Clean Eating Strawberry Muffins

Clean Eating Strawberry Muffins

A while back, a fan emailed me asking if I could clean up a recipe for strawberry cupcakes. The recipe was pretty heavily dependent on its fat content which included butter. So instead of a cupcake, I went ahead and converted it to a muffin. Far less fat, and in this case, no added sugar. These are fruit juice sweetened!

While these are not as sweet as some of my other muffin recipes, they are definitely sweet enough when you’ve cut sugar out of your diet, which is what I’ve been doing a lot of lately. But I still love dessert, so I had to come up with something!

Honestly, the fresh strawberries truly “make” this recipe. Without them, it would be a pretty bland muffin. But the second you bite into one, the strawberry flavor fills your mouth and you’ll have a hard time believing they are sweetened only with fruit juice!

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Clean Eating Strawberry Muffins

(Makes approximately 18 muffins)

Ingredients:

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 whole egg
  • 1 egg white
  • 1/4 cup safflower oil
  • 1 cup apple concentrate, no sugar added
  • 1 cup milk (any kind you use will be fine, I used unsweetened almond milk)
  • 3 teaspoons vanilla extract
  • 1/2 cup unsweetened apple sauce
  • 3 cups fresh strawberries, chopped

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine the flour, baking soda, cinnamon and fresh strawberries. Set aside. (You want to coat the strawberries with flour so they don’t sink to the bottom of your muffins while baking)
  3. In a medium mixing bowl, whisk together the eggs, oil, apple concentrate, milk, vanilla, and apple sauce.
  4. Pour the liquid into the flour and stir with a wooden spoon until well combined.
  5. Spoon into muffin tins or papers and bake for approximately 15-20 minutes, or until a toothpick inserted in the middle of a muffin pulls out clean.
  6. Allow to cool completely. These are not like other muffins where they taste best out of the oven. These truly do taste their best when they are completely cooled.

Nutritional Content:
(Data is for 1 muffin)

Calories: 112
Total Fat: 4 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 149 mg
Carbohydrates: 18 gm
Dietary fiber: 3 gm
Sugars: 7 gm
Protein: 3 gm
Estimated Glycemic Load: 9

Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.

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Comments

  1. 1

    missie_booth@yahoo.com'Missie says

    I was wondering if you can use something different for the oil or do you even need it in there? These look very good can’t wait to make. Thanks for the recipe

  2. 2

    says

    Missie – If you left out the oil, you would end up with some very “rubbery” muffins. At least that’s been my experience so far. You can use any oil you like. I just prefer this one because it doesn’t add any flavor.

  3. 7

    Jgcard@xplornet.com' says

    Hi Tiffany,
    Just wondering what temp these muffins are baked at? I’m guessing 350 but wanted to confirm :0)
    Thanks!

  4. 9

    larakhudson@yahoo.com'Lara says

    For some reason every time I make these I can’t seem to get them cooked thoroughly? Even though they have cooked what seems to be forever and to almost burned they are still gooey inside?? Any thoughts? I used Almond milk and thawed out some strawberries I froze after picking this year, would that have made a difference?

  5. 10

    says

    Lara – Frozen strawberries, even defrosted ones usually have a bit more liquid in them. So that may be the problem. It could also be your oven. Try lowering the temp just slightly and baking longer. If the tops start to burn, just put a loose layer of foil over them. And remember, with the amount of strawberries in there, the middles will definitely be moist. But they shouldn’t be raw and gooey. Hope that helps!

  6. 11

    says

    Hi, I am on a very strict diet… no sugar, no dairy, no gluten etc… I was wondering if you could possibly use quinoa or almond flour in this recipe?

  7. 12

    info@thegraciouspantry.com'Anonymous says

    Jennifer – I hear millet flour works pretty well. quinoa flour soaks up too much liquid for this recipe. I haven’t worked with almond flour, so I can’t advise you there. Sorry! Wish I could be more help!

  8. 13

    info@thegraciouspantry.com'Anonymous says

    Monica – No, they are different. You can use regular whole wheat flour, but it will give you a more dense and coarse muffin. Should still be good though!

  9. 14

    aprildmosher@comcast.net'April says

    I am having the hardest time with these in muffin cups…about half the muffin gets left behind. I did use apple juice concentrate no sugar added from the jug rather than tube, could that be why? If not, I’m thinking to use cooking spray and no cups next time? Also, if you wanted to sweeten slightly :) can you add in some agave or honey? If so, how much and when?

  10. 15

    info@thegraciouspantry.com'Anonymous says

    April – You mean the muffin sticks to the paper? If that’s what you’re referring to, you can use a spoon to get them out or just bake without the muffin papers. Yes, you could add a small amount of sweetener to these. But watch the consistency of your batter. If it gets too watery, the muffins won’t bake properly.

  11. 16

    punkmama@gmail.com'Punkmama says

    Hi! I have two questions…first, do you think an all purpose gluten free baking mix would work with these muffins? Also, my son is allergic to strawberries, do you think blueberries would be an even swap? They seem to have the same water content, fiber, etc, but wondering if you have any thoughts? Thanks!

  12. 17

    info@thegraciouspantry.com'Anonymous says

    Punkmama – I’m sure you could swap the berries, no problem. The baking mix however, I’m clueless. I don’t know anything about gluten free cooking. My apologies!

  13. 18

    info@thegraciouspantry.com'Anonymous says

    Shavon – There really is no replacement for that. Have you looked in the frozen section at a local health food store? Or even a regular store?

  14. 19

    info@thegraciouspantry.com'graciouspantry says

    Marni – If you got a lot of juice out of the strawberries, then yes. That was the problem. You could add more flour, but I’m not sure if the flavor would be all that good.

  15. 21

    info@thegraciouspantry.com'graciouspantry says

    Deanna – Yes, I would. Try putting a loose layer of foil across the top and baking longer.

  16. 22

    info@thegraciouspantry.com'graciouspantry says

    Missie – Ya, I think it really has a lot to do with how much water the berries have. Not sure how to remedy that except to reduce the strawberries. :(

  17. 23

    info@thegraciouspantry.com'graciouspantry says

    Judy – Great! That’s what’s great about clean eating. Very adaptable to people’s individual needs.

  18. 25

    thegraciouspantry@yahoo.com'graciouspantry says

    Both should be available at Kroger. The apple juice concentrate is found in the freezer section next to the tubes of frozen lemonade concentrate that you add water to.

  19. 26

    thegraciouspantry@yahoo.com'graciouspantry says

    Boy, that’s a tough one. It could work, but it could also make the dough too moist for the muffins to finish baking properly. The only way to know is to try it. Sorry! Wish I could be more help.

  20. 28

    thegraciouspantry@yahoo.com'graciouspantry says

    No, this wouldn’t be good as a cake. I think you’d have a hard time getting it to bake completely. I do have a birthday cake recipe on here though! Maybe that will help?

  21. 29

    katiehughes80@gmail.com'Katie says

    I just made these for the first time and they turned out perfectly!!! Do they freeze well? I’d like to make a double batch and keep them around and handy.

  22. 30

    The Gracious Pantry says

    I’ve never frozen them, but in general, muffins usually freeze very well. So I’m sure they’ll be fine. Glad you like them!

  23. 31

    farmerie@gmail.com'Carrie says

    I froze my batch and I pull one out a day to have with my afternoon coffee. I just throw it in the over for a few minutes.

  24. 33

    Devrab16@yahoo.com'Devon says

    Hello! These muffins sound great! I was planning on cooking these today! Do you have another idea for a sweetener rather than the concentrate? Thanks!

  25. 34

    The Gracious Pantry says

    Devon – I formulated these for the concentrate to avoid other types of sugars. You might want to try one of my other muffins recipes and add strawberries to those.

  26. 35

    emily.k.bujack@hotmail.com'Emily says

    Hi there! these FYI your muffins are being super enjoyed all the way in australia! however I am super confused as I’m positive we have different names for ingredients here!! for example… I have looked in health food stores, grocery stores you name it! and I cannot find apple concentrate! we have orange concentrate but not apple! also whole wheat pastry flour is beyond me! I substituted with whole grain flour because I couldn’t find any ‘whole wheat pastry flour’ do you know if it is the same as whole grain? also I just substituted the apple concentrate with freshly squeezed juice and the muffins did taste awesome however did stick to my cake papers so next time I will try without! thanks for the recipe!!! I’m just starting out with my ‘clean eating’ and this sure helps my sweet cravings!!! :D :D

  27. 36

    says

    Emily – I’m so happy you’re enjoying the muffins! :D Apple concentrate is just like orange concentrate. Same thing, different fruit. It’s possible it’s not available in your country, but it sounds like you did okay with the juice. So stick with that if you can’t find it. You could also try the orange concentrate as long as there is no added sugar. It should be 100% juice concentrate. As for the flour, here’s an article on the difference: http://www.thegraciouspantry.com/clean-eating-flour/ . You may end up having to order it from amazon.com if you can’t find it. I know in the UK they call it Whole Meal flour. But the pastry variety would then be whole meal pastry flour. So try amazon if you can’t find it. Regular whole wheat is fine, you will just end up with a heavier, more dense muffin. Also, see if you can maybe find WHITE whole wheat flour. I know here in the states it’s a bit more widely available that the pastry flour. You could try talking to a local baker as well and see if they might know of a source where you can get the pastry flour. Hope that helps!

  28. 37

    karenmsu33@yahoo.com'Karen says

    For the apple concentrate, do you actually prepare it like you were going to drink it(with water) or just scoop out 1cup from the roll and put that in? Thanks!

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