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?!
I teamed up with Quaker to create this recipe. After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Watch How to Make Strawberry Muffins
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).
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. Most Americans fall short on whole grain consumption, so always keep the versatile oat in mind!
You know I’m a big fan of whole grains, and I learned a fun fact when I was researching my cookbook. Did you know that old fashioned oats, quick-cooking oats, instant oats and oat flour offer the same nutritional values? They all start out as the same oat groats, and they’re just cut and rolled to into smaller and thinner pieces as you go down the line-up.
I’m partial to old fashioned oats for their toothsome texture, but I’ve found that quick-cooking oats work great when you want a slightly more uniform texture in granola bars or cookies. I even used quick-cooking oats in the veggie burger recipe in my book.
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
- Author:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
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 Information
This post was created in partnership with Quaker and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Melissa
Made with buttermilk instead of greek yogurt as I didn’t have any on hand, worked great! I also topped with oatmeal/brown sugar/butter /flour crumble instead of plain oatmeal. A hit!
★★★★★
Kate
That’s great to hear, Melissa! Thank you for your review.
Meredith
These sound delicious and I can’t wait to make them! I’ve been craving strawberry muffins for months and have never even had one before (I’m pregnant hah!)! Will try this week. Do you think it would be ok to use liners in the muffin pan? Last time I made muffins (lemon-raspberry), they really stuck to the tins even though the pan was non-stick. Hoping liners can be used! Thank you! :-)
Kate
Hi! Yes, you can use them. I would still grease them some so they don’t stick. I don’t always have luck with them. Let me know what you think!
Chloe
I tried these with oat flour, as well, because I’m gluten free. Wow!! So delightful and moist with just enough strawberry flavor. I also subbed some of the yogurt with cream, and the flavor really came through. Thanks Kate!! Delicious :’)
★★★★★
Kate
You’re welcome, Chloe! I’m happy they worked well with oat flour and the cream substitute. I appreciate your review.
Marian
Hello Chloe, did you use same volume for oat flour? 1 3/4 cup or 2.5 cups like Kate advised elsewhere – I believe in the healthy banana bread recipe.
Alex
These are great! I added 3 Tbsp of hemp seeds to for crunch, nutrition and ‘stick-to-your-ribs’ factor, and they turned out wonderfully. Thanks for another winner!
KT
I’ve been looking for a healthy strawberry rhubarb muffin recipe, but this is the closest i’ve found to the ingredient/textures I’m looking for. If I were to add rhubarb, would you suggest replacing some of the strawberries or just adding the rhubarb without replacing?
Kate
Hi KT, I haven’t tried it here and these ones took some time to get just right. Without trying it myself, I can’t say for sure. You would likely need to cut down on the strawberries, but I don’t know if you would need to adjust for a difference in moisture.
Sandra Guzman
Hi Kate! You have a lot of recipes that I want to make that use oats, some old-fashioned oats, some rolled oats. Can you explain the difference between the two, I am confused Thanks!
Kate
Hi! It’s how processed they are or the type of processing. Steel oats take longer and are more dense, where as quick cooking are more broken up and take less. I hope this helps!
Cat
Hi Kate! This recipe looks delicious! Wondering if I can sub frozen for fresh strawberries, since the whole reason for finding your recipe was to use up what I have in the freezer. Tia!
Kate
Hi Cat! I know one reader used frozen. But I haven’t used them myself, so I can’t say for sure. If you try it, let me know how it turns out!
Sandra C.
Made this recipe with my toddler. Super easy and very tasty!! Can’t wait to try this recipe with blueberries :) My husband did say that the muffins came out a little more dry than the banana bread / muffins that I normally make. That recipe uses cream of tartar. Would you recommend using cream of tartar for this recipe and if so, how much? Thanks!
★★★★★
Kate
That sounds fun! I wouldn’t recommend cream of tartar. Make sure you spoon and level your flour so you don’t get to much or you may need to adjust your baking time slightly. T
Cat
Hi Kate! This recipe looks delicious! Wondering if I can sub frozen for fresh strawberries, since the whole reason for finding your recipe was to use up what I have in the freezer. Tia!
Shelley
They tasted very nice but they were very pale, not brown tops like yours. also, I don’t know how the insides of yours stayed so red, the berries in mine turned more like a pale red/purplish and not terribly appealing in colour.
★★★★
Kate
Hi, I’m sorry to hear that. Did you cook on the middle rack? Does your oven tend to run cooler? The berry color can vary by the ripeness.
Lauren
I added 2 mashed bananas and 75 of apple sauce in place of half the oil and half the maple syrup. Also added some desiccated coconut on top as well as the oats. I added 50g of chia seeds before the strawberries too to add some omega 3 and up the fibre and protein. Worked a treat. With the changes they came in at 190 calories. with around 5g each of fibre and protein. Super filling and healthy for breakfast. My son’s doing a 10k hike tomorrow at school and this is going to be the perfect midway fuel!
★★★★★
Sheena
The taste was delicious and they looked beautiful – but mine turned out very gummy inside, even after leaving them past the recommended bake time. I should have sprayed the pan rather than using inserts, because taking them off caused the muffins to break apart.
★★★
Ashley Black
Good texture but a little bland. Next time I’ll use white flour (not as healthy but less grainy) and more syrup.
★★★
Emily Pearson
Great recipe! I made these as a loaf. 350 for 45 mins and it came out perfect. I had some really flavourful summer strawberries and they really pop in this bread. I love that this recipe has such good fibre, protein and low sugar. All the more reason to slather on the butter!
★★★★★
Rozalyn
I thought the same. I’m going to try adding a little cinnamon next time.
★★★★
Madison
This recipe turned out great! I used frozen strawberries that I chopped in the food processor instead of fresh. I just had to cook it a little longer. Thanks for the great recipe Kate!!
★★★★★
Kate
You’re welcome, Madison! I appreciate your review.
Meg
They turned out perfect. So good!
★★★★★
Kate
Thank you for sharing, Meg! I’m glad you enjoyed them.
Dana
My three year old loves making and eating these! Using a fan forced oven though, so took it down to 170 degrees Celsius to be safe. Delicious and perfect snack for kids.
★★★★★
Kate
Thank you for sharing, Dana! I appreciate your review.
Kim
Made these last night, and they are so so good this morning. Thank you for sharing this!! Have you ever tried a variation with banana? Maybe it throws off the chemistry, but curious if you’ve tinkered with it!
★★★★★
Kate
Hi Kim! I’m glad you loved them. Try myMaple-Sweetened Banana Muffins
Crystal
Would coconut oil work in this instead of olive oil or do you prefer olive oil in this particular recipe? Thank you!
Kate
I prefer olive oil here. Although, you could try it as it does work well in some baking recipes. Let me know what you think!
Ducky
Thank you so much! The recipe was amazing :-D. I ran out of olive oil so I substituted it with melted coconut oil and they tasted soooo good. I knew the batter would be thick, but I didn’t expect them to be that thick, and just like the recipe said, it was fine.
★★★★★
Dianne
These muffins were very disappointing. The taste was very bland and the strawberries turned an unappealing color (as a previous poster mentioned). We could barely taste the strawberries, they were overpowered by the wheat flour.
★
Kate
I’m sorry you didn’t love this recipe. I appreciate your feedback.
Linda
Could use to be a little sweeter inside… going to try again and add little coconut sugar to the recipe…
I also used gluten free flour and did it like the flavor of that flour so next time I will use spelt flour..
wondering if I can use oat flour?
★★★
Kate
Hi Linda, oat flour should work. I’m sorry you didn’t love the way these turned out. I’m not sure how these will turned out changing the sweetener.
Linda
Thanks for the reply!
I did try with oat flour, it worked fine. I added a dusting of coconut sugar to the mix, and these came out much better.
Irene
I’d love to make a sweet and crunchy topping for these muffins. Plan to use oats to make a crunchy topping but don’t have raw sugar. Would brushing the top of the muffins with honey work, do you think? I know the honey wouldn’t add crunch, but I’m hoping that the oats and honey together might make a topping that’s sweet and crunchy.
★★★★
Kate
Hi, You can omit if you like. What did you decide to do?
Rachel
These were so tasty!!
★★★★★
Kate
Great to hear, Rachel! I appreciate your review.
Marie
Delicious and not too sweet!! I added some lemon zest to the recipe. :)
Andrea
Made these today with my toddler. Recipe is easy to follow however they are a bit bland and wayyyyyyy too many strawberries! The muffins barely stay together with the amount of berries. None the less they will get eaten and I’ll try again with less strawberries and maybe some cinnamon.
★★★
Kate
I’m sorry to hear that! Are you sure the strawberries are measured correctly and size?
ANDREA
Yes I did 2 cups cut same size as the photos :)
★★★
Annie
Can you switch out the olive oil for coconut oil? And will adding 3 eggs help the muffins to bind better? Thank you!! I’m looking forward to making these muffins!
Kate
Hi Annie, it can work in some of my other recipes. It may work here, but I’m not sure without testing it. Let me know what you think!
Julia
These were delicious! I loved putting strawberries in them. Definitely not too sweet and practically healthy.
★★★★★
Julia
Made these with nectarines and they were delicious!
★★★★★
Kate
Wonderful, Julia!
Beverley McCauley
Can I use rhubarb here
Kate
I haven’t tried it, so I can’t say for sure. Sorry!
ESGbakes
These are OK but not very flavorful. I think my family just needs more fat and sugar in muffins to find them tasty. My daughter’s response was “Did Dad make these?” because he never bakes. I found them OK paired with homemade strawberry jam.
★★
Kate
I’m sorry you didn’t love these. I appreciate your feedback.
Hanna
These turned out great! Really enjoying your muffin recipes. I made with blueberries because I didn’t have strawberries.
★★★★★
Jenniffer Kelly
Hi Kate,
I am a chef at an Early Learning school, and I am ever so grateful that you posted this healthy vegetarian strawberry oatmeal muffin recipe! I used it at my school this morning, and what a fast go=to breakfast recipe this was, it saved my bacon this morning and the kids loved the muffins!
Thanks again for posting. I used everything in the recipe but left off the sugar topping, gotta keep the kiddos healthy!
Chef Jennifer
★★★★★
Diane
These aren’t my favorite thing from this blog. I typically use white whole wheat flour in my recipes, but found the taste of that to really clash with the strawberries – tasted far too bitter to me. I am sure they would be better with regular AP flour. I was making them for a friend, but they did not taste good enough to share, unfortunately.
★★
Kate
I’m sorry you didn’t love this recipe, Diane. I appreciate your feedback.
Kathy
Can I substitute oat flour for the whole wheat flour ? and would it be the same amount ? (not a fan of the whole wheat flour, think it smells and doesn’t taste good. I know it’s more fiber and nutrients and all, but… yuck)
Kate
Hi! Yes, see my How to Make Oat Flour for guide on measurements.
Audrey
Baked, baked and baked them some more and they are still gooey inside. Maybe recipe should have fewer strawberries or they should sit on paper towels to dry out before adding to recipe. Can’t even taste sugar on top. Consider increasing amount. Bought expensive special flour and sugar only to be totally disappointed. Won’t make again.
★
Kate
Hi Audrey, I’m sorry you didn’t have a great experience. Are you cooking at an elevation by chance?
Erin
Made these for 30 kids at school (tripled the recipe and got 42 muffins).I was short about 25% of the maple syrup, but they still turned out really nice. The whole wheat flour, oats and yogurt make these a pretty hearty snack.
Julia
Have made these with strawberries, nectarines, rhubarb, and blueberries. The best healthy recipe!
★★★★★
Lise
I have not read all the comments but has anyone tried other fruits besides strawberries. Can frozen strawberries be used in this Strawberry Oat Muffins recipe.
Kristen
I was searching for a strawberry rhubarb recipe and knew I’d find a great recipe on your site, so I hastily started this recipe only to realize…no rhubarb in the ingredients! Whoops! Using your recipe as a base, I carried on and substituted strawberries with one grated honeycrisp apple (any sweet apple would be fine) and about 1 cup of rhubarb. It was one of the best muffin recipes I’ve ever made. I’m excited to try the actual strawberry muffin recipe sometime but I thought I’d share this happy mistake. :)