Categories to Explore

Low Sugar Strawberry Muffins

   Low Sugar Strawberry Muffins  This guest post for Low Sugar Strawberry Muffins was written by Emily Burson, RD, Founder and President of School Nutrition Plus

Hey everyone! It’s so nice to be here on the Milk & Honey Nutrition blog. Like Mary Ellen, I’m a registered dietitian who’s passionate about feeding kids healthy meals every day. I’m so passionate about it in fact, that I’ve made the mission my career. In 2009, I partnered with a professionally trained chef, Brandon Neumen, to launch our school catering company School Nutrition Plus. We’ve grown year-over-year and now serve more than 20,000 made-from-scratch meals to students every day participating in the National School Breakfast, Lunch, Snack, and Supper Programs. 

While school lunch seems to get the most buzz in the media, eating a balanced breakfast is just as important. It’s the best way to start your day – whether you’re on summer break or school is back in session. Studies have shown that eating breakfast during the school year improves test scores and overall achievement, and it decreases tardiness and absences from school. 

Our recipe for Strawberry Muffins is a great example of how making recipes from scratch can boast more fiber and less added sugar. The store-bought, packaged versions of muffins often found in schools can easily offer three or four times the amount of sugar recommended for children and teens. Our Strawberry Muffin recipe provides a tastier and healthier alternative as the fruit adds natural sweetness. This recipe is particularly special to us because it’s one of the first scratch-baked items we put on our menu. We hope you love these muffins as much as our team enjoys making them!

If you like this recipe, you can check out more in our recently released cookbook, A Chef Walks Into a Cafeteria…. We wrote the book to celebrate our nearly 10 years in business and to inspire families to cook the same kid-approved, family-friendly recipes that we serve in school cafeterias.

And click here to enter to win your very own copy of A Chef Walks Into a Cafeteria…


low sugar strawberry muffins on cooling rack
Print Recipe Pin Recipe

Rate this recipe!

5 from 6 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 12 muffins
Carbohydrates: 33g


  • 1 large egg yolk
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted
  • 1 cup white whole-wheat flour or whole grain Gluten free blend if needed
  • 1 cup all-purpose flour or whole grain Gluten free blend if needed
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups diced fresh strawberries


  • Preheat your oven to 425°F.
  • Combine egg yolk, egg, buttermilk, honey, brown sugar, vanilla, and melted butter in a large bowl; stir until smooth.
  • Combine flours, baking powder, and salt in a large bowl.
  • Stir strawberries into flour mixture until just combined.
  • Add liquid mixture to flour mixture; stir until just moist.
  • Place liners in muffin tins or coat with cooking spray.
  • Scoop the batter into prepared muffin tins.
  • Bake at 425°F for 15 minutes. Remove from the oven and cool. Enjoy!


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 1muffin | Calories: 182kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Fiber: 2g | Sugar: 17g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

Emily Burson, RD, Founder & President of School Nutrition Plus has been pushing the envelope of school dining since 2009. After managing school kitchens where the definition of cooking meant opening a box of frozen food and putting it in the oven, Emily’s relentless desire to serve kids real food and teach them where it comes from drove her to start SNP. You can follow Emily on Instagram & Twitter: @emilybursonrd.

Check out these other great recipes!

Veggie and Egg Caprese Breakfast Sandwiches

Veggie and Egg Caprese Breakfast Sandwiches

Heart Healthy Blueberry Apple Salad

Heart Healthy Blueberry Apple Salad

Smoked black pepper and caesar salad

Smoked Black Pepper and Salmon Caesar Salad

Caramelized onion and pistachio veggie burgers

Caramelized Onion and Pistachio Veggie Burgers

5-minute guacamole for one

5-minute guacamole for one

grain free coconut pecan chocolate chip cookie bar with white background

Grain Free Coconut Pecan Chocolate Chip Cookie Bars

Blackened Shrimp and Veggie Taco Salad in a bowl

Blackened Shrimp and Veggie Taco Salad

Gluten Free Christmas Cracker Candy with bowls of candy

Gluten Free Christmas Cracker Candy

Peppermint Pick Me Up Mocktail with fun straw

Peppermint Pick Me Up Mocktail

Super Simple Lamb Lollipops

Super Simple Lamb Lollipops

More to explore...

low carb mexican cauliflower rice in stainless steel pan

Low Carb Mexican Cauliflower Rice

This recipe for Low Carb Mexican Cauliflower Rice is a perfect flavorful side dish and a great way to get in your veggies any day of the week.

slow cooker lentil soup with red pepper flakes and parsley

Slow Cooker Lentil Vegetable Soup

Slow cooker lentil soup make delicious and nutritionally dense. Loaded with fiber and protein, it provides a blood sugar friendly and satisfying meal!

One Response

  1. 5 stars
    These muffins came out beautifully. I used 2 cups of all purpose flour otherwise I followed the recipe exactly. Tasty little muffins.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Balance blood sugars optin

Get a Free Guide on Balancing Blood Sugar with Fat, Fiber & Protein

*By entering your email, you also agree to receive our newsletter. Unsubscribe at any time.

This site uses cookies to help improve your user experience. You acknowledge your acceptance by clicking Accept. Read our Privacy Policy here.