These skinny low sugar strawberry muffins are a must for any summer lunchbox. One of the reasons I love muffins so much is because you can make them as healthy or as decent as you like. These ones are on the healthy side, hence why I love them for my lunchbox. I can enjoy them with my cuppa at work and not feel any guilt. Major win!
This batch of muffins is pretty small, making a total of 8 muffins and the fruit option is changeable. As you can see when I shared a blueberry version earlier in the year ‘Low Fat Blueberry Muffins’ this time because the strawberries are crazy sweet, I just couldn’t resist. They go all jammy and super sweet once these muffins are baked. There is no reason that your favourite berry of choice wouldn’t work just as well in this recipe.
Because these muffins are on the smaller side it makes them super portable and great for eating on the go. The low amount of sugar also makes them a suitable breakfast. But as I have said more than once on this blog, muffins are a great occasional breakfast treat and should not be substituted for a healthy breakfast full of fibre. Sorry but I get a lot of emails claiming that I am promoting obesity, especially when I post about muffins!!!
There is a total of 30 grams of refined sugar in this recipe. That is 3.75 grams of sugar per muffin. That is less than a teaspoon, which compared to a lot of my muffin recipes, that is barely anything. So I guess they can be considered pretty healthy but like most things, too much of anything is not good for you. So ignore the fact I ate three of these low sugar skinny strawberry muffins in one sitting.
While eating three in one sitting is not a good idea, eating one with your morning coffee definitely is.
Low Sugar Skinny Strawberry Muffins
- 150 grams plain/all purpose flour (1 and 1/8 cup)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 50 grams low-fat butter – melted (1/4 cup)
- 1 large egg
- 100 millilitres unsweetened almond milk (or any non fat milk) (6 and 1/2 tablespoons)
- 30 grams sugar (2 and 1/2 tablespoons)
- 1 teaspoon vanilla extract
- 200 grams strawberries – quatered (1 cup)
- 1 lemon zest of whole and juice of half of it
- 1 tablespoon demerara/turbinado sugar – optional
- Preheat your oven to 200C/400F/Gas mark 6 and line a muffin tin with 8 liners or lightly grease the pan.
- Hull and quater the strawberries and place them to one side.
- In a large mixing bowl gently whisk together the flour, baking powder and salt.
- In a microwavable bowl melt the butter for around 30 seconds on a medium setting. Allow the butter to slightly cool if it feels too warm. You don’t want your egg to scramble.
- Add in the egg, milk, sugar, vanilla and lemon juice and whisk everything together.
- Pour the wet ingredients into the dry and gently fold everything together.
- Fold in the strawberries. Then divide the batter between the muffin liners and sprinkle the demerara sugar over the tops of the muffins if you are using it.
- Pop the muffin pan in the oven and bake for 25 minutes. Once the muffins are baked through take them out of the oven and allow them to sit in the pan for a few minutes before transferring them to a wire rack to fully cool down.
- These muffins will last 4 to 5 days in an airtight container. And can be frozen up to 3 months.
- These muffins can easily be made vegan if you replace the egg with your favourite Vegan egg replacer. Use plant based milk and vegan low-fat spread.
- To make them gluten-free, replace the flour with a plain glute-free flour mix.