These healthy strawberry muffins are a simple and delicious muffin recipe, great for breakfast and snacks. Made with fresh strawberries, hearty oats and sweetened with maple syrup. Perfect for spring and summer baking!
Looking for more strawberry recipes? Definitely try strawberry bundt cake, strawberry baked oatmeal, and strawberry chia jam!
One thing I will gladly bake over and over again? Muffins. You can make them so many ways and they’re both comforting and satisfying.
This healthy strawberry muffin recipe is adapted from my reader favorite Blueberry Oatmeal Muffins. So if you’ve made those, I know you’re going to love these too. We’re basically just swapping out the blueberries for jammy, diced strawberries – I couldn’t love these more.
Why You’ll Love This Recipe
- Made with simple pantry staples and wholesome ingredients.
- The oats add a hearty texture that makes these muffins extra satisfying.
- A great way to use up fresh strawberries when they’re in season.
- A great part of breakfast or a fun lunchbox treat, and kid-friendly!
Recipe Main Ingredients
Fresh strawberry muffins require nothing more than a few pantry ingredients and juicy strawberries. You will find many of these ingredients in my healthy baking pantry!
Here are the main ingredients:
- white whole wheat flour – Or use a blend of half all-purpose flour and half whole wheat flour to replicate the texture.
- quick oats – quick or instant oats are whole rolled oats that have been chopped into smaller pieces. If in a pinch, pulse a handful of old-fashioned rolled oats in a blender or food processor a few times until smaller in size. But don’t process too much.
- pure maple syrup – maple syrup adds a wonderful robust sweetness. Honey can also be used in its place.
- light olive oil – go for a mild olive oil (not the fruitier evoo) or opt for avocado oil or melted and cooled coconut oil.
- non-dairy milk – any non-dairy (almond, cashew, coconut, soy) or dairy milk can be used, whichever you have on hand.
- eggs – to bind and add structure.
- strawberries – dice the strawberries into bite-size pieces for even distribution. I have only tested this recipe with fresh strawberries. That being said, I suppose frozen strawberries would work – thaw, dice and pat dry before mixing.
Note: One cup diced strawberries is approximately half a pint (8 oz).
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This recipe for strawberry muffins follows your standard muffin making procedure. Here’s how to do it:
STEP 1: Preheat oven to 425ºF and line 12 muffin cups with liners.
STEP 2: In a medium bowl, mix together whole wheat pastry flour, quick oats, baking powder, baking soda and salt.
STEP 3: In a large bowl, whisk together maple syrup, oil, non-dairy milk, eggs and vanilla extract until smooth and emulsified. Image 1.
STEP 4: Add about half of the flour mixture to bowl of wet ingredients. Fold with a spatula a few times, then gently fold in strawberries and remaining dry ingredients. Image 2.
STEP 5: Distribute the muffin batter into the lined muffin cups (I like to use a medium cookie scoop/ice cream scoop), filling almost to the top. Bake for 5 minutes at 425ºF. Then drop the temperature to 350ºF and bake for an additional 12-16-ish minutes. Image 3 & 4.
TIP: Muffins are done when a toothpick inserted into the center comes out clean, the center springs back to the touch and the tops are puffed and golden brown.
Allow muffins to cool in the muffin tin for 5 minutes before removing. Place on wire rack to cool completely.
Recipe Tips:
- Hull the strawberries, if necessary. If you have farm fresh strawberries or they are pink and vibrantly red throughout, no need to hull. If they are a little less sweet and pale in the center, remove the hull before dicing.
- Bring cold ingredients to room temperature. The muffin batter will come together much more smoothly and prevent you from over mixing the batter.
- Do not overmix. This will result in tough, dense muffins. Fold just until no more pockets of flour remain.
- Keep extra oats on hand for sprinkling on top. Adds a lovely, visual appeal.
Serving Suggestions
These strawberry muffins are wonderful fresh out of the oven, but get even better as time goes on as the flavors have a chance to marry together. I love to enjoy them as:
- Snack: Whether mid-morning or afternoon, these make a great little treat to munch on between meals. Pack them up in your kids lunch box or let them enjoy as an after-school snack.
- After Dinner Treat: Sweet, jammy and cozy all in one – this makes a great dessert that is not too heavy when the late-night cravings kick in.
Want my Top 5 Muffin Recipes?
Flavor Enhancements
While I adore these strawberry muffins as is – light, fluffy and full of fresh strawberries – you can add a few flavor enhancements to jazz it up. Try:
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons raw turbinado sugar – for sprinkling on top for an added crunch factor!
Storing Instructions
Strawberry muffins will keep, covered, at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze: For longer storage, transfer muffins to a zip-top plastic freezer bag, seal tight and lay flat in your freezer. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. Or, pop one in the microwave for 20-30 seconds, or until warmed through.
Healthy Strawberry Muffins
Ingredients
Dry Ingredients
- 1 ¼ cups whole wheat pastry flour, see notes
- ¾ cup quick oats, plus more for topping
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup pure maple syrup
- ⅓ cup light olive oil, or avocado, melted/cooled coconut oil
- ¼ cup non-dairy milk, such as cashew, oat, soy, etc.
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup diced strawberries
Instructions
- Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
- Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
- Mix wet ingredients: In large bowl, whisk together wet ingredients (except strawberries) until combined.
- Combine: Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in strawberries and remaining dry ingredients.
- Bake: Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins for wet batter at 15 minutes with inserted toothpick.
- Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
Recipe Notes:
Nutrition Information
If you make this healthy Strawberry Muffin recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
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Recipe FAQs
Can I use frozen strawberries?
I think this recipe works best with fresh strawberries, as thawed ones can release too much moisture and end up with a wet muffin.
Can I make these muffins without oil?
I believe you can replace the oil with an equal amount of yogurt and achieve similar results. You can also use strawberry yogurt to amp up that strawberry flavor.
What are the best oats for muffins?
I love the texture of quick oats or instant oats because they blend better. Old-fashioned oats will create a chewier muffin, or simply give them a quick pulse in the food processor.
How do you keep muffins from sticking to the liners?
Muffins with fresh fruit are trickier because the moisture from the fruit sticks to the liners. For extra insurance, you can spray your parchment paper liners with nonstick cooking spray.
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