Strawberry Oat Muffins
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. No mixer required!
Updated by Kathryne Taylor on August 30, 2024
I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top.
I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats.
Greek yogurt rounds them out with a light sour cream-like tang. What more could you want in a muffin?!
Watch How to Make Strawberry Muffins
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes. Sprinkle a couple of tablespoons of oats over the muffins before baking, too, if you’d like to add some polka dot-like visual interest (no sprinkles required).
Strawberry Muffin Tips
- If you get lucky and your strawberries are pink and flavorful through the center, no need to hull them. If their insides are white and flavorless, remove that part with a paring knife before dicing.
- Use Greek yogurt, not regular yogurt—it produces a higher rise and more domed top. Any fat percentage will work.
- Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.
As always, please let me know how you like this recipe in the comments! I hope they become your favorite summertime muffins.
Strawberry Oat Muffins
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup extra-virgin olive oil
- ⅓ cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- 2 cups hulled and diced ripe strawberries (from 1 pound of strawberries, you may not need them all)
- 1 teaspoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
- In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
- Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Notes
Storage suggestions: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*Greek yogurt note: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients.
Make it dairy free: See vegan buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made these muffins today! I used vegan coconut yogurt and all-purpose unbleached flour since we ran out of whole wheat. They turned out great and they taste amazing. Thanks Kate!
You’re welcome Ivy!
These actually came out great for me. I see that some people commented that they are bland. They’re not very sweet and that’s actually what I loved about them. Makes a great breakfast muffin- and you can add some jam for extra sweetness. I did tweak the recipe by adding chcocolate chips and I baked for 23 minutes to avoid the sogginess. Texture was great. Definitely a hit with the adults and toddler!
I’m happy you loved how the flavor turned out for you! Thanks for your review, HN.
You mention eggs in the instructions, but there are no eggs listed in the ingredients…
Hi Lesley! The eggs are listed right below the maple syrup.
Can you substitute regular white flour for the white whole wheat flour? we picked a tonne of fresh strawberries , so have been making jam, scones, jelly etc, and these muffins look amazing!
I haven’t tried it, but it could work!
Delicious! I made these with coconut sugar, canola oil, and coconut milk to suit my dietary needs. I love how these are not as sweet as most muffin recipies out there, and are more filling as well. Thank you for this breakfast treat.
You’re welcome, Janelle! Thank you for your review.
My muffin was soggy from using frozen berries….. any suggestions. Fresh isn’t available
Thanks
Hi Roxy, did you let the strawberries thaw and then drain the excess juice?
OMG!!! I must it read the recipe wrong….. I did not thaw…. will try again!!!
Thanks
I just made these! I didn’t have Greek yogurt so i used these 2 small overly ripe bananas and whew i love it!
Thank you for sharing, Jada!
Love ❤️ these strawberry oat muffins.
I used gluten free flour and received rave reviews!!
Thank you
You’re welcome, Laura!
Hi! Could I add white chocolate chips to the recipe as it is? Suggestion on the amount? Or bad idea?
I tried this recipe with a couple of changes. I didn’t have greek yogurt so I used sour cream. I substituted honey for the maple syrup. Also, I like to bake without fat so I used mashed banana instead and you could definitely use applesauce as well. They turned out yummy.
I loved the superhero muffins and was looking for another muffin for my kids’ lunch. However, it looks like the nutrition information is no longer available for recipes. I tried a few different recipes and different web browsers, but that section is empty. Will the nutrition info be coming back>
Hi Mary! It’s still there. Did you change any settings in your browser? You need to make sure you allow cookies. Sometimes it does take a little longer to load. Let me know if you are still having issues!
I loved this, changed up a few things though! Didn’t have maple syrup so used a combination of honey and golden syrup. I also added some chia seeds and a little bit of cocoa powder. Delicious
I ended up with 22.5 muffins using a #20 scoop. They cooked up beautifully after 20 minutes with a shelf change and rotation after 10 minutes. They aren’t super sweet, and make a great quick breakfast. I love that I can use this with older strawberries that aren’t pretty enough for eating straight.
My 18 month old approves and is currently eating her second one. She asked for more after eating her first one.
Thanks for sharing, Sara! I know others will find this helpful.
The olive oil gave a very strong taste. Is it supposed to? Is there a substitute I can use instead or can I use less? What is the purpose of the EVOO?
I’m sorry you didn’t love it. You could try coconut oil next time.
Delicious! Great recipe! I used honey instead of maple syrup (because I didn’t have any) and they were so very good. So light and fluffy for whole wheat! Tried it again and substituted 1/4 cup almond flour for 1/4 cup of whole wheat and that was great as well! Also used peaches instead of strawberries this time! Yum
Thank you for sharing, Peggy!
Kate! I made these with 1/2 cup Splenda brown sugar blend, and they. Are. So. Good. I followed the rest of the recipe to a T, and they are some of the best muffins I’ve ever had. My whole family agrees (including my mother, who is a whole grain/whole wheat/oat skeptic.) These are going to become a standard! (I saw some people complaining about the texture and I suspect they didn’t mix it right…) The Greek yogurt is perfect. I’d give it 7 stars if I could!
Hello! I’d love to make this for my child’s class Valentine’s day party.
Any suggestions for what temperature and how long to bake if I do in mini muffin pan?
Thank you in advance!!!
Hi Kana! Typically reduce time by half, keeping cooking temperature the same. Increase time as needed.
Just made these with my 7 year old son. The texture and moistness is superb! I did 3/4 C oat flour and 1 C whole wheat flour. I thought the taste was slightly bland and may try using butter as the fat next time and up the salt by 1/4 tsp or so. We used avocado oil as that’s what I had available and just had plain full fat yogurt instead of the Greek kind so that may have contributed. I used 1/2 C sugar as we didn’t have much maple syrup left and I prefer muffins a little sweeter. We used raspberries which were yummy!
I’m sorry you didn’t quite love these as is. Thank you for your feedback!
I made this using frozen mixed berries and another batch using ripe chopped bananas. This is an excellent recipe. Thank you so much.
Hi! I’ve been making your banana bread and muffins recipe for a good 3 years and just tried your strawberry muffins today, they are so delicious! Being type one diabetic, I really appreciate the Nutritional Guide you have on each of your recipes and the whole wheat flour!! I will be making more of your recipes for sure :)
Absolutely delicious!! I used 250 gr of plain yogurt that I drained with a fine sieve.
Absolutely delicious! So light and fluffy. I only had regular flour and nonfat Greek yogurt. Still turned out great. I live in high altitude (5260 feet) made no adjustments to the recipe. A winner!
Thank you for sharing, Laura!
Is there something I can substitute for greek yogurt and what’s the ratio for the sub? Under this stay at home order I unfortunately don’t have any greek yogurt. Any suggestions appreciated! Thanks!
Hi Emily! You can use milk, turned into buttermilk. You’ll find details in the recipe notes under the “vegan” section. (Any milk will do.) Hope that helps!
Delicious . My family loved them. I improvised slightly (white all purpose flour, raw honey instead of maple syrup and Greek vanilla yogurt). Thank you so much.
You’re welcome, Drea! Thank you for your review.
I was wondering how much I should use if I substitute kefir for the Greek yogurt? I saw you recommended 2/3 c of vegan buttermilk, but kefir has a thicker consistency than milk, but not as thick as Greek yogurt? Sorry! I hate making substitutions when following someone’s recipe for the first time, but given the current circumstances, I can’t run to the store. Thanks!
Hi there! Always happy to help. I’d use 3/4 cup kefir, I think—add another splash if it seems thicker than the consistency shown in the photos. Hope your muffins turn out great.
Made these last night for some friends, and they turned out really good. The non stick pan added the nice crunch to the base of the muffin. All enjoyed, will be making again.
Hi Kate,
I love the strong flavor of strawberry. I was wondering if I can use Strawberry flavored greek yogurt instead of plain one? If yes, then should I still use vanilla extract? And how much maple syrup should I add?
Hi Mona! I’m sorry you didn’t find this one perfect. I suppose you could try it, but I’m not sure about changing the other ratios. I find those to be too sweet, so cutting the vanilla could make sense. The syrup is key to sweetness and moisture so cutting it may not provide the best turnout.
Kate!!
I have made these muffins twice and each time I have batter left over for a half dozen mini muffins. Definitely dont mix batter too long – can make muffins a little tough. However, didnt stop me from eating nearly all of them. Second time, I learned and gave some to my neighbor before I started munching. Am thinking of blueberries soon. Thank you!!!
This is a fantastic recipe! The muffins aren’t not too sweet (I find most recipes too sweet!) and have a wonderful texture and flavour. I used quick oats in place of old-fashioned and I left the sugar sprinkle off. Still amazing. I was skeptical about the olive oil, but I was delightfully surprised. Very easy to make too. Went over very well with the family. Will definitely make these again!
I want to bake these today and have couple questions:
Can I use almond flour in place of the white whole wheat/whole wheat? If so, do I need to change the measurement at all?
Also, if I fold in frozen strawberries without defrosting, do you think that will help prevent the sogginess? I’ve always done this with frozen blueberries in muffins but I just want to be sure.
Ps. I would have considered myself a “non-baker” prior to this and I’ve made so many of your recipes now. They are great and many have become staples in our home!
Hi Sara! I wouldn’t recommend almond flour and fresh strawberries really work best. The frozen might provide too much liquid to start.
can i use frozen strawbs?
Hi Kendra! Fresh strawberries do work best here. The frozen strawberries might be too watery to start.
Hi there!
Could I substitute applesauce or cottage cheese for the greek yogurt?
Hi Jessica, I would suggest looking at the vegan alternatives. If you don’t have greek yogurt. I don’ believe either of those substitutes would work the same. Sorry!
Hi! Just to update – I used the same amount of cottage cheese as yogurt, since I did not have yogurt. I used an immersion blender to blend it up and make it creamy. It was pretty delicious! I will try with greek yogurt next time, but the cottage cheese definitely did the trick! These were great! I will definitely make again.
I’ve made these twice now and love them! I used frozen raspberries and added a fresh banana as well – great combo.
I just made these muffins this morning, and the family is loving them! I did use plain whole milk regular yogurt because that’s what I keep on hand, and they still turned out great. Thanks!
Wonderful, Pamela! Thank you for your review.
I just made these with my daughter. We picked fresh strawberries today so we thought this healthy take on a strawberry muffin was absolutely perfect! So excited to taste them! Thanks for So many great, healthy recipes!
I loved these muffins! I replaced the olive oil with coconut oil and added some blackberries in with the strawberries. In addition to the oats, I added some chia, hemp hearts, and flax. They turned out so well! I can’t wait to make them again! Delicious recipe, thank you!
Do you think rhubarb would work in place of strawberries? or maybe along side?
Hi Melissa, I haven’t tried it so I can’t say for sure. Possibly!
how about adding rhubarb? Thanks Deb
Hi Deb! I don’t know if that would work here. This one took me some time to get just right. But, if you do, I would be interested!
Could this recipe be made as a loaf?
Hi! I haven’t tired it, but I believe others have so I suggest seeing what has worked for others.
Just made this – another excellent ‘Cookie and Kate’ recipe; thank you! My husband just wolfed down 2 in a row – which is saying something, because he usually turns his nose up at sugar-free cakes . . I did make a couple of changes, which worked quite well – I subbed out 1/2 teaspoon of vanilla extract for a 1/4 teaspoon of almond extract; I also used Sally’s (of Sally’s Baking Addiction) ‘sky-high method’ where she puts the muffins in for 5 minutes at the beginning at a really high heat then turns down the heat for the rest of the baking time – I think it’s quite a good way of adding lots of lightness in a wholemeal recipe. Thanks so much again!
Used fresh picked strawberries from my annual Canada Day outing – delicious!!
Super good! Very moist and not too sweet!
Wow, so good!! We had an abundance of fresh, local strawberries last week and I trusted the recipe was delicious so I doubled the recipe; I was so glad I did!
This week, I made some with strawberries and some with raspberries and they were so good!!!
Ps. I used flax eggs and plain coconut yogurt.
I’ve made these 3 times in the same number of weeks. They are fantastic!
Found 2 cups of strawberries was a bit much and cut back a bit (about 1/3 cup). Cutting the fruit into smaller pieces might have helped. The strawberries also add a lot of bulk, these made 14-16 large muffins.
Substituted blueberries once (2c half frozen), still good, but strawberries are the best.
Delicious! My whole family enjoyed them, even my picky toddler :).
Great recipe, Kate! Had a little trouble extracting them from muffin tray – fresh berries are MOIST! – but they taste splendid. Because I LOVE cinnamon, I added a pinch atop each muffin before sliding them in to bake, and it was a tasty success. A FAB way to end the strawberry season!
Wow!! I just made these and they are the most delish muffins I’ve ever made!!
I added the zest of one lemon which I thought added a little something extra.
I will make these again and again with other fruit fillings!
I had some extra strawberries and just made these last night. They are SO delicious! I made the vegan version and I will be making them again and again :) Thanks Kate!
Hi. This recipe looks great. I am planning to bake for my 1 year old but eggless and no maple syrup.
How much flax eggs is equivalent to 2 eggs for thsi recipe?
Also, substitute for maple syrup to keep the sweetness.
Hi Sheena! Here is my flax egg recipes. For the maple syrup, you can try to leave it out or add apple sauce. Although, I haven’t tried it myself so I’m not sure it will work. Let me know what you try!
I absolutely love these muffins! I make them often and eat them with a side of yogurt and fruit for breakfast. I use gluten free flour. They are delicious. Thank you!
Wonderful – thank you. I used a no-sugar maple syrup- wondering how many calories per serve .