Healthy Strawberry Muffins Recipe

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These healthy strawberry muffins are a wonderfully sweet treat without any added sugar! (Fruit juice sweetened!)

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!

Clean Eating Strawberry Muffins Recipe

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!

More Healthy Muffin Recipes

Healthy Strawberry Muffins Recipe Card

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Clean Eating Strawberry Muffins Recipe

Healthy Strawberry Muffins

A delicious sweet treat that is fruit juice sweetened!
4.56 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18 muffins
Calories: 105kcal
Author: The Gracious Pantry


  • 1 Standard muffin pan


  • 2 cups whole wheat pastry flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 large egg
  • 1 large egg white
  • ¼ cup oil (I used safflower)
  • 1 cup apple juice concentrate (from the frozen section – no sugar added)
  • 1 cup milk (any kind – I used unsweetened almond milk)
  • 3 tsp. pure vanilla extract
  • ½ cup unsweetened apple sauce
  • 3 cups fresh, chopped strawberries


  • Preheat oven to 350 degrees F.
  • 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)
  • In a medium mixing bowl, whisk together the eggs, oil, apple concentrate, milk, vanilla, and apple sauce.
  • Pour the liquid into the flour and stir with a wooden spoon until well combined.
  • 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.
  • 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.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Cholesterol: 11mg | Sodium: 163mg | Potassium: 128mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 14.3mg | Calcium: 29mg | Iron: 0.7mg
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  1. 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

    1. The Gracious Pantry 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.

  2. Ok thanks just wondering.

    1. The Gracious Pantry says:

      Missie – Sure! Hope you enjoy them!

  3. mitchsmom says:

    what is ‘apple concentrate’? is it at the regular grocery store?

    1. The Gracious Pantry says:

      Mitchsmom – It’s the frozen stuff you buy in the round tubes. You usually mix it with 3 cans of water to make juice.

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

    1. The Gracious Pantry says:

      Gwen – Oh sorry! Yes! 350!

  5. 3 stars
    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?

    1. The Gracious Pantry 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. Jennifer Ciano 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?

    1. 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!

  7. 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!

  8. 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?

    1. 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.

  9. 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!

    1. 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!

  10. 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?

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  12. 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.

  13. graciouspantry says:

    Falveys – Great! I’m glad you all enjoyed them!

  14. graciouspantry says:

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

  15. 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. 🙁

  16. graciouspantry says:

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

  17. graciouspantry says:

    Erin – No worries. Comments are good. 🙂

  18. 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.

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  20. 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.

  21. 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?

  22. 5 stars
    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.

    1. 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. 5 stars
    I froze my batch and I pull one out a day to have with my afternoon coffee. I just throw it in the oven for a few minutes.

    1. The Gracious Pantry says:


  24. 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!

    1. 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.

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