Strawberry Oatmeal Breakfast Muffins

Strawberry Oatmeal Breakfast Muffins

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 147kcal
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


  • 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.
  • 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.
  • 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 12 minutes.
  • Remove from the oven. Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
  • These muffins are best served warm but also freeze and reheat well.


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.


Calories: 147kcal