Soft, fluffy, and bursting with juicy strawberries and gooey chocolate chunks, you’ll find it extremely difficult not to eat the entire batch of these crowd-pleasing muffins! Since they’re SKINNY you totally can!
Nothing makes my morning more than a healthy muffin stuffed with chocolate and berries.
And no that wasn’t a typo. I did mean to say healthy.
Have you noticed that most of my muffin recipes come with the word “skinny” attached?
I have. And I gotta say I’m pretty psyched about that.
These muffins were originally supposed to be a classic blueberry muffin. Well, I tested this recipe a few days ago and unknown to me was the fact that I had used up the rest of the blueberries. When I went to make these muffins again the other morning to take photos, I realized I was completely blueberry-less.
Well, I was pretty crushed since I was so looking forward to sharing that recipe with you guys and I didn’t really feel like running out to the grocery store at only 7am since my hair looked like a bird’s nest and I was still in my PJs.
I just didn’t want to scare anyone with my ravishing early-morning beauty. 😉
One quick look in the pantry and the fridge fixed everything. I just so happened to have a carton of fresh strawberries AND chocolate chunks. I’m pretty sure you know what happens next. 😀
Blueberry muffins will have to wait for another day. Make way for the awesome combo of strawberries and chocolate.
These muffins are so so moist and soft inside, you won’t believe that there’s only 1/4 cup of oil in the entire batch of these dozen-or-so muffins. Guys, that equals like 1/10 or 1/8 teaspoon of oil per muffin.
At least I think it does….Geez, I hate math.
Whatever, the point is that these muffins are super-duper skinny, but you wouldn’t even know it, they’re so delicious.
I had to pinch myself to believe that these muffins were actually healthy.
Dontcha’ just love healthy food that’s disguised as something totally indulgent? 😀
So you may be wondering: How the heck these muffins are so good if they’re healthified? I tested this recipe very carefully two times and came out with amazing results each time, so I know for certain that it works.
First up, we gotta talk about the flour. I used white whole wheat flour which made these muffins texture super-soft and fluffy, but also kept them on the healthier side. I would highly recommend getting your hands on some. The rest of the dry ingredients are just baking powder and salt.
Now the liquid ingredients is where most of the magic happens: We’ve got two eggs, a mere 1/4 cup vegetable oil, plain yogurt, grated orange zest (don’t leave this out–it adds a fantastic flavor!) xylitol (sugar is a fine substitute) milk, and vanilla.
You want to whisk up the liquid ingredients fairly well, but then go easy on the stirring when you go to combine the dry with the liquid. –Excess stirring could lead to dry muffins. — Stir ONLY until just combined. The batter will be VERY thick.
Then gently fold in your chopped fresh strawberries and chocolate chunks. You can use chocolate chips if you wish, but I personally liked the chunks better. They’re bigger, and bigger is always better as far as chocolate is concerned. 😉
Fill up’ your muffin cups to the brim with batter. Then you’ll bake them at 425º for 5 minutes and then reduce the heat to 375F to bake for an additional 15-17 minutes. — This short burst of heat at 425º will allow the muffins to rise faster and taller resulting in sky-high, humongo muffins.
This is my little muffin buddy who was VERY pleased to see that these muffins contained chocolate.
Don’t you love her little chocolate mustache? 😀
Soft, fluffy, and exploding with juicy strawberries and gooey chocolate, there’s really nothing NOT to love about these muffins. You kind of need them in your life. Like yesterday.
I made these muffins over the past weekend and I’m not gonna lie: When I took that first bite of one of these muffins, warm from the oven, I pretty much died right there.
And then obviously, had to have another. 😉
Muffin. Heaven. = Perfection.
These muffins make an awesome breakfast, but they’re so versatile they’re perfect for an on-the-road snack or even a SUPER-healthy dessert!
Chocolate, dontcha’ know. It kinda takes muffins from “just for breakfast” to appropriate for just about any meal. 😀
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup xylitol (or sugar)
- 1 teaspoon grated orange zest
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1 cup semisweet chocolate chips
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, combine flour, baking power, and salt. Set aside. In another large bowl, whisk eggs, xylitol (or sugar) orange zest, oil, yogurt, milk, and vanilla until smooth. Gently fold flour mixture into liquid, stirring gently until just combined. Fold in chopped strawberries and chocolate chunks.
- Fill prepared muffin tin to the brim with muffin batter. Gently smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15-17 minutes or until a toothpick comes out clean.
- Cool muffins in pan 5 minutes, then transfer to a wire cooling rack to cool completely.
I know you’ll enjoy my other muffin recipes!