Ÿ˜‰ Jealous of your cheap strawberry prices. I’m sure they’re substantially higher here because of the distance they have to travel but we’re still enjoying them!

  2. I wish I could find strawberries that gorgeous around here right now! Our prices will be high for at least a few more months but definitely putting these muffins on my to-do list for later this spring ๐Ÿ™‚

  3. Oh if we could have a play date with our babes and you and i could kick back and devour a few of these beautiful muffins.

    Honestly they look divine!

    PS – our strawberries are crazy expensive at the moment, boo I say booooo. But I would totally spend the money to make these muffins, totally worth it ๐Ÿ™‚

    1. That would be spectacular! Someday we’ll have to do that. Mommies bake while our babies play. ๐Ÿ™‚

      P.S. Poop on expensive strawberries. I hope they go down in price soon!

  4. Over here they’re $5/lb. But they’re no good. ๐Ÿ™ I can’t wait for $1/lb strawberries that are so sweet that they taste like candy!

    These muffins look great and I know if it’s a Sally recipe, it has to be good! Love that they’re whole wheat, too.

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