Just yesterday I saw these muffins over at Crumbs and Caos.
Instantly I knew I had to make them.
My mom is having gall bladder issues, which means she can hardly eat any fat, so I attempted to make these muffins as low fat as possible and they came out great!
Low-Fat Strawberry Nutella Muffins
recipe adapted from Crumbs and Caos
1 1/2 cups white whole wheat all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar
1/4 cup unsweetened applesauce
1/4 cup egg substitute
1/3 cup reduced fat buttermilk
1 tsp vanilla
1 cup fresh strawberries, chopped
1/3 cup Nutella
Preheat oven to 350 degrees and spray a muffin pan with non-stick spray.
Combine all dry ingredients in a large mixing bowl.
In a small bowl, combine egg substitute, applesauce, buttermilk, and vanilla. Whisk until well combined.
Add wet ingredients to the dry ingredients and mix well. Batter will be thick.
Fold in strawberries.
Fill each muffin cup half way then add about a teaspoon of Nutella. Cover the Nutella with more batter.
Bake for about 17-20 minutes or until a toothpick comes out clean.
The original recipe made 9 muffins but I made 12 and they were still decent size.
I ate these this morning with a little iced coffee and was in heaven!