Strawberry Oatmeal Muffins (Healthy Breakfast Muffins)

I think that this recipe for Strawberry Oatmeal Muffins is the best strawberry muffin, and they are the perfect healthy breakfast muffin treat.

I have all the details covered when it comes to making these Strawberry Oat Muffins, storing the leftovers, gluten-free and dairy-free muffin substitutes, and the best way to freeze and reheat muffins – come check it out!

Creating this Recipe for Strawberry Oatmeal Muffins

I always eagerly anticipate the arrival of strawberries at the farmer’s markets and grocery stores this time of year. When I saw the first baskets of them this week I pounced and brought home enough to fill up a whole shelf in my fridge.

There are a thousand ways to eat strawberries, but one of the very best ways to enjoy this springtime berry is in the form of these Whole Grain Strawberry Oatmeal Muffins – I think they are the BEST strawberry muffins.

First up on the menu were a batch of these Whole Grain Strawberry Oatmeal Muffins. I love delicious, healthy breakfast muffins like these because they are so versatile.

What I Love About these Strawberry Oatmeal Muffins

• When baked into a muffin, the strawberries become jammy, and gooey, and perfectly delicious!
• We can eat these strawberry muffins for breakfast, a quick snack, or even add them to the kids’ lunchboxes.
• They freeze well and reheat easily, which means this busy mom can keep healthy, whole grain snacks on hand all the time.
• You can use the muffin base and swap out fruits for a lot of different muffin varieties.

Tools to Make these Strawberry Muffins

You don’t need anything too complicated to prepare this recipe for strawberry muffins. Here is a quick tool checklist to before you get started:

This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.

• Mixing Bowls
• Whisk
• Spatula
• Wooden Spoon
• Standard Sized Muffin Tin
• Muffin Liners

Healthy Strawberry Muffin Ingredients

These Healthy Strawberry Oat Muffins don’t have a lengthy ingredient list! Most of the items you’ll probably already have on hand.

Best of all, with whole grain rolled oats and whole wheat or spelt flour, you can feel really good about feeding these healthy strawberry muffins to your family!

• Rolled Oats
• Spelt Flour or Whole Wheat Flour
• All Purpose Flour
• Salt
• Baking Powder
• Lemon Zest
• Sugar
• Coconut Oil
• Egg
• Milk
• Strawberries

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Fresh Ground Flour for Healthy Muffin Recipes

Have you ever tried grinding your own flour when making healthy breakfast muffins? I definitely recommend giving it a try if you have a little extra time (and the right equipment)!

Freshly ground flour is lighter, more moist, and has a fresh nutty flavor that commercially milled flours lack.

The homemade breads, muffins, and pastries I make with freshly ground flours are always less dense and more flavorful.

Check out my post to learn more about how to grind your own flour and take these healthy strawberry muffins to the next level!

Can I Make these Strawberry Muffins Gluten-Free?

I haven’t personally tested a gluten-free version of these strawberry oat muffins. My recommendation if you would like to experiment with that is to use the following substitution methods:

METHOD #1 :Substitute all of the flour for Cup for Cup Gluten-Free Ancient Grains Flour or Cup for Cup All Purpose Gluten-Free Flour.

METHOD #2: If nuts are not an issue, then my preferred method when it comes to making substitutions to prepare gluten-free muffins is to substitute half the amount of flour with Cup for Cup All Purpose Gluten-Free Flour and the other half with Almond Flour

• When using nut flours: check to make sure they are certified gluten-free to ensure there are no additives that contain gluten, or that the flour is not processed on shared machinery with other gluten containing items.
• Another tip when using nut flours: I prefer to use Blue Diamond Almond Flour because their flour is also certified peanut-free. Many nut flours are processed on shared equipment with peanut containing products, and we have a peanut allergy in our home.

If you don’t want to hassle with trying to make any substitutions for this particular recipe, you can also try this recipe for Gluten-Free Strawberry Muffins (these muffins are mini muffins), however this recipe requires several different flours and a few specialty ingredients to prepare.

Can I Make these Strawberry Oat Muffins Dairy-Free?

Yes! This recipe already uses coconut oil instead of butter, so all you would need to do is substitute your favorite non-dairy milk alternative.

I prefer oat milk for its mild flavor, but you could also use soy milk, almond milk, rice milk, etc. Just make sure you use a milk alternative that doesn’t have added sugar or flavoring for best results.

Can I Use a Different Fruit in this Healthy Breakfast Muffin Recipe?

Yes! You can definitely use a different fruit when making these healthy strawberry muffins. Just make sure you use the same amount of fruit. Some suggestions are:

• blueberries
• cranberries
• raspberries
• blackberries
• peaches
• plums
• apricots

When using fruits with skins, such as peaches and plums, I definitely recommend peeling the fruit first, then cutting them into bite sized pieces.

How to Make Strawberry Oatmeal Muffins

This recipe for Strawberry Oatmeal Muffins follows the standard muffin making procedure. To make these muffins, you’ll use the following steps:

1. First, make sure you preheat your oven to 400 degrees F and grease your muffin tin (or line them with cupcake liners). For this recipe you will use a standard sized tin.
2. Next, combine all of the dry ingredients together in a medium sized bowl. Whisk well.
3. Then, in another bowl, beat together all of the wet ingredients.
4. Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients with a wooden spoon, being careful not to over mix.
5. Scrape the sides down with a spatula as needed.
6. Gently fold in the strawberries.
7. If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
8. Spoon the batter into the muffin tins, filling them about 2/3 full.
9. Bake approximately 20 minutes or until golden and the tops spring back when lightly touched.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making these Strawberry Oatmeal Muffins

• Having a hard time filling your muffin tins with the batter for these strawberry oatmeal muffins? Check out my Trick for Filling Muffin Tins – this method makes it an effortless process!
• If you want to make a few extra muffins you can definitely double (or even triple) this strawberry oatmeal muffin recipe. The bake time will remain the same.
• Muffin batters are best mixed by hand with a wooden spoon and should be slightly lumpy.
• If you have empty cups, fill them halfway with water to help the keep the heat evenly distributed.
• If you are baking more than 1 dozen muffins at a time, space between the muffin pans will allow the heat to circulate in the oven and produce more evenly browned muffins.
• You’ll love how the strawberries become jammy once baked. Try serving these Strawberry Muffins topped with peanut (or almond) butter for an amazing peanut butter and jelly inspired treat!

How to Store These Muffins

These Strawberry Oatmeal Muffins will last for 2-4 days when stored properly. Here are my muffin storage tips:

STEP ONE: Transfer the baked muffins to a wire rack and allow them to cool completely. If you store warm muffins, you’ll end up with a lot of excess moisture on your muffins due to condensation (and this causes them to go soggy AND mold).

STEP TWO: Place a sheet of paper towels on the bottom of a large, lidded storage container. You can also use gallon sized ziptop bags with a sheet of paper towel inside.

The paper towels will help absorb any excess moisture that is released from the muffins and help prevent them from becoming soggy.

STEP THREE: Transfer the muffins to the paper towel lined container or bag.

STEP FOUR: Lay another paper towel on top of the muffins.

Depending on how deep your container is, you may be able to fit more than one layer of muffins. In this case, repeat the process – always end with a paper towel on top of the last layer of muffins. A bag will likely fit only one layer.

STEP FIVE: Place the lid on the container (or zip the bag) and store at room temperature.

I don’t recommend refrigerating these Strawberry Oatmeal Muffins – but you can freeze them if you want them to last longer. Keep reading!

How to Freeze these Healthy Strawberry Muffins

Every time I bake these Strawberry Oatmeal Muffins for breakfast, I always make an extra batch for the freezer. Luckily, freezing muffins for later is so EASY! The instructions for freezing muffins really easy! Head over to this post: How to Freeze Muffins (+15 Easy Muffin Recipes to Try!). But, here’s a quick overview (more details in the post!):

1. Cook the strawberry muffins according to recipe directions.
2. Cool the Muffins
3. Place the cooled muffins on a parchment paper lined baking sheet.
4. Place the baking sheet into the freezer. Allow the muffins to freeze until solid.
5. When frozen, transfer to a gallon freezer bag or other storage container.

To reheat the muffins, I like to take them out and thaw on a tray at room temperature. You can either eat them at room temperature once thawed, or warm them.

Warming them in the microwave works well when you do one at a time for just a few seconds. If you want to warm a whole batch you can pop them on a baking tray and transfer them to the oven for a couple of minutes.

More Healthy Breakfast Muffin Recipes to Try

Looking for more muffin recipes to try? Here are a few of my favorite healthy breakfast muffin recipes to make:

Zucchini Apple Spice Muffins are perfect for summer gardening season. You can use up the loads of summer zucchini that are laying around in your garden, the grocery store, or at the farmer’s marker, while savoring the fall spice flavors and a hint of apple.

During the fall, I love to prepare these Orange Spice Pumpkin Muffins. The smell of the fall spices make it feel so cozy on a cold day.

For another fall muffin idea, try these Apple Cranberry Oatmeal Muffins.

This Whole Wheat Blueberry Muffin recipe makes just the right amount to feed two people. Perfect for those moments when you just want a single muffin!

Have extra ripe bananas on hand? These Triple Chocolate Banana Muffins are great! And, they use whole wheat flour making them just a bit healthier.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Whole Grain Strawberry Oatmeal Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling Time: 5 minutes

Total Time: 40 minutes

One of the very best ways to enjoy this strawberries this spring is in the form of these Whole Grain Strawberry Oatmeal Muffins. When baked into a muffin, the strawberries become jammy, and gooey, and perfectly delicious!

Print

Ingredients

• 1/2 cup rolled oats
• 1 cup whole grain spelt flour or whole wheat flour
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon lemon zest
• 1/2 cup sugar
• 3 tablespoons coconut oil
• 1 egg
• 1 cup milk
• 1 cup sliced fresh strawberries

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Grease a standard 12 cup muffin tin.
3. In a medium bowl, whisk together all of the dry ingredients.
4. In a separate bowl, beat together all of the wet ingredients.
5. Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients quickly, being careful not to over mix.
6. Gently fold in the strawberries.
7. If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
8. Spoon the batter into the muffin tins, filling them about 2/3 full.
9. Bake approximately 20 minutes or until golden and the tops spring back when lightly touched.
10. Remove from oven and cool for 5 minutes before removing from pan. Cool completely on a wire rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mixing Bowls
• 
  Measuring Spoons
• 
  Measuring Cups
• 
  Coconut Oil
• 
  Whisk
• 
  Microplane Zester

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 228mgCarbohydrates: 27gFiber: 2gSugar: 9gProtein: 4g

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

This recipe and muffin photography was originally created by former contributor Allison of Some the Wiser and was originally published on Good Life Eats on April 18, 2014. The content has been edited to include additional information.