Mix up these healthy Strawberry Muffins in just about 30 minutes and serve a delicious breakfast or snack packed with whole grains, fiber, vitamins. They have a fresh burst of lemon flavor, and they store well in the fridge or freezer if you want to make them ahead.

healthy strawberry muffins on rack.

Healthy Strawberry Muffins

I love it when I find berries at affordable prices at the store, either fresh or frozen. And while my kids 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.

They have a nice hit of lemon flavor, which is so good with the fresh berries. (Lemon is great with Lemon Blueberry Muffins too!) And a mix of whole grain flour and oats to add fiber, without weighing them down. They’re one of our favorite muffins for kids to make for the whole family.

You can make them ahead and tuck them into the fridge or freezer and serve as a quick breakfast or snack throughout the week. We also love to pack them in kids lunches for kindergarten.

(You may also like my Strawberry Cupcakes, Berry Muffins and Berry Breakfast Cake.)

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Ingredients You Need

The ingredients in these muffins are very straightforward and include the following ingredients from the pantry and refrigerator.

ingredients in strawberry muffins
  • Whole wheat flour: This makes a hearty base for the muffins with fiber and complex carbs.
  • Rolled oats: These are sometimes called “old-fashioned” oats at the store. I use them here to add a whole grain. (You can substitute all-purpose flour if you prefer.)
  • Baking powder and baking soda: A mix of these leavening agents ensures that the muffins bake through and rise properly.
  • Maple syrup: I use maple syrup as the sweetener in this recipe. You can use honey (for kids over age 1), too.
  • Unsalted butter: You’ll melt the butter and let it cool slightly before adding to the batter. I prefer to use unsalted butter so I can control the amount of salt.
  • Eggs: I bake and cook with large eggs, so that’s what I use here.
  • Vanilla extract: You can use pure or artificial vanilla extract here according to your preference.
  • Milk: I use whole milk, but low-fat would work, too. You can also use nondairy milk if you prefer.
  • Strawberries: I show using fresh berries here, but you can use frozen ones too. Either way, the muffins will bake through best if the berries are finely chopped.
  • Lemon zest: Fresh lemon zest adds fresh flavor to the muffins.

Ingredient Swaps

Use a cup-for-cup style of gluten-free flour in place of the wheat flour.

Trade in honey for the maple syrup.

Use vegetable oil or melted coconut oil in place of the butter.

Use nondairy milk if needed.

Add cinnamon instead of using the lemon (though the lemon is really great).

To use frozen strawberries, let the berries sit at room temp for a bit to soften, then cut into small pieces with kitchen scissors.

Step-by-Step Instructions

Here’s a look at the easy process for making these muffins so you know what to expect. Scroll down to the bottom of the post for the full recipe.

how to make strawberry muffins step by step
  1. Stir together the dry ingredients.
  2. Add the wet ingredients.
  3. Add the lemon zest (I use a fine microplane).
  4. Stir batter together.
  5. Divide among a muffin pan.
  6. Bake and let cool.

TIP: Dice the berries up into small pieces so they are easy to bite into when eating the muffins.

healthy strawberry muffins on wire rack.

Frequently Asked Questions

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 ¼ 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?

Yes and it’s simple to do too. Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.

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.

Can I make these muffins without oats?

Yes, use ½ cup all-purpose flour instead and bake as directed.

strawberry muffins on wire rack.

Serving Suggestions

We often have these as a simple breakfast, snack, or even lunch component with a side of fruit. If I’m feeling fancy I may add some cheese or a toddler smoothie. Really anything goes!

You can also top them with a little butter, almond butter, or cream cheese for additional flavor if you’d like.

strawberry muffins with icing on wire rack

What makes these muffins “healthy”?

Everyone uses that word to mean something different and there’s no one single definition. For me, I use it to signify that these include whole grains, less added sugar, and more fresh fruit than most other standard Strawberry Muffin recipes.

How to Store

Store fully cooled muffins for up to 3 days in an airtight container in the fridge. Warm for 15 seconds to serve or serve at room temperature. You can also freeze for up to 6 months in a zip-top freezer bag in the freezer. Try to remove as much air as possible before sealing to help prevent ice crystals from forming.

Thaw at room temperature, overnight in the fridge, or in 15-second increments in the fridge.

These are a really great muffin to make ahead and use as a freezer meal or to share with a family in need through a Meal Train.

sliced strawberry muffin on plate
(Gluten-Free Strawberry Muffins)

Best Tips for Success

  • Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
  • If using frozen berries, let them thaw enough that you can separate them and cut them into 1/2- to 1-inch pieces with kitchen shears. Stir into the batter while still frozen.
  • To make without oats, omit the oats and use ½ cup all-purpose flour instead.
  • 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 clean.

I’d love to hear your feedback if you make the recipe, so please comment below to share!

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healthy strawberry muffins on cooling rack.

Healthy Strawberry Muffins

With fresh berries and a burst of lemon, these healthy Strawberry Muffins are a delicious and nutritious breakfast or snack to share with the kids.
4.99 from 154 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 153kcal
Servings 12 muffins

Ingredients

  • cups whole wheat flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • cup maple syrup (or honey)
  • ¼ cup unsalted butter (melted and slightly cooled or avocado or coconut oil)
  • 2 eggs (lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1 cup diced strawberries (stems removed)
  • 1 tablespoon fresh lemon zest (optional but recommended)
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Instructions

  • Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
  • Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
  • Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
  • Evenly divide the batter among the muffin tin using about ¼ cup per cup.
  • Bake 16-18 minutes or until a cake tester inserted into the center comes out clean.
  • Remove from oven, let cool for a minute or two in the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

Video

Notes

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.
Egg-free: Instead of the egg, use 2 tablespoons ground flaxseed and ¼ cup water.
Gluten-free: Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.
Dairy-free: Use an unsweetened plain nondairy milk for cow’s milk.
Mini muffins: Reduce baking time to 12-14 minutes to make 24 mini muffins.
Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
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.
Stir together ¼ cup powdered sugar and 1 tablespoon milk to make an optional icing. Drizzle it over the muffins with a spoon.

Nutrition

Serving: 1muffin, Calories: 153kcal, Carbohydrates: 21g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 150mg, Potassium: 118mg, Fiber: 2g, Sugar: 10g, Vitamin A: 75IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2018.

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Comments

  1. 5 stars
    So good! Very easy (and fun) to make with the toddler. The entire family loved these delicious muffins, will be making more!! 🍓

  2. 5 stars
    This recipe looks great! Can I make the batter in advance / store it overnight in the fridge before baking?

    1. I haven’t tried that and I would recommend that you let it sit at room temp for a bit and possibly even stir in the baking powder/soda before baking to ensure that they rise as they should. If you put very cold batter right into the oven, it may impact the baking time/how they rise.

  3. 5 stars
    Delicious!! Definitely will be making again! I did have to cook them an extra 4 minutes or so in my oven.

  4. 5 stars
    I altered the recipe based on what I had in the pantry. Used 1.25 cups all purpose flour. Used 40 grams crushedgraham crackers instead of oats. Used strawberry jam instead of honey. Added 1/4 sugar. My strawberries were frozen and thawed I cut the milk to 3/4 cup because the strawberries would release more moisture. Got 17 muffins. Baked 16 minutes. Great rise. Great flavor. Very easy. Thankyou

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