Healthy Strawberry Muffins

Fresh baked Strawberry muffins stacked on a plate.

Easy Healthy Strawberry Muffins feature wholesome whole wheat flour, oats, Greek yogurt, and fresh, juicy strawberries. With natural sweetness, these moist muffins are a delightful balance of flavor and nutrition.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 176kcal

Equipment

2 mixing bowls
muffin pan
Spatula or cooking spoon
cooling rack

Ingredients

Dry Ingredients

1 ¾ cups whole wheat flour or all-purpose flour, spooned and leveled
⅓ cup old fashioned oats plus 2 tablespoons for sprinkling on top
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt

Wet Ingredients

⅓ cup extra-virgin olive oil
⅓ cup pure maple syrup or honey
2 eggs room temperature
1 cup plain Greek yogurt we prefer full-fat
2 teaspoons pure vanilla extract
½ - 1 teaspoon lemon zest
2 cups ripe strawberries chopped into ½-inch pieces

Topping

1 teaspoon turinado sugar optional for sprinkling on top

Get Recipe Ingredients

Instructions

Prep: Preheat your oven to 400°F (205°C). Line a muffin tin with paper liners or grease each cup lightly with nonstick cooking spray. Then, wash and cut your strawberries.
Dry Ingredients: In a large bowl, combine the whole wheat flour, ⅓ cup rolled oats, baking powder, baking soda, cinnamon, and salt. Mix well to combine.
Wet Ingredients: In a medium bowl, whisk together the olive oil, maple syrup, Greek yogurt, eggs, vanilla extract, and lemon zest until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or mixing spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold the chopped strawberries into the batter.
Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups. They will be pretty full, but that’s fine.
Bake: Place a few cut strawberries on top of the muffins if desired, and sprinkle with the remaining 2 tablespoons of oats and turbinado sugar. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs (but not wet batter).
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

Make Ahead Instructions: Freeze baked muffins for up to 3 months for longer storage. Allow them to thaw overnight in the refrigerator, then bring them to room temperature.
Mix Gently: Mix the batter gently and only until the ingredients are combined. Overmixing can lead to dense muffins.
Special Tools (affiliate links): Mixing bowls, muffin pan, and spatula.
Strawberries: Cut the strawberries into roughly ½-inch pieces. Fresh strawberries are best, but you can also use frozen and thawed berries. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
Mini Muffins: Make the recipe according to the instructions, but adjust the baking time to around 12-15 minutes. Keep an eye on them to prevent overcooking.
Storage: Store leftover muffins in an airtight container at room temperature for a day or two, or refrigerate for about 5 days.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. It does not include the turbinado sugar topping.

Nutrition