Strawberry Oat Muffins

These strawberry oat muffins are a tasty and nourishing breakfast! They’re made with oats, whole wheat flour, and fresh or frozen strawberries for a sweet, wholesome treat.

These strawberry oat muffins are an excellent option if you’re looking for a healthier alternative to traditional muffins, as the oats add fiber and nutrients. They’re easy to make and can be stored in the refrigerator or freezer for a quick and convenient snack. You can enjoy them as-is or smear them with a little peanut butter for a PB&J-inspired twist!

Recipe Ingredients and Substitutions

• Whole wheat flour– You can use whole wheat pastry flour for lighter, more tender muffins. Or swap in all purpose flour, if desired.
• Strawberries– You can use fresh or frozen strawberries, but the strawberries do need to be diced. If using frozen strawberries, let them thaw slightly then chop into small pieces.
• Sugar– I used coconut sugar but you can substitute with light brown sugar.
• Eggs– The eggs are necessary to help bind the muffins and add moisture.
• Coconut oil- The coconut oil helps create a moist texture. You can substitute with melted butter, if desired.
• Rolled oats- These oats are also called old fashioned oats. They have a chewy, hearty texture.
• Vanilla extract – This helps add sweetness and deeper flavor to the muffins.
• Almond milk– You can substitute with dairy milk, if desired.
• Baking powder and baking soda– This combination is necessary for the muffins to lift and brown properly.

Variations and Substitutions

These muffins can be made with fresh or frozen blueberries or raspberries if desired. You could also add chocolate chips if you wanted to make these more of a dessert-style muffin. If you’re looking for a vegan recipe, try my vegan raspberry muffins. If you need a gluten-free recipe, try my strawberry almond flour muffins.

Benefits of Whole Wheat Flour

These muffins are made with whole wheat flour, which is high in fiber and rich in nutrients. Some studies have shown that whole wheat flour may help to improve blood sugar control, which can be beneficial for people with diabetes or at risk of developing diabetes. Since whole wheat flour is high in fiber, it can help to keep you feeling full and satisfied.

Tips for Perfect Muffins

1. Don’t overmix the batter. Be careful not to overmix the batter, as this can result in tough muffins. Fold the wet ingredients into the dry ingredients just until combined.
2. Fill the muffin cups evenly. To ensure even cooking, fill the muffin cups using a 1/3 cup measuring cup. You should only fill the cups about 3/4 full, as muffins will rise as they bake.
3. If you don’t like the texture of whole wheat flour, try whole wheat pastry flour which is a bit lighter and less dense. Or try white whole wheat flour, which has a more mild flavor.
4. I recommend using parchment paper liners or a silicone muffin pan as these muffins have a tendency to stick to the pan.

How to Make Baking Cups out of Parchment Paper

1. Cut parchment paper into circles that are slightly larger than the cups in your muffin pan. You can use a glass to trace circles on the parchment paper.
2. Place a parchment paper circle into each muffin cup.
3. Press the parchment paper down into the bottom and sides of the muffin cup, making sure it sits in the cup.
4. Repeat with the remaining muffin cups.
5. Fill the parchment paper cups with your muffin batter and bake according to the instructions.

How to Store Muffins

If you plan to eat your oatmeal muffins within a day or two, you can store them on the counter in an airtight container or wrapped in plastic wrap or foil. If you don’t plan to eat the muffins within a couple of days, you can store them in the fridge to help keep them fresh. Place them in an airtight container or wrap them in plastic wrap or foil before storing them in the fridge. These muffins can also be frozen for up to 3 months. To freeze muffins, wrap them tightly in plastic wrap or foil, then place them in a resealable plastic bag or airtight container. To thaw, place the muffins in the fridge overnight or microwave them for a few seconds until they are soft.

Variations and Substitutions

These muffins can be made with fresh or frozen blueberries or raspberries, if desired. You could also add chocolate chips if you wanted to make these more of a dessert-style muffin.

How to Make Strawberry Oat Muffins

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More Strawberry Recipes

• Strawberry Overnight Oats
• Strawberry Breakfast Cookies
• Almond Flour Strawberry Muffins