Two-bite muffins loaded with fresh strawberries and chocolate chips — these little guys are impossible to eat just one of. The strawberries keep every muffin moist and fruity while the chocolate chips add just enough sweetness to make them feel like a treat. They bake up perfectly in a mini muffin tin in under 20 minutes, which makes them ideal for meal prep, school lunches, or a quick grab-and-go breakfast. The mini size also makes portion control effortless when you want something sweet without overdoing it.
- Swap: Use Greek yogurt in place of sour cream or oil to add protein and keep the muffins moist with fewer calories.
- Make-ahead: Bake a full batch and freeze in a zip bag for up to 2 months; thaw overnight or microwave for 30 seconds.
- Storage: Keep at room temperature in an airtight container for 2 days, or refrigerate for up to 5 days.
- Variation: Swap strawberries for raspberries, blueberries, or diced peaches depending on what’s in season.
- Serving: Serve slightly warm with a small smear of cream cheese or alongside a fruit salad for brunch.
These mini muffins are the perfect guilt free treat to pop in your mouth. Full of strawberries and chocolate and a great grab and go snack! Best part is these tasty treats are only 1 freestyle smart point each!
Mini strawberry chocolate chip muffins
1 freestyle SP, 1SP/1PP each
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 diced fresh strawberries
- 2 Tbsp mini chocolate chips
Instructions
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Preheat oven to 350F, spray a 24 mini muffin tin and set aside.
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With an electric mixer beat your sugars and egg. Add in the milk, apple sauce and vanilla.
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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.
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Fill your muffin tin almost to the top.
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Bake in oven for 18-20 minutes. Each muffin is 1 point (freestyle, SP or PP)
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