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Strawberries aren’t just for dessert or fruit salads — they’re also delicious in these Healthy Strawberry Oat Muffins made with Greek Yogurt, old-fashioned oats, and fresh berries. Even with less fat and no gluten, this easy breakfast recipe tastes like your favorite bakery muffins!

You can count on the whole family to fall in love with these healthy breakfast muffins. They’ll be begging you to make them again and again, and you’ll love having another quick breakfast option.

If you want more tasty muffin recipes, check out my Blueberry Oatmeal Muffin recipe or these rich Banana Chocolate Chunk Cookie Butter muffins. And to really impress family and friends, throw together these sensational Maple-Glazed Bacon Muffins topped with crisp bacon bits — YUM!!

About those healthy strawberries

When you think of healthy fruits with tons of valuable vitamins and other benefits, you don’t always think of juicy red strawberries. Instead, maybe you imagine a banana packed with potassium or an orange loaded with vitamin C.

But did you know that a handful of strawberries have more potassium than a banana? That’s right! And just one serving of strawberries provides more vitamin C than an orange.

Furthermore, strawberries are exceptionally high in antioxidants and can increase HDL — good cholesterol — and lower your blood pressure. Who knew these sweet little berries had so many health benefits?

Key ingredients & substitutions for Healthy Strawberry Muffins

• Oats| Instead of regular whole wheat pastry flour or white whole wheat flour, we use old-fashioned rolled oats acting as oat flour in this gluten-free recipe.
• Leavening agents| Baking powder and baking soda are needed to help the muffins rise as they bake.
• Sugar| The berries already provide lots of sweetness, making the recipe have no need for excessive added sugar. So, just boost the flavor with brown sugar and top the muffins off with crunchy turbinado sugar, or raw sugar. If preferred, replace the brown sugar in the muffins with maple syrup or coconut sugar.
• Cinnamon| Cinnamon is a warm spice that gives these muffins a cozy flavor.
• Eggs| A couple of eggs help the muffin texture to be nice and fluffy.
• Greek yogurt| Low-fat plain Greek yogurt brings moisture to the healthy muffin recipe. For dairy free, use almond milk yogurt or try adding a mashed banana.
• Oil| You’ll need some canola oil for the batter to make tender muffins. Coconut oil is an excellent substitute.
• Fresh strawberries| Sprinkle in some diced berries for fresh strawberry flavor and reserve some to be placed on top before baking.

Equipment needed

• Muffin tin
• Ice cream scoop
• Food processor
• Mixing bowl
• Cupcake liners

How to make the best strawberry muffins recipe

All you need is a food processor, a large mixing bowl, muffin tins, and liners to make this simple muffin recipe.

STEP 1 | Preheat and prep

First, preheat your oven to 400 degrees and line a 12-cup muffin pan with parchment cupcake liners. DO NOT use regular cupcake liners, as they will stick.

You may use a silicone muffin tin without liners if preferred.

STEP 2 | Combine the dry ingredients

Next, add the oats to the bowl of a food processor along with the baking powder, baking soda, cinnamon, and brown sugar. If you’re using maple syrup as the sweetener, add it to the wet ingredients instead.

Pulse for a few seconds to grind the oats to a smooth texture and mix the ingredients thoroughly.

STEP 3 | Add the wet ingredients

Then, break the eggs into a large bowl and beat lightly with a whisk. Once they are mell-whisked, add the Greek yogurt and oil, mixing until it’s completely blended.

Next, pour the dry ingredients into the bowl and stir gently with a spatula until just incorporated.

STEP 4 | Fold in the berries 

Now, fold in 1 cup of diced strawberries and divide the muffin batter evenly among the cupcake liners. 

STEP 5 | Add the toppings

Next, divide and sprinkle the remaining 1/2 cup of diced strawberries on top of each muffin. Then sprinkle about 1/8 teaspoon of the turbinado sugar on top of each.

STEP 6 | Bake and serve warm!

Finally, bake the muffins for 20-25 minutes or until a wooden pick inserted into the center comes out clean.

Transfer the finished muffins to a wire rack. Then, serve these delicious homemade strawberry muffins after they’ve cooled for just a few minutes.

If you have more fresh berries to use, I have some delicious options for you. Try these Fresh Strawberry Scones and my Strawberry Quick Bread! 

Frequently asked questions

Serving suggestions

Serve these delicious strawberry muffins as a healthy snack or tasty breakfast complete with this flavor-packed Southwestern Frittata Breakfast Casserole or a bowl of yogurt topped with Peanut Butter Banana Granola.

Or make it dessert with a chilly and delicious scoop of ice cream. Try my homemade Strawberry Ice Cream recipe, or compliment the sweet berry flavor with this No-Churn Blueberry Ice Cream.

Behind the recipe: Delicious Fresh Strawberry Muffins

Growing up on the farm, I often whined and complained about doing outdoor chores because I’d much rather be inside reading a book, not getting hot and sweaty in the garden. That is unless the task was picking strawberries!

There’s nothing better than a sweet, sun-ripened strawberry picked fresh and savored before it lands in the bucket. I probably ate half as many warm, juicy strawberries as I picked!

As soon as the strawberry season came along, there would be plenty of strawberry recipes, like homemade strawberry jam for our country breakfast biscuits! 

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