Mix up these healthy Strawberry Muffins in just about 30 minutes and serve up 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
I love it when I find berries at affordable prices at the store, either fresh or frozen. 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.
They have a nice hit of lemon flavor, which is so good with the fresh berries. (Lemon is great with 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 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.
Ingredients You Need
The ingredients in these muffins are very straight-forward and include:
- 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.
- Baking powder
- Baking soda
- Maple syrup
- Unsalted butter: You’ll melt the butter and let it cool slightly before adding to the batter.
- Vanilla extract
- Milk: I use whole milk, but low-fat would work too.
- Strawberries: I show using fresh berries here, but you can use frozen ones too.
- Lemon zest
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.
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.
- Stir together the dry ingredients.
- Add the wet ingredients.
- Add the lemon zest (I use a fine microplane).
- Stir batter together.
- Divide among a muffin pan.
- Bake and let cool.
TIP: Dice the berries up into small pieces so they are easy to bite into when eating the muffins.
Frequently Asked Questions
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.
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.
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.
Yes, use ½ cup all-purpose flour instead and bake as directed.
What goes well with these muffins?
We often have these as a simple breakfast, snack, or even lunch component with a simple side of fruit. If I’m feeling fancy I may add some cheese or a 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.
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 you can also 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 freeze, or to share with a family in need during a Meal Train.
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 1/2-1-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 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 teaspoon milk to make an optional icing if desired.
- You may also like Lemon Blueberry Muffins, Fresh Strawberry Cupcakes, Strawberry Yogurt, Strawberry Banana Bread and How to Freeze Strawberries.
I’d love to hear your feedback if you make the recipe, so please comment below to share!
This post was first published April 2018.
Healthy Strawberry Muffins
- 1¼ cups whole-wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- ⅓ 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
- 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 between the muffin tin using about ¼ cup per cup.
- Bake 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
- Remove from oven, let cool for a minute or two I 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.
Love this recipe! Thoughts on sneaking veggies in this one? Your muffin recipes have been one of the only ways I can ensure my son is getting some veggies. I was thinking of doing grated and drained zucchini?
You could probably add 1/2 cup grated, squeezed very dry zucchini if you wanted to. You may get two more muffins from the added volume. Enjoy!
I’m just scrolling thru the recipes (all sound very good), my granddaughter is allergic to oats, can that be left out? Or what should I add instead? Thanks!
You can replace with all purpose flour.
Thank you for getting back to me, I appreciate it!
Turned out great! The batter looked fairly thin when putting them into the muffin tin, however they baked well at 17 mins for me
Can I make these without the maple syrup/honey?
You can, though they will lose some sweetness. It may work to replace it with mashed banana or applesauce, too.
Can I use sugar instead of maple syrup or honey?
Sure, just add 2 tablespoons milk too.
My mixture ended up being pretty runny, is it because I used oat flour instead of whole wheat?
If you use a different kind of flour, the results will not be the same as the original recipe since it may absorb liquid differently.
Hi Amy! I would like to make these muffins “pink” by using strawberry puree instead of chopping the berries, would I need to alter the recipe at all due to the added moisture from the puree? Thank you, can’t wait to bake!
Hi- it’s possible that would result in a brown muffin due to the whole wheat flour. I am not sure how pink they would look. And I think you might need a little more flour, I’d guess 2 tbsp but I haven’t tested them that way so I can’t say for sure.
Can I use the recipe in a loaf pan? I don’t have my muffin tins with me
I haven’t tried that but I think it would work. Most quick breads can be baked at 350 F for about an hour
Can I substitute orange zest for the lemon zest?
Yes, orange zest would work.
Can I use all purpose flour instead of whole wheat?
I think so, but it may take a few more minutes for them to bake through.
Super yummy – followed recipe exactly and they always turn out just right!
Great recipe! My 2 year old and boyfriend both loved them too.
Delicious. Can I sub strawberries for blueberries or are there any changes?
That should work similarly!
Can you leave out the maple syrup. Baby under 12 months should not eat added sugar.
Or should I add smashed banana instead?
You could do 1/4 cup mashed banana or applesauce. They may need a few more minutes of baking time.
Tried this recipe about a year ago and it was amazing. It worked well with our allergy friendly subs. Just tried it again and I could not get the muffins to cook up as well as I had previously. Reading the comments, I noticed you said you updated the recipe. Is it possible to see the previous recipe to get the measurements? The previous version worked AMAZINGLY and we all loved them and I would love to make them again. Thank you.
The only change I made was to reduce the flour by 1/4 cup. Hope that helps!
I searched way to many recipes before deciding to use this one and I’m glad I did. I debated because I was looking for a healthy recipe and with few ingredients, but landed on this one because of the 5 star reviews. I’m also glad I did not exclude the lemon zest! I have never added it to a recipe and it really takes these muffins to the next level. My only regret is that I overdid it with the strawberries. Added a little extra and realized I should have just followed the amount in the recipe because some muffins were too overloaded. I also used liners and did not spray them with cooking spray. Next time I will not use them at all or just spray them so the muffins do not stick to the paper. I always spray and decided not too because they can give off an oily look. Bad move on my part. This is a terrific recipe and I can understand why it has 5 stars!
I’m so glad to hear that!
These were GREAT! Made them with my 4YO and she asked to add blueberries, so we added ~1/2 cup. I didn’t change anything else and they still worked out great. It did make 18 minis and 9 regular, though. My 18MO loved these as well, and he’s usually not into baked things. Thank you!!
I’m so glad to hear it!
Great recipe and our whole family loves them! I appreciate all the detailed notes and the ability to see the ingredients for doubling and tripling the recipe!!
Great use of local strawberries. I’m going to make a batch of them for a nice gal who works at the farmer’s market. I printed out the recipe to give her. The newest one says “1-1/4 c of flour”. There are other changes, too…. Number of eggs, salt, lemon zest. Is this because you updated the recipe and I should try the new one?
I updated the recipe earlier this spring to ensure it is super moist and has great flavor, so there is less flour now. I would use this current one.
Can you freeze these?
Yes, freeze in a freezer bag with as much air removed as possible for up to 6 months.
How many calories are in a muffin?
The nutrition info is all at the very end of the recipe.
Would it be ok to add a couple tablespoons of hemp seeds to these to bump up the nutritional value?
Sure, that should be totally fine
What about minute “quick” oats?
They should work fine.
At first the toothpick came out clean but when I split the muffins open they were wet and gooey. Took a little longer to bake, I used all purpose flour. Since they came out gooey, is that maybe from the all purpose flour? Any advice is appreciated, otherwise thanks for a great recipe.
Yes, all purpose flour would likely take a little longer to bake since it doesn’t absorb quite as much liquid as fast as whole wheat. Glad they’re good otherwise!
Yum! These are delicious and my toddler and I both enjoyed them, especially warm from the oven!
A keeper – perfect wat to finish up last years frozen strawberries!
Thanks for all the love you put into all that you do for do many!
I LOVE this recipe! Tastes so yummy and not too sweet, great for my toddler and great for us parents too – perfect breakfast. When I made the first time, I used thawed frozen strawberries and no lemon since I didn’t have any. Was a little wet due to the nature of the frozen strawberries, I’m sure they’re so much better with fresh ones. Currently making my second batch but with fresh mango instead of strawberry since we have a mango tree in the backyard! This is my new go to muffin recipe.
Can I use almond flour?
This recipe is absolutely delicious with both all purpose white and whole wheat flours. Any or a combination of berries work. However I wonder the same, can I use almond flour please?
I’m so glad. This recipe won’t work the same with almond flour, but you can use this one as a base and add strawberries and a little lemon zest https://www.yummytoddlerfood.com/almond-flour-muffins/
I found Amy’s almond flour muffin recipe and they are currently in the oven!
However it takes cinnamon as opposed to lemon. I love the flavour of lemon and berries. I don’t know if cinnamon and lemon would go together but will try next time.
Also wonder if I could use oats and almond flour together – muffins are the only way my kids eat oats these days
Or you can leave the cinnamon out and just use lemon there. Enjoy them!
My 3 year old LOVES these! I just made them for the first time. She’s always loved the Spinach Banana muffins but needed a little something new. These are perfect compliment to the Spinach ones.
Another winner my boys loved. They are 5 and 1 and gobbled them up. Delicious!
These are DIVINE! The lemon really kicks it up a notch. 💯 will make again!
I can attest, these came out perfectly. I didn’t even use lemon zest because I had none on hand. I didn’t find the muffins to be wet at all. The diced strawberries were also perfectly scattered throughout the muffin, none sinking to the bottom. If it helps, my fresh strawberries were a perfect ripeness just a few days before getting soft and really juicy, but not white at all. I also cautiously wrapped a paper towel around them before dropping them into the mix just in case the moisture could negatively impact the muffins. However, I barely did this and I doubt it made a difference. I’m assuming the small dicing of the strawberries is key. I also baked both mini and regular sized muffins at the same time for the same length of time (I didn’t see the specific timing difference for mini muffins until later). Regardless, they turned out delicious. Even without having kids, I’d make this recipe over and over again because I hate overly sweet baked goods. It’s truly just not necessary. These are perfectly balanced and I wouldn’t add any more or less sweetener. Thank you for sharing this wonderful recipe!
Oh and the only substitutions I made were avocado oil (instead of canola oil or butter) and almond milk (instead of dairy milk). Hope this helps someone as I know how much I love reading through food blog comments for reassurance and/or substitution ideas!
Thank you for sharing! I was just looking through the comments specifically to see if I could swap in avocado oil!
I made these muffins this week as an easy breakfast and snack and they were delicious. I used gluten free flour and oats and non-dairy milk and they came out beautifully.
My 2 year old loves these! She has become so picky and I’ve been trying ways to get her to eat something more nutritious. I like that they aren’t overly sweet and you are right, the lemon zest is a must! I added a touch more vanilla because I always do. My only gripe about these is the wetness of the strawberries made them kind of fall apart when removing from the pan. Letting them cool completely helped with that and maybe next time I’ll just drop the berries on top so they don’t sink all the way to the bottom. I can see swapping out so many fruits in these and plan to make again and again! Thank you!
I’ve made a ton of recipes from your site and they’ve all turned out well except for this one. The batter was super runny, I had to keep adding cooking time, and then they stuck to the pan despite being well greased. I’m wondering if the maple syrup made it too runny. They also tasted pretty bland.
Hi- Is there any chance you missed the 1/4 cup of flour and only used 1 cup and not 1 1/4 cups? It’s really unusual that this batter would be runny with this list of ingredients. Did you use the lemon? (I just made these three times so I’m really familiar with the recipe and both of those results surprise me, but I appreciate the feedback.)
Hi Amy! I also had the same issue…but I used white flour, since it was all I had on hand. Could this be the problem?
Yes, it’s possible that you’d need to decrease the milk a little or add a little more flour if using all all-purpose flour
I did use the full amount of flour but it was still runny and they took forever to bake. I skipped the zest because I didn’t have lemons on hand but will try it next time. However, my 6-year-old still liked them so I will try them again and maybe just make sure the consistency is less runny by adding more flour next time! It could be the weight of the flour I’m using too because it’s not my usual brand and seems really light…
Thank you for another wonderful recipe!! These came out incredibly soft and delicious. Your recipes are always a hit in our family. Thank you so much for your time and creativity!
Do I have the option to add extra milk and omit honey for my daughter who’s under 1? Thanks!
Yes, I’d omit it and add 2 extra tbsp milk. I would try to make sure your berries taste good fresh and use the lemon to ensure they have nice flavor. I hope she enjoys them!
I don’t have whole wheat flour. Does that matter? Can I just use all purpose flour. And do you do that same measurement of lemon juice in place of lemon zest?
I think I’d add 2 additional tbsp ap flour if you do that type to make sure they are baked through in the same way. And sure, you can do 1 tbsp lemon juice instead of the zest.
We loved these! So delicious especially for a nursing mom and hungry toddler❤️❤️ We Used butter. Thanks Amy!
Very good! Followed the recipe exactly and they were delicious!
Keeper thanks – a winner
They turned out great! My 2 year old loves them.
These tasted super bland. It’s a shame because I had high expectations seeing as this recipe has so many positive reviews. I love the spinach muffins and spinach pancakes recipe from this blog. I used maple syrup, maybe using honey makes them tastier?
I’m sorry to hear that experience. I am not sure if honey versus maple syrup would make a huge difference. It may depend on the flavor in the berries?
I don’t have lemons but I have lemon extract or lemon juice (from a bottle) … so you think I could use either of those as a substitute?
lemon juice from a bottle would work!
These muffins are a hit in our house! They are really delightful.
Can I use frozen strawberries?
Sure, you may just want to cut them up with kitchen scissors though so the pieces aren’t too big
So good! We used one for one flour to make them gluten free per your recommendation and they came out great. Dense, moist, and easy to make. Thanks!
So excited to make these. Is the recipe for a large muffin or mini muffins or a standard cupcake tin? I’m interested in making them as mini muffins.
These are for 12 standard muffins. To make as minis, I think the baking time would be about 12 minutes or so.
These are delicious! But definitely should have read more of the comments first as they got stuck in the muffin papers! These are the second muffins from your site that my kids (3 and 1) have loved (just FYI the chocolate spinach ones didn’t stick in the muffin papers :-)) I substituted all-purpose flour for whole wheat flour, apple sauce for the oil/butter and coated the strawberries in a bit of the flour to keep them from sinking. The batter seemed pretty wet but they’re super moist and delicious!
Yes I don’t recommend using paper liners for most muffin as there is not always enough fat to help them come off easily, but I’m glad the other ones didn’t have that issue. I’m glad you’re enjoying them!
Thanks for this great recipe, Amy! I made these lovely muffins today and they turned out just great -even though I forgot to add the lemon zest!!- I am super happy as my three girls (including 18 month picky toddler who aet 2 muffins surprisingly 😂) loved it and enjoyed eating them so much! We will definitely make them again and again!
I’m so glad!
Hi what would your suggestion be to make these wheat-free. Also, just wanted to request, if easily possible for new recipes, can you please also add a note for modifying for wheat-free (just like you make for egg-free and dairy-free). I really want to try a lot of your recipes for my toddler daughter but she has a lot of allergies and i do not know how to modify the recipes to make them wheat-free. Thanks a lot.
I include “gluten-free” when I can in recipes in the Notes, which covers wheat-free. I recommend cup for cup gluten-free flour like the one from King Arthur Flour in this recipe.
Amy, actually, gluten and wheat aren’t mutually inclusive. You can have one without the other. Gluten is just one of the proteins that make up wheat. My daughter is also allergic to wheat but not gluten intolerant. I only learned these things after the allergist sent us the information about the allergy and many people don’t know it either.
Asha, I have found I can sub in wheat free flour for most recipes that have normal flour without too much trouble. I use Dove’s freee because that’s what I can get here in the UK but I think I used King Arthur when we were at my parent’s in the US. Hope that helps and good luck! I know how much of a challenge it is!
These were fun to make and the lemon zest is such a great tip! Love this recipe. Thank you!
Another delicious & easy muffin recipe, Amy! Whenever I need a satisfying & healthy muffin recipe, I go to your site and I am never disappointed. The bonus is, I usually have most of the ingredients on hand. But these muffins might be my favorite yet. The WW flour in this recipe adds such a nice nutty-ness that goes so well with the sweetness of the strawberries. It’s perfection!
Wow this is yummy! The sweetness is just perfect. I followed the recipe exactly. Do you have any thoughts on using greek yogurt here for extra protein? If so, what would the measurement be? Thanks !
I’m so glad! You could probably use yogurt in place of the milk. The final texture may be different and they may take a little longer to bake, so no guarantees that they’ll be exactly the same. Let me know if you try it!
I tried with Greek yogurt and would recommend sticking with milk. The yogurt ended up making them a little too thick and a little bland. Can’t wait to try it with milk!
This is my favorite of all your muffin recipes. The lemon makes it really great. I’ve made this so many times and always do extra lemon zest (basically don’t measure – just use a whole lemon’s worth of zest.
I’ve also made it with blueberries instead of strawberries and we can’t decide which option we like better!
I’m so glad to hear that!
I’m planning on trying these this weekend with raspberries. I’m sure they’ll be great!
Absolutely love these! I’ve made them a few times now. This last time I did half strawberries, half blueberries. My son loved them! (Me too)
I’m so glad!
I found your site over the weekend and it really helped me with my meal planning for this month. I baked these with my 2 year old this morning-strawberries are one of her favorites and we enjoyed these for breakfast. I’m excited to try again once our garden strawberries come on. Thanks for a great recipe!
I’m so glad and welcome! (And garden strawberries sound amazing!)
Can you do this recipe without oats and just do more flour? My daughter has FPIES to oats :/
I haven’t tested it that way but I would think so. I would check it for doneness 2 minutes earlier than the recipe says just to avoid overcooking.
Did they come out well without oats? If so, what changes to the recipe did you make? Thanks!
I would recommend that you use all purpose flour in place of the oats and do the rest of the recipe the same.
These were delicious!
Can I replace strawberries with blueberries and also add banana for sweetness?
Yes to replacing them with blueberries. With the banana, it would make the batter moister and you might need to bake them longer or reduce the other liquid a little so they aren’t too wet.
Also you can leave the baking soda out if you prefer. The muffins may not be as fluffy though.
Would I need to mod this in any way if I were to add a banana to the recipe?
If you just add diced banana to the recipe without decreasing the berries, you’ll likely make more muffins and you may need to bake longer since you’re adding a moist ingredient. Let me know if you try it!
What lovely muffins! I appreciate that they aren’t too sweet – just right. And the texture is really nice. My daughter just devoured them. I might even try them with chocolate chips as a treat. Thanks for a great recipe!
I’m so glad to hear that!
Sounds like something my preschooler will love. Can you use frozen strawberries for this?
Yes, I just recommend cutting up bigger pieces of frozen berries with kitchen scissors since some can be very large.
These are delicious and came out so well!! I used gluten free flour and added 1 teaspoon of cinnamon. Then added some mini chocolate chips to last couple muffins as a treat for me. ?
Would quick oats work in place of rolled oats? I just ran out of rolled oats
Yes, that should be fine!
Sooo good! Family loves these. I made with rice flour and they turned out delish!
Made these muffins for breakfast, so happy with how they have come out.! Probably the nicest muffins I have made in a long time. They are a lovely texture with the right amount of sweetness and they didn’t come out soggy in any way! My son loved them! Thank you!
I’m so glad to hear that!
Can I use steel cut oats in place of rolled oats?
Can I use AP flour ??
I think that should be okay!
Can I use almond flour in this recipe? Would the flour measurement be the same?
You usually can’t substitute almond flour for regular flour since it absorbs moisture totally differently. You might be able to do a portion, but not all. I haven’t tested it with almond flour so I can’t say for sure, sorry!
Made these today and we really enjoyed them. Looking forward to using this as a base to use other fruits, like blueberries and peaches. Thanks very much!
These were yummy, healthy, and easy to make! Best of all the twins love them!
I’m so glad!
These muffins turned out so tasty! Even my muffin-skeptic child asked for seconds. The sweetness level seems just right. Will definitely make again.
Just made these today, I added a couple chocolate chips to some of them and used unsalted butter since I didn’t have any oil on hand and they turned out so yummy! My 1 year old loves them!! (Next time I want to try to use coconut oil instead!) They are huge for her though so I was wondering for next time, how long would I cook them for in a mini muffin tin?
I’m so glad to hear that! I think around 12-14 minutes in a mini muffin tin is probably what you’d want to do.
Hi! I haven’t made these yet, but was wondering if I could just use all purpose flour? It’s all I have right now and need to use up some fresh strawberries!
Yes, that should work fine!
The muffins were a hit in my house!!! my 2 year old loved them!!! I WILL be making them again for sure!!! the only issue was that they actually came out perfect when there was no muffin liner, the ones with a muffin liner got stuck to the bottom of the liner.
I don’t recommend muffin liners in any of my recipes since muffins usually don’t have enough fat to come off of them without sticking. Glad that they were a hit otherwise!
My daughter and I made these today and they are delicious! Thank you for the easy to follow recipe. I love your blog and Instagram!
I’m so glad and thank you!
Would frozen strawberries work? What’s the best way to incorporate them?
Yes. Dice them up a bit with kitchen shears (while still frozen) and stir into the batter as directed. They should work the same.
First time making them with locally milled wheat flour. They were so delicious that I had to stop myself from eating them so that my son could have his share! These yielded about 24 mini muffins for me so quite a bit to help with quick breakfasts for a while. Thanks so much for these great recipes!
My 3 and 1 year old love these! This is my second time making them. I even put them in my husbands lunch as a snack. The only change I made was mix the dry and wet ingredients separately, then combined the dry into the wet. I found the first time I made them there were chunks of flour in the muffins. It’s a simple , easy, and delicious treat! Thank you!
Thanks so much for the feedback!
Haven’t made the muffins yet, but they look delicious! Just wondering if there could be any way to make these sugar free, can I leave out the maple syrup or substitute it with a granulated sweetener equivalent to sugar?
I usually don’t recommend sugar substitutes for kids and haven’t tried this recipe with anything other than what’s I mention so I can’t say for sure. Let me know if you try it!
Hello! Flavor was great and my 1 year old is devouring this but as a crumble! Clearly I messed something up! Any suggestions? I used gluten free coconut flour, coconut oil, and almond milk as substitutions? Maybe something there was wrong? Always looking to learn… thanks!
Hi! I think it was likely the coconut flour. It doesn’t absorb liquids (it actually absorbs them way more and so likely sucked up too much moisture and made the muffins crumble) the same way as a gf cup for cup flour or flours made from wheat so it’s not listed as a recommended substitution here. If you want to use up some coconut flour in the future, the best thing is to look for a recipe specifically made to use it since it works really differently than other flours!
Maple syrup is very pricey and honey is pretty expensive too, especially 1/3 cup of it. Also, my pandemic pantry is almost entirely out of honey. Do you have a sugar substitute option?
That’s understandable. I haven’t tried it, but you could add 2-3 additional tablespoons of milk and 1/4-1/3 cup regular white sugar to the batter. Please let me know if you try them that way!
Can you use frozen berries instead of fresh berries?”
Yes, just cut them into smaller pieces with kitchen shears if they are large
Hi I made these today and although they were very tasty they completely caved in in the middle . Had to eat them like a cobbler. Other than using almond flour I followed the recipe exactly. Any ideas why? Thanks!
Hi! Almond flour doesn’t have any gluten and so it doesn’t bake the same as regular flours. You can’t substitute it directly for all purpose or whole wheat flour and expect the same results. So that’s why they didn’t hold their structure. I’m glad they taste good though!
Can i make them as a cake?
You could but I haven’t tested them that way so I can’t say for sure what the baking time would be. You’d want to fill the cake pan about halfway up and bake until the edges are lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly.
Thanx! I’ll try and let you know
I made this with just plain flour and they turned out excellent!
Yummy, healthy and fun to make with my toddler!
I’m so glad!
Thank you very much for this recipe and your 80+ toddler lunch ideas – such a life saver, thank you.
I found that the muffins cook much quicker on the outside than the inside, but to balance this out I cooked my second batch loosely covered in tinfoil and it seemed to help. I also used frozen strawberries and I was worried as they were still a bit wet but they seemed to mix and cook well.
My husband and I both liked the muffins, my 22 month old ate about a quarter but is enjoying playing with them. We all have a ridiculous sweet tooth (entirely my fault) so I expect her to convert over time.
Again, I thank you for all the effort you have put into this blog and the recipe ideas. You are a huge part in changing the health of my family.
All the best x
I’m glad to hear this and good solution with the foil!
The tinfoil tent is a great idea! I incorporated that halfway through baking my second batch and it worked pretty well to reduce the burning of the outside. I also found that I needed to cook for much less time. I think next time, I’ll only pop it in the oven for 14 minutes rather than 16 minutes. (The first batch got VERY burnt on the outside and a bit mushy on the inside, despite following the recipe to at T.)
The recipe is very tasty, though, and a great way to use up some strawberries that are about to get a bit squishy. I look forward to feeding my 16 month-old something other than veggie sticks or puffs as a snack. 🙂
Totally gonna try your recipe – thank you! Can I use any other fruit instead of strawberries?
Blueberries, raspberries, or blackberries would likely work just fine!
Made these this morning and they are lovely. Even managed some maths, as we don’t tend to use cups as measurements in the UK.
Thank you for your recipes can’t wait to try the cupcakes next. My napping toddler better wake up soon or she will miss out!
I’m so glad to hear this!
These look great! Just wondering if you think thawed frozen strawberries would work instead of fresh? I have a bag in the freezer and am hoping to use them up. Thanks!
If you let them thaw a bit, drain them, and then cut them up into smaller pieces with kitchen scissors, I think they will work fine!
Can you use regular white flour?
Yes, that should work just fine
That’s how I did the recipe though now you’re making me want to make them again. You could do 2 tsp if you’re concerned!
I just had to make these for my one year daughter. She’s very very picky and these were a hit!!❤ tonight I will be making the banana spinach ones. I love your recipes thank you so much for helping with my picky child.
I’m so glad to hear this and I hope she likes the next batch as well!
Made these exactly in accordance with recipe and they turned out great! Moist and delicious and we love that they’re healthy too!
I’m so glad!
Love these. I’ve made them twice now. First time followed exact recipe and used the 1/3 cup of maple syrup and all-purpose white flour because I had no wheat flour on hand. They came out dense, a bit dry, and a tad burnt. Second time, I decided to make mini-muffins and used honey rather than maple syrup. These came out much more moist.
Hi Amy! Do you think there is an issue to use muffin paper liners? Also, I plan to use regular flour. I don’t think that will be an issue (hope not!). Thank you!!
Hi! It shouldn’t be an issue. I don’t often use paper liners with muffins since they can sometimes stick (since there usually isn’t as much fat in them as something like a cupcake which helps the paper release easily). So they may stick a little but they should otherwise be okay!
Hi Jess. Did you make any other substitutions? What type of flour did you use? The almond milk shouldn’t have made them mushy but I’m not sure what the cause could be. I use canola spray or Pam to grease my tins.
Do I need to adjust baking time for mini muffins?
I would start checking for doneness with a cake tester at 16-18 minutes for minis!
I made these muffins yesterday. They are delicious!
I used gluten free measure for measure flour. My husband didn’t realize that they were gluten free.
They were super easy to make and yummy!
Hi Enid! Was the batter dry? If not, it’s possible it simply got a little over mixed. I haven’t heard this from anyone else who’s made them and I made them 3 times myself so my thoughts are: If the batter was dry when you finished mixing it, simply add a little more milk so it’s like the consistency of a very thick pancake batter. Stir just until combined so as to not overwork the gluten in the flour. And remove them from the pan after a few minutes so they can cool evenly (and not continue cooking in the warm pan.) Please let me know if there’s anything else I can do!