Strawberry Oatmeal Breakfast Muffins

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Fresh strawberries, oats and buttermilk combine in these healthy breakfast muffins that are perfect for breakfast, a snack and even dessert!

Fresh Strawberries on

NOTE: I was compensated by KitchenAid® for the post on the KitchenAid Blog but as always all opinions expressed are my own.

It finally feels like spring in Atlanta and for me that means strawberry season. Bursting with flavor and packed with nutrition, strawberries have a lot to offer. Since they are abundant right now, I’m sharing the nutrition benefits of strawberries and my Strawberry Oatmeal Breakfast Muffins recipe on the KitchenAid blog today.

Strawberry Oatmeal Muffin Batter on

With whole oats, fresh strawberries and a secret ingredient to keep them super moist, these healthy breakfast muffins are a satisfying morning treat.

Strawberry Oatmeal Breakfast Muffins

Though the recipe can be adapted for special diets, these muffins are easy to make – no special flours, oils or seeds. They are also freezer-friendly. I made these a few weeks ago, and put a couple batches in the freezer. I’m still happily enjoying one for a snack or quick breakfast every now and then.

Enough with the teaser… Get the recipe below and everything you want to know about strawberries over on the KitchenAid blog today!

Disclosure: I was compensated by KitchenAid® for this post but all opinions expressed are my own.

Strawberry Oatmeal Breakfast Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Fresh strawberries, oats and buttermilk combine in these healthy breakfast muffins that are perfect for breakfast, a snack and even dessert!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 147 kcal
Author: Marisa Moore Nutrition
  • 1 cup uncooked old fashioned oats
  • 1 cup buttermilk
  • 1 cup all purpose flour can sub up to ½ cup whole wheat or almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup packed light brown sugar
  • 1 egg beaten
  • 1/4 cup oil grapeseed, melted coconut, etc.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cup diced fresh strawberries
  1. Using the “bake” setting with convection on, preheat your KitchenAid® 12” Convection Digital Countertop Oven to 400°F*. Lightly spray or grease the muffin tin. Set aside.
  2. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk together flour, salt, baking soda, baking powder, salt and cinnamon.
  3. Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold strawberries into the batter.
  4. Spoon the batter into the prepared muffin tin. Bake 12 minutes.
  5. Remove from the oven. Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
  6. These muffins are best served warm but also freeze and reheat well.
Recipe Notes

I don’t recommend using paper muffin cups in this recipe. Baking directly on the muffin tin produced the best results – keeping the moisture in and creating a nice crust on the outside. * If you are using a standard (non convection) oven, preheat the oven to 400°F and cook 18-20 minutes.

Nutrition Facts
Strawberry Oatmeal Breakfast Muffins
Amount Per Serving
Calories 147
* Percent Daily Values are based on a 2000 calorie diet.

4 Comments on Strawberry Oatmeal Breakfast Muffins

  1. Judy
    May 3, 2016 at 4:58 PM (3 years ago)
    These look like my kind of muffin, Marisa! Not too sweet nor too much fat. Love the fruit and oats. Reply
    • Marisa
      May 3, 2016 at 5:56 PM (3 years ago)
      Thanks, Judy! I rarely bake but I was very pleased with how these turned out. The buttermilk really adds something special to the entire thing! Reply

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