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You are here: Home / Recipes / Strawberry Oatmeal Breakfast Muffins

Strawberry Oatmeal Breakfast Muffins

May 1, 2015 by Marisa Moore

3.5K shares
Strawberry muffins on a brown table

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

Jump to Recipe | Print Recipe

6 strawberry muffins lined up

Post updated: June 15, 2019

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 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.
  • 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.
Strawberry Oatmeal Breakfast Muffins

Can you freeze muffins?

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

  1. Allow the muffins to cool completely.
  2. Store in a freezer-safe bag or container that’s tightly sealed.
  3. 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.

More healthy breakfast muffin recipes

Here are some of my favorites:

Apple Cinnamon Oatmeal Muffins

Healthier Blueberry Blender Muffins

Flourless Gingerbread Muffins

White Cheddar Zucchini Muffins

And now, get the recipe for these Strawberry Oat Muffins below and everything you want to know about strawberries over on the KitchenAid blog!

Follow Me on Pinterest!

Strawberry muffins on a brown table

Note: A previous version of this recipe appeared on the now-closed KitchenAid blog as part of a 2015 partnership. 

Strawberry Oatmeal Breakfast Muffins
Print Recipe
5 from 6 votes

Strawberry Oatmeal Breakfast Muffins

Fresh strawberries, oats, and buttermilk combine in these healthier breakfast muffins that are perfect for breakfast, a snack and even dessert!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: healthy muffins, strawberry muffins
Servings: 12 muffins
Calories: 163kcal
Author: Marisa Moore

Equipment

  • muffin tin

Ingredients

  • 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
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup packed light brown sugar
  • 1 egg beaten
  • ¼ cup avocado or olive oil (or any neutral tasting oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 ½ cup diced fresh strawberries

Instructions

  • Preheat your oven to 400F*. Lightly spray or grease a standard 12-well muffin tin. Set aside.
  • In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
  • 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.
  • Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
  • Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

Notes

  • I recommend skipping the 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.
  • These strawberry oat muffins are best served warm but also freeze and reheat well.
 

Nutrition

Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 172mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 10.6mg | Calcium: 55mg | Iron: 1mg

3.5K shares

Filed Under: Baked Goods, Blog, Breakfast, Food and Nutrition, Recipes

Reader Interactions

Comments

  1. Judy

    May 03, 2016 at 4:58 pm

    These look like my kind of muffin, Marisa! Not too sweet nor too much fat. Love the fruit and oats.

    Reply
    • Marisa

      May 03, 2016 at 5:56 pm

      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
  2. Marlynn | Urban Bliss Life

    June 25, 2019 at 11:39 am

    5 stars
    We’ve got lots of strawberries right now and I can’t wait to make these! Love your tips for making muffins healthier, too.

    Reply
  3. Dannii

    June 25, 2019 at 11:50 am

    5 stars
    we love muffins for breakfast. A great way to get extra fruit in to my daughter too.

    Reply
  4. Beth Pierce

    June 25, 2019 at 12:02 pm

    5 stars
    Such a quick and flavorful breakfast recipe! My whole family loved this; it has quickly become a family favorite!

    Reply
  5. Sophia

    June 25, 2019 at 12:07 pm

    5 stars
    I love muffins in the morning, but they’re normally so full of sugar. This recipe is perfect for a healthier alternative! And the strawberries are so good for spring and summer. Yum!

    Reply
  6. Heidy L. McCallum

    June 25, 2019 at 12:25 pm

    5 stars
    I made these and tey totally came out wonderful. I will be making these more often. The entire family was thrilled!

    Reply
  7. Martha Vranesevic

    March 02, 2020 at 9:33 am

    Can you use frozen strawberries?

    Reply
    • Marisa

      March 02, 2020 at 9:54 am

      Frozen strawberries wouldn’t be my first pick because they tend to add extra water to the mix. But if it’s what you have on hand, thaw the strawberries and drain in a colander before adding to the batter. That should help.

      Reply
  8. Brandi

    October 19, 2020 at 12:58 am

    5 stars
    Made these to have healthier options for my kids for breakfast, and they quickly became their favorite go to snack. Really love these! A new staple for sure

    Reply
    • Marisa

      October 19, 2020 at 8:34 am

      I’m so happy to hear that these work for the entire family! Thanks for the note!

      Reply
  9. Kay

    March 03, 2021 at 12:54 pm

    Can this recipe be made into a loaf instead of muffins? If so, how long should I bake and at what temperature?
    Go Jackets

    Reply
  10. Mel

    May 21, 2021 at 5:33 pm

    5 stars
    Made these with an apple sauce cup instead of an egg (I ran out) and they came out delicious. Going to share with my sister who’s daughter is allergic to eggs. (Also decided to randomly add shredded coconut for a twist lol)

    Reply
    • Marisa

      May 21, 2021 at 5:57 pm

      That coconut add sounds perfect. I’m going to try that next!! Thanks for your note!

      Reply
  11. Heather Smith

    June 10, 2022 at 10:44 am

    Holy moly these are delicious. I made them vegan by subbing a flax egg and they’re perfect! Fantastic recipe!

    Reply
  12. Marliss Desens

    June 22, 2022 at 1:07 pm

    5 stars
    The strawberries at the local farmers’ market are excellent this year, so I pulled out this recipe that I have been wanting to try. These muffins are delicious.

    My notes: I chose to use half white whole wheat flour. I used canola oil. I reduced the salt to 1/4 tsp., since there is sodium in the baking soda. I reduced the brown sugar slightly to 1/3 cup, which is the usual amount I use in my muffins. I halved the vanilla, since I’m trying to conserve my supply. My other change was to add a tablespoon of Bob’s Red Mill milk powder, to increase the calcium. I baked these as six jumbo muffins, since I know that I would eat two anyway, and it is easier to grease a large muffin tin. I baked for 20 minutes. I plan to freeze three of the muffins for quick breakfasts.

    Thank you for another great recipe!

    Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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