Start your day right with these delicious and nutritious Strawberry Oatmeal Muffins, packed with wholesome ingredients like whole wheat flour, oats, and juicy strawberries. Enhanced with lemon zest for a refreshing twist, this egg-free recipe delivers a moist and tender texture, making it perfect for breakfast or a healthy snack on the go.
Why Make These Strawberry Oatmeal Muffins
Nutritious & Healthy: Made with whole wheat flour and oats, these muffins offer a fiber-rich start to your day.
Eggless Option: Ideal for those with dietary restrictions, using oil instead of eggs ensures moist, fluffy muffins.
Flavorful Twist: Lemon zest and strawberries bring a burst of flavor to these versatile muffins.
Ingredient Substitutions
Vegan: Substitute dairy milk with a plant-based alternative like almond or oat milk.
Gluten-Free: Use a gluten-free flour blend with added xanthan gum for structure.
Read: How to Keep Strawberries Fresher Longer in the Fridge
Ingredients for Strawberry Oatmeal Muffins
- 2 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1/2 cup sugar, I used Coconut Sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable oil, or canola oil works too
- 1 1/2 cup of milk or any dairy-free alternative (I used oat milk)
- 1 tbsp vanilla
- zest of 1 lemon
- 1 cup strawberries, diced in small pieces. You can also use frozen strawberries
How to Make Strawberry Oat Muffins
- Preheat Oven: Set to 375°F (175°C).
- Dry Ingredients: Mix whole wheat flour, oats, baking powder, baking soda, and lemon zest.
- Wet Ingredients: Combine sugar, oil, milk, and vanilla in a separate bowl.
- Combine: Gradually fold the wet mixture into the dry ingredients. Be careful not to overmix.
- Add Strawberries: Fold diced strawberries into the batter.
- Bake: Spoon the batter into a 12-cup muffin tin, filling each cup ¾ full. Bake for 25 minutes until a toothpick comes out clean.
Variations
- Streusel Topping: Add a crumbly topping with flour, brown sugar, butter, and oats.
- Cream Cheese Filling: Add a dollop of cream cheese for extra richness.
- Swirls of Strawberry Jam: Create a marbled effect with strawberry jam
Tips for Perfect Muffins
- Accurate Measurements: Use measuring cups for precise ingredient amounts.
- Don’t Overmix: Gently fold the ingredients until just combined.
- Use Liners: Helps prevent muffins from sticking to the pan.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to two days.
- Refrigeration: Store in the fridge for up to five days.
- Freezing: Wrap individually and freeze for up to three months. Thaw or reheat before enjoying.
Healthy Strawberry Oat Breakfast Muffins
Ingredients
- 2 cup whole wheat flour
- 1/2 cup old fashioned oats
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1 1/2 cup of milk or any dairy-free alternative
- 1 tbsp vanilla
- zest of 1 lemon
- 1 cup strawberries, diced in small pieces.
Instructions
- Preheat your oven to 375°F (175°C). Grease or line a muffin tin with muffin cups.
- In a large mixing bowl, combine the whole wheat flour, old-fashioned oats, baking powder, baking soda, salt, and lemon zest. Mix flour mixture well to ensure all ingredients are evenly incorporated.
- In a medium bowl, add the sugar, vegetable oil, milk, and vanilla extract. Stir together until the wet ingredients are well combined.
- Gradually pour the wet ingredients into the large bowl of dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to over-mix, as this can lead to dense muffins.
- Add the diced strawberries to the batter. Gently fold them in until evenly distributed throughout the batter. If using frozen strawberries, allow them to thaw before adding to the batter.
- Spoon the muffin batter into the prepared paper liners of your 12-cup muffin pan, filling each one about three-quarters full.
- Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely or enjoy them warm.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 140mgCarbohydrates: 28gFiber: 3gSugar: 10gProtein: 4g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
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