This healthy muffin recipe has quickly become a family favourite. As soon as I perfected the recipe, Matt, Logan and I devoured all of them within 24 hours! After that I was told anytime I make these strawberry chocolate muffins I need to make a double batch! So be prepared to have these eaten up until you start making double batches 😉
What makes this strawberry chocolate muffin recipe healthier is:
- Swap out of some of the flour for almond flour
- Reduced amount of sugar using maple syrup
- No butter
- Nutrients from the apple sauce and strawberries
With this combination, you can feel great about your whole family snacking on these tasty muffins! Logan seriously loves these muffins! I always give him one when he’s getting hungry between meals and can’t quite wait for me to finish cooking.
Related Post: Healthy Banana Chocolate Chip Muffins
You can use traditional paper baking liners, but lately I’ve been loving our silicone muffin liners. They are completely safe and reduce waste, plus they come in fun colours which is always a plus in my books 🙂 You can shop them on Amazon in Canada or the US.
I can’t wait for you to try this healthy muffin recipe! Please make sure to share it with me on social media by tagging @HappyStylishFit and use the hashtag #HSFLife.
Strawberry Chocolate Healthy Muffin Recipe
A healthy version of super tasty muffins loaded with tasty strawberries and chocolate chips. Low in sugar and loaded with almond protein these muffins make for a great snack.
- 1 1/4 cup Almond Flour
- 1 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/3 cup Maple Syrup
- 1 cup Apple Sauce
- 1 Egg
- 1 cup Diced Strawberries
- 1 cup Chocolate Chips
Preheat oven to 350°F. Line muffin pan with muffin liners.
Mix the dry ingredients together (almond flour, all purpose flour, baking soda, cinnamon), and mix the wet ingredients together in a separate bowl (maple syrup, apple sauce, egg). Mix the wet ingredients into the dry ingredients until well combined, do not over mix. Fold in the strawberries and chocolate chips.
Spoon the batter evenly into 12 muffin cups. Bake for 20 - 25 minutes. Muffins will be lightly golden brown and an inserted toothpick will come out clean. Remove from the oven and allow the muffins to cool on a wire rack. Enjoy!
Muffins stored at room temperature in an airtight container keep well for 2 days, or 1 week when stored in the fridge.