Low Sodium Strawberry Muffins

These muffins use whole wheat flour, oats, and fresh strawberries to create a wholesome, bakery‑style texture. We remove the baking soda and salt and use low sodium baking powder to keep them fluffy while supporting a kidney‑friendly and DASH diet-friendly lifestyle. Maple syrup adds natural sweetness, and lemon zest brightens the flavor without adding sodium.

Ingredients Needed

• 1 ¼ cups whole wheat flour: adds hearty structure.
• ½ cup rolled oats: boosts fibre and texture.
• 1 ½ teaspoons low sodium baking powder: replaces baking soda and salt.
• 1 cup milk: choose low sodium nondairy or dairy.
• ⅓ cup maple syrup or honey: natural sweetness.
• ¼ cup unsalted butter (melted): or avocado/coconut oil.
• 2 large eggs: lightly beaten.
• 1 teaspoon vanilla extract: adds flavor.
• 1 cup diced strawberries: fresh, stems removed.
• 1 tablespoon lemon zest: optional but brightens flavor.

How To Make Low Sodium Strawberry Muffins

Preheat the Oven:
Set oven to 375°F. Grease or line a 12‑cup muffin tin.

Combine Dry Ingredients:
In a medium bowl, mix the flour, oats, and low sodium baking powder.

Mix Wet Ingredients:
In another bowl, stir together milk, maple syrup, melted unsalted butter (or oil), eggs, and vanilla.

Add Strawberries:
Fold diced strawberries and lemon zest into the wet ingredients.

Combine Mixtures:
Add wet ingredients to dry and stir gently until just combined. Do not overmix.

Fill Muffin Tin:
Spoon batter evenly into the muffin cups, about ¼ cup each.

Bake:
Bake for 16–18 minutes, or until a toothpick comes out clean.

Cool and Serve:
Cool muffins in the pan for 1–2 minutes, then transfer to a wire rack.

Recipe Tips

• Use fresh strawberries so muffins stay moist.
• Stir gently to avoid mashed berries and dense muffins.
• Lemon zest adds bright flavor without sodium.
• Use unsalted butter or oil to keep sodium low.
• For extra texture, sprinkle oats on top before baking.

How to Store & Reheat

• Room Temperature: Store 2 days in a sealed container.
• Fridge: Keep up to 5 days; warm briefly before serving.
• Freezer: Freeze up to 3 months. Thaw overnight or microwave gently.

Nutrition Facts (approx. per muffin)

• Calories: 153
• Sodium: 20–30 mg
• Protein: 3 g
• Fat: 5 g
• Carbs: 24 g
• Fibre: 2 g
• Sugar: 11 g

FAQs

Are strawberry muffins high in sodium?
Traditional recipes often include baking soda and salt. These use no added salt and low sodium baking powder.

Can I use frozen strawberries?
Yes—thaw and pat dry to avoid excess moisture.

Can I make these muffins dairy‑free?
Absolutely—use low sodium almond, oat, or coconut milk and dairy‑free butter or oil.

Can I use white flour instead of whole wheat?
Yes, though the texture will be lighter.

How do I keep strawberries from sinking?
Dice them small and fold them gently into the batter.

Try More Recipes:

• Low Sodium Carrot Muffins
• Low Sodium Banana Oatmeal Muffins
• Low Sodium Banana Nut Muffins

Low Sodium Strawberry Muffins

Recipe by Emma

Low Sodium Strawberry Muffins

Course: BreakfastCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

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Servings

12

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

153

kcal

Total time

28

minutes

Ingredients

• 1 ¼ cups whole wheat flour
  

• ½ cup rolled oats
  

• 1 ½ tsp low sodium baking powder
  

• 1 cup milk
  

• ⅓ cup maple syrup or honey
  

• ¼ cup melted unsalted butter or oil
  

• 2 eggs
  

• 1 tsp vanilla
  

• 1 cup diced strawberries
  

• 1 tbsp lemon zestoptional)
  

Directions

• Preheat oven to 375°F. Prepare muffin tin.
  
• Mix flour, oats, and baking powder.
  
• Mix milk, maple syrup, butter/oil, eggs, and vanilla.
  
• Fold in strawberries and zest.
  
• Combine wet and dry ingredients gently.
  
• Fill muffin cups and bake 16–18 minutes.
  
• Cool before serving.