Mix up these healthy Strawberry Muffins in just about 30 minutes and serve up a healthy breakfast or snack packed with whole grains, fiber, vitamins, and yummy flavor!
Healthy Strawberry Muffins
I love it when I find berries at affordable prices at the store and while my girls tend to gobble them all up fresh, I love to bake with them when there are extras. These easy Strawberry Muffins pack in a lot of nutrition, but are also tender and naturally sweet enough to nourish and please the kids. You can make them ahead and tuck them into the fridge or freezer and serve as a quick breakfast or snack throughout the week.
Ingredients in Strawberry Muffins
The ingredients in these muffins are very straight forward and include flour, rolled oats, baking powder, maple syrup (or honey), oil, egg, vanilla, milk, berries, and optional lemon zest. Everything except the strawberries is a normal pantry ingredient in the hopes that you can make a batch of these without a special trip to the store!
Whole-Wheat Strawberry Muffins
The base for these muffins is whole wheat flour (see below for a gluten-free option!) and oats. This ensures that there are plenty of complex carbs to fuel the kids with balanced energy. These two healthy ingredients also add a nice amount of fiber, making them far healthier than most muffins you can purchase at the store.
How to Make Strawberry Muffins Step-by-Step
Here’s a look at the easy process for making these muffins.
- Dice the berries and decide if you plan to add lemon zest. (It adds nice flavor but they are good without too!)
- Stir all ingredients together in a large bowl. Don’t over mix—mix just enough to mix everything together. This will ensure that the muffins are light and moist.
- Divide among 12 greased muffin cups, using about 1/4 cup in each.
- Bake for 20-22 minutes!
- Remove from the muffin tin and cool on a wire rack. (This ensures that they will cool evenly instead of continuing to cook in the warm pan.)
Can I make these muffins without eggs, dairy, and/or gluten?
Yes! Here are the substitutes in case you have an intolerance or allergy in your house.
- Instead of the egg, use 2 tablespoons ground flaxseed and 1/4 cup water.
- Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.
- Use an unsweetened plain nondairy milk for cow’s milk.
How long can I store these Strawberry Muffins?
Once cooled, you can store the muffins in an airtight container in the fridge for up to 3 days. Serve chilled or warmed slightly. Or, store in a zip top freezer bag in the freezer for up to 3 months. Thaw one at a time for 15-30 seconds in the microwave or at room temp.
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Light and tender, these Strawberry Muffins make for a healthy breakfast, snack, or even a lunch or dinner component.
- Preheat the oven to 400 degrees F and grease a standard muffin tin with nonstick spray.
- Stir together all ingredients in a large bowl just enough to combine. Do not overmix. Evenly divide the batter between the muffin tin using about 1/4 cup per cup.
- Bake 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Remove from oven, let cool for a minute or two (and no more!), and remove to cool fully on a wire rack. Use a paring knife around the edges if needed to help you remove them from the pan.
Store fully cooled muffins for up to 3 days in an airtight container in the fridge or 3 months in a zip top freezer bag in the freezer.
Here are the substitutes in case you have an intolerance or allergy in your house.