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! Bonus: They store well in the fridge if you want to make them ahead.
Healthy Strawberry Muffins
I love it when I find berries at affordable prices at the store and while my girls tend to gobble them 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:
- whole wheat flour or gluten free cup for cup
- rolled oats
- baking powder and baking soda
- maple syrup (or honey)
- vanilla extract
- 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. (photo 1)
- 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. (photo 2)
- Divide among 12 greased muffin cups, using about 1/4 cup in each. (photo 3)
- Bake. (photo 4)
- 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. (photo 5)
- Enjoy! (photo 6)
Can I make vegan strawberry muffins without eggs or dairy?
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.
- Use an unsweetened plain nondairy milk for cow’s milk.
- Use maple syrup instead of honey.
Can I make these Gluten-Free Strawberry Muffins?
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.
Tips for Making the Best Strawberry Muffins
- Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
- Stir the batter together gently to avoid overworking the gluten if using wheat flour.
- Use the fresh lemon to add bright flavor.
- Use a cake tester inserted into the center of the muffin to test for doneness. It should come out cleanly.
- Remove the muffins from the pan after they come out of the oven so they can cool on a wire rack, rather than continue to bake in the hot pan.
I’d love to hear your feedback if you make the recipe, so please comment below to share.Print
Light and tender, these Strawberry Muffins make for a healthy breakfast, snack, or even a lunch or dinner component. (This recipe was updated with a small change to the leavening to ensure the best results.)
- 3 tablespoons canola or other neutral oil
- 1 egg
- 1 cup milk
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat or gluten-free cup-for-cup flour bend
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup diced strawberries, stems removed
- 1 teaspoon lemon zest, optional
- 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 18-20 minutes or until a cake tester inserted into the center comes out cleanly. Remove from oven, let cool for a minute or two, 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.
To make these egg-free: Instead of the egg, use 2 tablespoons ground flaxseed and 1/4 cup water.
To make these dairy-free: Use an unsweetened plain nondairy milk for cow’s milk.
Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
Stir the batter together gently to avoid overworking the gluten if using wheat flour.
Use a cake tester inserted into the center of the muffin to test for doneness. It should come out cleanly.
Remove the muffins from the pan after they come out of the oven so they can cool on a wire rack, rather than continue to bake in the hot pan.