Low Fat Strawberry Muffins
Indulge guilt-free with these delightful Low Fat Strawberry Muffins, a perfect balance of wholesome ingredients and fruity sweetness. Made with a combination of whole wheat and all-purpose flours, these muffins feature fresh diced strawberries for bursts of natural flavor in every bite. Unsweetened applesauce and low-fat buttermilk lend moisture without added calories, making them a healthier treat that's light yet satisfying. Quick to prepare and ready in under 20 minutes, they’re ideal for busy mornings, snack breaks, or a wholesome dessert. Enjoy them warm from the oven or sprinkle a touch of powdered sugar for an elegant finish. These low-fat muffins are a delicious way to embrace healthy baking!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.5 cups unsweetened applesauce
- 0.75 cups low-fat buttermilk
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries (diced)
- 2 teaspoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium-sized bowl, combine the unsweetened applesauce, low-fat buttermilk, egg, and vanilla extract. Whisk until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until the ingredients are just combined—do not overmix, as this can result in dense muffins.
Fold in the diced fresh strawberries carefully to ensure even distribution throughout the batter.
Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, lightly dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 64% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 138.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
