The thing about having a marathoner (my husband) in the house is that it’s nearly impossible to keep the pantry stocked with healthy snacks. I try my best but, good God, the man eats like a horse! Thankfully, he has taken it upon himself to do some of the re-stocking. He found this recipe, which was developed by Liz Applegate, on the Runner’s World website. He played around with several different combinations – fresh or dried fruit, nuts or no nuts – until he found the perfect muffin to satisfy his carbo-loading palate.
Now, I have never had much success with whole wheat muffins in the past. Typically, I find that I have to substitute at least a little bit of all-purpose flour for the whole wheat flour to make them palatable. Not so with these muffins. The addition of the applesauce not only cuts the need for oil, but it produces a moist, flavorful muffin. Oh yeah – the 1 1/2 cups of fresh strawberries doesn’t hurt either. I love these, my kids love these and, most importantly, my marathon man loves these.
Preheat the oven to 425 degrees F.
In a large bowl, combine 2 cups whole-wheat flour and 1 tsp salt.
Add 1/2 cup brown sugar…
2 tsp baking powder…
and 1/2 tsp baking soda. Yes, I did notice that the leveling off was not quite up to par. However, I chose to keep my mouth shut. I figure that if he is willing to make muffins and let me take pictures, then who am I to nag?
Whisk the ingredients together.
Crack two eggs into a medium bowl.
Whisk the eggs, then add 1 cup skim milk (you can also use soy milk) and 1/2 cup unsweetened applesauce.
Mix the egg mixture into the flour mixture and stir until just combined.
Add 1 1/2 cups sliced fresh strawberries and 3/4 cup chopped nuts (Marathon Man used pecans).
Lightly coat a muffin tin with cooking spray. Spoon the batter into the muffin tins. Marathon Man likes to fill them close to the top so he can have a generous muffin top (he doesn’t have a muffin top at his waistline, so he might as well have one on his muffins). Lay a couple of whole pecans on top for a decorative touch and toasty nut goodness.
Bake for 15 to 18 minutes or until the muffins are golden brown.
Serve them up. Well done, hubby!
DawnK
Yum! Will have to remember this recipe when strawberries are in season next June!
♥peachkins♥
These muffins looks really good for breakfast..
PheMom
Those muffins look like the perfect combination!
kiss my spatula
these look like the perfect start to a healthy day. and if it's good enough for a marathon runner, it's good enough for me! can't wait to try them – thank you! i always love your recipes!
janet
Great recipe, thanks for sharing it!!!
Ricardo
Very nice indeed and extremely delicious, cheers 4 the share 🙂
Cookin' Canuck
Thanks to all of you for your comments.
Jenn – believe me, I'd send more over if I had it! In the meantime, eat lots of muffins!
Mathilde – thanks, I need the luck.
Kalyn – LOL. Yeah, it only took me 10 years of marriage to learn.
Kalyn
Very smart move not to nag about the leveling of the measuring cups. The muffins look great!
Mathilde
Congratulation for the recipe … and good luck with feeding your husband!
Jenn
Just by looking at the picture I can feel and energy boost. and I need it at the moment. Go any more you can send over? =)
Maria
Great breakfast muffin!
finsmom
These sound like the perfect breakfast muffin! Thanks for sharing!
Reeni♥
They look delicious! Love that they are all whole wheat!
Joelen
Mmm – I love the flavor of strawberry, even moreso in baked goods. This looks fantastic!
KrisKishere
Those look delicious!