The best low calorie strawberry muffins
These low calorie strawberry muffins are jam packed with delicious berry flavor for just 64 calories a muffin! You can have them ready in as little as 15 minutes with just a handful of ingredients!
This post contains affiliate links. For more information, see my disclosure policy here.
These low calorie strawberry muffins are fluffy, moist and come together in just 15 minutes in one bowl! Filled with fresh strawberries, these muffins are the perfect quick and easy snack to enjoy whilst in a calorie deficit. Make this super simple strawberry muffin recipe whenever you’re craving a sweet bakery-style low calorie muffin!
These low calorie strawberry muffins are the perfect way to enjoy a sweet, fruity dessert this spring and summer – whilst staying in your calorie deficit. These muffins taste just like bakery style muffins but without the excess calories, fats and sugar!
You can’t go wrong with muffins. They are sweet, simple and easy to make. When I’m not making these 60 calorie blueberry muffins, I’m making these strawberry muffins! This recipe yields the most moist, soft and fluffy low calorie strawberry muffin. They’re a great way to enjoy delicious baked goods whilst still being in a calorie deficit.
Low calorie strawberry muffins
These low calorie strawberry muffins are quick and easy to make, coming together in under 15 minutes. You won’t believe that they’re just 64 calories each! This recipe was definitely one of my most frequented low calorie recipes when I was on my weight loss journey!
Why you will love this recipe:
- Super quick and easy.
- Comes together in under 15 minutes in just 1 bowl!
- This recipe is sugar-free and oil-free.
- These muffins can easily be made gluten-free.
- These muffins are so comforting and delicious.
- No mess and only 5-10 minutes to prep!
- The BEST low calorie strawberry muffins ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make the best low calorie strawberry muffins, you will need:
- All-purpose / Plain flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. I have also made this recipe with oat flour and it came out just as delicious, only the texture was not as soft as with AP flour. Opt for gluten-free flour for a gluten-free alternative.
- Stevia – Stevia is my go-to 0 calorie sweetener but any 0 calorie granulated sweetener will work for this recipe.
- Baking powder – To help the muffins rise.
- Egg – Egg gives these muffins structure and helps achieve that soft and fluffy texture we know and love. For a vegan or egg-free alternative, you can try applesauce or flax egg.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without the addition of any oil.
- Vanilla extract – A staple in any muffin recipe!
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
- Strawberries – I used fresh strawberries rolled in a little flour (so they don’t sink to the bottom) but you can use frozen strawberries too.
How to make low calorie strawberry muffins
These muffins are really easy to make and can be done in as little as 3 steps! Don’t be surprised if you find yourself making these muffins over and over again!
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add in the milk, yogurt and vanilla and whisk again until fully combined.
- Sift in the flour and baking powder. Whisk until smooth and lump free. Toss the strawberries in 1/2 tsp of flour and then fold them into the batter.
- Divide the batter evenly between 6 prepared muffin cases and bake in a pre-heated oven at 200°C (390°F) for 10-15 minutes or until a toothpick inserted into the center comes out clean.
Tips to make the best low calorie strawberry muffins
Don’t over-mix the batter – Be careful not to over-mix the batter. Mix the wet ingredients separately and then fold in the dry ingredients until just combined. Resist the urge to over-mix even if there are a few lumps.
Line the cases – I find that these muffins come out best when the cases are lined with a few low calorie sprays. As there is very little fat in this recipe, the muffins have a tendency to stick to the cases. I also like to use silicon cases as these don’t need to be lined.
Add the strawberries to the muffin cases – Instead of adding the strawberries to the batter, add them right at the end when you’ve poured the batter into the cases. This makes it easier to distribute them evenly.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They are the perfect make-ahead snack so you always have something delicious and low calorie to snack on.
more low calorie muffins…
64 Calorie Strawberry Muffins
Ingredients
- 70 g plain/all-purpose flour
- 40 g stevia or granulated sweetener
- 1 tsp baking powder
- ½ tsp vanilla extract
- 40 g low fat yogurt
- 30 ml unsweetened almond milk
- 1 egg
- 70 g strawberries chopped
Instructions
- Pre-heat oven to 180°C (356°F). Line a muffin tray with 6 muffin cases.
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the yogurt, vanilla and milk. Sift in the flour and baking powder until well combined before folding in the chopped strawberries. Make sure to toss fresh berries in ½ tsp of flour so they don't sink to the bottom.
- Divide the batter evenly between 6 muffin cases and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow 3-5 minutes for the muffins to cool before enjoying.
Notes
- Jumbo muffins: If you would prefer to make 3 jumbo muffins instead of the 6 regular, follow the recipe but use jumbo muffin cases and fill the remainder muffin compartments with water to encourage even baking.
- Milk: Any milk would work for this recipe. I use unsweetened almond milk in almost everything that requires milk – it has the lowest calorie count of any milk out there. If you don’t mind the extra few calories – opt for oat milk as it gives an almost creamy moist texture to the muffins which is incredible.
- Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until the case is full. This should give you an idea of how much to add to each case in the future.
Nutrition
