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

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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.

Ingredients

Old fashioned oats
Buttermilk
All-purpose flour whole wheat
Salt
Baking powder
Baking soda
Brown sugar
An egg
Oil
Vanilla extract
Ground cinnamon
Fresh strawberries

Directions

Making these muffins is easy.

The most important thing is to soak the oats with the buttermilk. Hydrating the oats is critical for maintaining tenderness.

Once you have the wet and dry ingredients ready, fold the berries into the batter carefully so they don’t break apart.

Though it may seem like a good idea to add more strawberries, don’t. Too many berries will cause the muffins to fall apart.

If you don’t have buttermilk… You can use other types of milk. Buttermilk adds a lot of flavor and moisture so there will be a slight difference in texture.

Readers have even tried almond milk and other non-dairy milk and it works!

Strawberry Oatmeal Muffin Batter on marisamoore.com

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

Strawberry muffins with a bowl of whole strawberries

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 of batches in the freezer. I’m still happily enjoying one for a snack or quick breakfast every now and then.

Tips for making healthy muffins

Add nuts or seeds. Adding in a source of healthy fats like walnuts, pecans, pumpkin seeds or flaxseed can add a little health boost to your favorite muffin mix.
Add fruit. Pieces of fruit can add flavor, color, and even a little fiber to the mix. These healthy pear muffins are especially high in fiber and flavor!
Swap the flours. Try whole grain flour or almond flour to add more fiber and/or protein to your muffins. Wheat pastry flour offers a lighter, less dense result compared to regular wheat flour. I’m also a huge fan of oat flour or oats added to muffins. And remember that you can but don’t have to make a 1:1 swap. Start with half to see how you like it.
Cut back on sugar. I’m not a fan of removing sugar altogether. These are muffins after all. Plus, sugar helps with browning. That said, many muffin recipes have way too much sugar and end up tasting like cake. You might try cutting back by 25% to start then test out smaller amounts.
Add fruit puree for some of the oil. Sub in up to half the oil in a recipe with pumpkin or banana puree or unsweetened applesauce.

Can you freeze muffins?

Yes. You can freeze muffins. And I highly recommend it! To freeze muffins:

Allow the muffins to cool completely.
Store in a freezer-safe bag or container that’s tightly sealed.
Freeze in a single layer.

When you’re ready to eat the muffins, allow to thaw overnight in the refrigerator, for a couple of hours on the counter or pop them into the oven or toaster oven for 10-15 minutes for a toasty morning treat. The last method is my preferred way to reheat muffins.