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.
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.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 300 g / 1 3/4 cups self-raising flour, or 300g gluten-free self-raising flour*
- 1 tbsp corn starch
- 1/2 cup soy yoghurt
- 150 ml / 1/2 cup + 2 tbsp almond milk
- 120 ml / 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup chopped strawberries
- Preheat oven to 190C / and spray a muffin tin with low calorie cooking spray.
- In a large bowl, mix together the flour and corn starch.
- Stir in the soy yoghurt, almond milk, maple syrup, vanilla and vinegar and mix until combined.
- Fold in the strawberries.
- Transfer the mixture to the muffin tin. The mixture will be quite thick but should even out in the oven.
- Bake for 20 minutes until well risen and lightly browning on top.
- Leave to cool before serving. Enjoy!
*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 InformationYield 12
Amount Per Serving Calories 154Carbohydrates 31.8gFiber 1.4gSugar 12.3gProtein 3.7g