Lightened-Up Strawberry Chocolate Chip Muffins

Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with nonstick cooking spray. I don’t recommend using liners. Set pan aside.

Whisk the flour, baking soda, and cinnamon together in a large bowl. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the egg white until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix. With a rubber spatula or spoon, gently fold in the strawberries and chocolate chips.

Divide the batter evenly among 10 muffin cups. Bake for 17–20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine take about 17 minutes. Remove from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.