You can substitute your favorite berry for the strawberries in this healthy muffin recipe. Adapted from the recipe from Massachusetts Farm to School.
– 1 ½ cups unsweetened applesauce – 1 cup granulated sugar – ½ cup canola oil – 3 cups white whole-wheat flour – 2 ¼ teaspoons baking soda – ¾ teaspoon salt – 2 cups chopped strawberrie
Heat oven to 350 degrees Fahrenheit. Line eighteen (1/2-cup) muffin cups with paper.
In a large bowl, whisk together oil, sugar, and applesauce. Stir in salt, baking soda, and flour until well combined. Gently fold in strawberries. Divide the batter between prepared muffin cups.
Bake the muffins for 22-28 minutes, or until the tops bounce back when lightly touched and a toothpick inserted in the centre comes out clean.
Transfer to a wire rack to cool completely after allowing the pan to cool for five minutes.