Skinny (and Gluten Free) Strawberry Chocolate Chip Muffins
1 1/4 cups of Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1/2 teaspoon baking soda (check container to ensure it is gluten free)
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips
1/2 tsp Xanthan Gum
Preheat oven to 350 degrees. Spray 10 muffin tins with nonstick cooking spray (or line with cups). Set aside.
In a large bowl, gently toss the flour, xanthan gum, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until 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 the dry until just combined - do not overmix. Fold in the strawberries and 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. Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.
Calories (per muffin): 133
Fat: 3 grams
Carbohydrates: 28 grams
Sugar: 17 grams
Fiber: 2.5 grams
Protein: 2 grams
Adapted from Sally’s Baking Addiction. Recipe contributed by Melissa Phillips, RD, Dean Medical Group Dietitian.