I’ve become famous for my healthy muffins. (They were the first diet dessert I ever “conquered” and I have made about 15 varieties since!) I chose this particular recipe to include because they are very versatile. Don’t like/have strawberries? You can make blueberry muffins, or use whatever fruit you have on hand. Note that the crumb topping is more calorie-dense, so if you are seriously restricting your calorie intake, skip it. The muffins will still be delicious.
Healthy Strawberry Crumb Muffins
- Cook & Prep: 45 m
- Serving: 12
Prepare the Muffins
Yields: 12 to 16 muffins
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners. Set aside.
In a large mixing bowl, whisk applesauce, oil, and agave syrup until smooth. Add vanilla and eggs and whisk until combined. Add in milk and stir to combine.
In a small bowl, sift together two and a quarter cups flour, cinnamon, baking powder, and baking soda. Switch from a whisk to a wooden spoon, and stir dry ingredients into the wet mixture. Stir until just combined. Toss the strawberries with one tablespoon flour and stir into the batter gently, to avoid turning it red. Spoon the batter into the prepared muffin cups, filling them about three-quarters full.
Prepare the crumb topping: Stir together all crumb ingredients. Divide over the tops of muffin batter.
Bake for 18-20 minutes, until the centers don’t appear runny at all. These muffins freeze nicely.
I use a brand of soy milk that is sweetened with Splenda and only has 70 calories per cup. You can also use skim milk.