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
I love the burst of flavor that the fresh lemon adds to this recipe, so it’s worth adding that ingredient if you can. These can be served at room temperature or slightly warmed according to your preference.
- 1 1/4 cups whole-wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup maple syrup (or honey)
- 1/4 cup canola oil (or melted and slightly cooled butter)
- 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.
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.
Serving: 1muffinCalories: 153kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 150mgPotassium: 118mgFiber: 2gSugar: 10gVitamin A: 75IUVitamin C: 7mgCalcium: 55mgIron: 1mg