Low-Fat Vegan Strawberry Muffins

This low-fat strawberry muffin recipe turned out a million times better than I could have hoped for.

I wasn’t expecting amazing results for a recipe that was fat-free and certainly didn’t expect using gluten-free flour on top of that to turn out well.

But it SO did!  

And secondly, because I finally have a proper space to take my photographs. 

Anyway, back to the recipe. I was half-tempted to call these buns as I found the lack of fat in them gave the muffins more of sweet bun texture. 

But they’re still spongy like a muffin, so it’s somewhere in-between. Bunmuffin? Muffinbun? Buffin?

These muffins are:

• Low fat – only 1g per muffin! 
• Only 150 calories each but surprisingly filling!
• Easy to make gluten-free. (Tried and tested)
• Perfect for breakfast or as a snack. 
• DELICIOUS. 

Sounds good, right? The other thing I like about these muffins is that they’re not overly sweet. Just the right amount of sweetness for a muffin, I think. 

Below is a photo of the gluten-free and wheat versions together (gluten-free on the left).

As you can see, the gluten-free version has a few cracks on the top and a more close-knit texture but I assure you it tastes absolutely wonderful!

I made a whole batch of them for my mum who has recently cut out gluten and she LOVED them. 

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📖 Recipe

Low-Fat Strawberry Muffins (Vegan + Gluten-free Option)

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

You won't believe how good these low-fat strawberry muffins are, even the gluten-free version (optional). Soft, light, spongey and full of summer berry flavour.

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Ingredients

• 300 g / 1 ¾ cups self-raising flour, or 300g gluten-free self-raising flour*
• 1 tbsp corn starch
• ½ cup soy yoghurt
• 150 ml / ½ cup + 2 tbsp almond milk
• 120 ml / ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 cup chopped strawberries

Instructions

1. Preheat oven to 190C / and spray a muffin tin with low calorie cooking spray.
2. In a large bowl, mix together the flour and corn starch.
3. Stir in the soy yoghurt, almond milk, maple syrup, vanilla and vinegar and mix until combined.
4. Fold in the strawberries.
5. Transfer the mixture to the muffin tin. The mixture will be quite thick but should even out in the oven.
6. Bake for 20 minutes until well risen and lightly browning on top.
7. Leave to cool before serving. Enjoy!

Notes

*I tested these muffins with Doves Farm gluten-free self raising flour and they turned out wonderful! See the picture at the bottom of this post for the result.
Also, if you cannot get hold of self-raising, use plain flour and add the appropriate amount of raising agents (baking powder + bicarbonate soda)

Nutrition Information

Yield 12
Amount Per Serving Calories 154Carbohydrates 31.8gFiber 1.4gSugar 12.3gProtein 3.7g

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