These mini strawberry chocolate chip muffins are the perfect little treat to pop in your mouth. Full of fresh strawberries and chocolate, and just 1 Point each. That is my kind of snack.
I love a mini muffin. They bake fast, they cool fast, and they are the easiest grab and go snack. Toss a couple in a bag on your way out the door and you are set.
They are made with everyday ingredients too. Applesauce stands in for oil, almond milk keeps them light, and the berries and mini chocolate chips do the rest. Ten minutes to mix, twenty to bake, and you have two dozen soft, strawberry-studded muffins on the counter. If you want healthy strawberry muffins that still taste like a treat, these are it.
Why try these strawberry chocolate chip muffins?
- Just 1 Point each. The mini size is what makes that possible. One muffin, one Point, no math.
- Real strawberries in every bite. Fresh diced berries, not jam.
- No oil, no butter, no yogurt. Applesauce does the job of the fat and keeps the crumb tender.
- Ready in 30 minutes. Ten minutes of mixing and 18 to 20 minutes in the oven.
- Made for grab and go. Lunchboxes, the car, your desk drawer. They freeze well too.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Serving Size: 1 mini muffin
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 2 tablespoons white sugar and 2 tablespoons brown sugar. That is all the sugar in the whole batch. The strawberries bring the rest of the sweetness.
- 1 egg.
- 1/3 cup almond milk. Lighter than regular milk. You won’t taste the difference.
- 1/4 cup apple sauce. The swap that matters. It takes the place of oil or butter and keeps the muffins moist. Unsweetened is best.
- 1 teaspoon vanilla.
- 1 cup flour. Plain all-purpose.
- 1 teaspoon baking powder.
- 1/2 cup diced fresh strawberries. Dice them small, about pea size, so every mini muffin gets some.
- 2 tablespoons mini chocolate chips. Mini chips spread through the batter, so a little goes a long way.
Instructions
- Preheat and prep. Preheat your oven to 350F. Spray a 24-cup mini muffin tin with cooking spray and set it aside.
- Beat the sugars and egg. With an electric mixer, beat the white sugar, brown sugar and egg until combined. Add the almond milk, apple sauce and vanilla and mix again.
- Stir in the dry ingredients. Add the flour and baking powder and mix well, just until you no longer see streaks of flour.
- Fold in the strawberries and chocolate chips. Fold gently with a spatula. Make sure you fold, not stir, so the berries stay in pieces and don’t break down into the batter.
- Fill the tin. Spoon the batter into the muffin tin, filling each cup almost to the top. A full cup gives you a nice rounded top.
- Bake. Bake for 18 to 20 minutes, until the tops are set and a toothpick comes out clean. Mini muffins go from done to dry quickly, so start checking at 18. Let them sit in the tin for a few minutes, then move them to a rack to cool.
Variations and substitutions
- Frozen strawberries. Fresh is best. Frozen berries release a lot of juice as they bake and can make the muffins soggy and pink. If frozen is what you have, dice them still frozen, don’t thaw, and add a minute or two to the bake.
- Freeze-dried strawberries. These give you strawberry flavor without extra moisture. Crush them a bit and fold them in the same way. The muffins will be a little drier, so don’t overbake.
- Other berries. Blueberries or diced raspberries swap in one for one.
- Different chips. Dark or white chocolate chips both work. Keep the amount the same and recheck the points if you change brands.
- Want oats in there? My mini oatmeal chocolate chip muffins are the same idea with a chewier bite.
Tips and tricks
- Dice the berries small and pat them dry. Big chunks sink and leak. Pea-size pieces blotted on a paper towel stay put and don’t water down the batter.
- Don’t overmix. Once the flour goes in, mix just until combined. Overmixing makes tough, dense muffins.
- Fill nearly to the top. This is the trick to a pretty domed mini muffin. A half-filled cup bakes flat.
- Keep them mini. The size is what keeps these at 1 Point each. A regular muffin tin gives you fewer, bigger muffins, and the points per muffin change.
- Storage. With fresh fruit inside, keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing. Cool completely, freeze in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw on the counter or give one a few seconds in the microwave.
If you love these, my strawberry banana muffins are the next batch to bake. And when you want more little bites for the freezer, our roundup of 20 mini muffins has you covered, along with all of our Weight Watchers snack recipes.
Mini Strawberry Chocolate Chip Muffins
Ingredients
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1 egg
- 1/3 cup almond milk
- 1/4 cup apple sauce
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup fresh strawberries, diced
- 2 tbsp mini chocolate chips
Instructions
- Preheat oven to 350F, spray a 24 mini muffin tin and set aside.
- With an electric mixer beat your sugars and egg. Add in the milk, apple sauce and vanilla.
- Stir in your flour and baking powder. Mix well, then gently fold in your strawberries and chocolate chips. Make sure your strawberries are cut into very small pieces.
- Fill your muffin tin almost to the top.
- Bake in oven for 18-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
