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Low Sugar Skinny Strawberry Muffins next to a plate of strawberries
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4.67 from 3 votes

Low Sugar Skinny Strawberry Muffins

A low sugar skinny strawberry muffin that is perfect for breakfast and lunchboxes. Low in fat and sugar.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, low fat, low sugar, muffin, muffins, strawberries, strawberry
Servings: 8 muffins
Calories: 126kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 22.3g | Protein: 3g | Fat: 2.9g | Saturated Fat: 0.7g | Cholesterol: 23mg | Sodium: 159mg | Potassium: 259mg | Fiber: 1.1g | Sugar: 6.3g | Calcium: 111mg | Iron: 1mg