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.
📖 Recipe
Low-Fat Strawberry Muffins (Vegan + Gluten-free Option)
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.
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
- 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!
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 12Amount Per Serving Calories 154Carbohydrates 31.8gFiber 1.4gSugar 12.3gProtein 3.7g
Nicole says
I know what its like to have poor lighting! I'm always walking across the house to the back office, just because the lighting is so much better. You've done a great job with the photos and those muffins look divine.
Aimee says
Thank you Nicole! It's so tricky when you don't have the best access to natural light, isn't it? I used to have to wait until certain times of the day when the sun wasn't too strong nor too shaded. Such a pain!
Kimberly/TheLittlePlantation says
Oh Aimee I'm so pleased fr you that you've got a dedicated light photography space. Makes such a difference, right?
I spotted these muffins on instagram. They look sooo yummy.
Must try (PS I wish I know how to do the emoji with the face and the little tongue sticking out cuz it would work perfectly here :))
Aimee says
SUCH a difference! I think my bedroom must be facing the same way as your photography space because the lighting reminds me of that :-) I'm so excited for our trip in May now! I need to start focusing on planning more though, I haven't even started pinning ideas yet... See you soon my dear x
Cadry says
The strawberries in those muffins look so good. Ripe strawberries with flavor are finally becoming available again. Got to love the warmer months!
Aimee says
Absolutely! Makes all the difference, doesn't it? :-)
Jessica Edmunds says
I have never made cakes/muffins with yogurt before but I want to try now! These sound healthy but delicious xx
Aimee says
It gives such a gorgeous texture to bakes, I use it quite a lot in baking now! Hope you're well Jess :-) x
Natalie | Feasting on Fruit says
I have to have these! The inside looks identical to a perfect sponge cake, wow! And they are fruity too! I am very excited if you can't tell, you totally made my monday here <3
Aimee says
Yay, I'm so happy you like them Natalie! They're quite spongy but they remind me more of a bun than a sponge cake. Or somewhere in between. Either way, they're amazing! Let me know if you try them :-)