Healthy Strawberry Crumb Muffins 


1/2 cup applesauce

1/4 cup oil

1/4 cup agave syrup

1 1/2 teaspoons vanilla extract

2 eggs

1 cup milk or soy milk

2 1/4 cups plus 1 tablespoon white whole wheat flour (keep the 1 tablespoon separate)

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 cup frozen strawberries, chopped and thawed

For the Crumb Topping:

1/4 cup flour

1/3 cup ground pecans

2 teaspoons cinnamon

1/2 cup sweetener of your choice

2 tablespoons oil


1. Preheat oven to 350. Line a muffin pan with paper liners. Set aside.

2. In a large mixing bowl, combine wet ingredients.

3. In a small bowl, mix 2 1/4 cups flour, cinnamon, baking powder, and baking soda. Stir dry ingredients into wet mixture. Stir until just combined. Toss the strawberries with 1 tablespoon flour and stir into the batter gently, to avoid turning it red. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

4. Prepare the crumbs: Stir together all crumb ingredients. Divide over the tops of muffin batter.

5. Bake 18-20 minutes, until the centers don't appear runny at all. These muffins freeze nicely.

Yields: 12 to 16 muffins