Brimming with fresh strawberries and oats, these fluffy whole grain muffins are perfect for a cozy warm breakfast.
Strawberry season is always one of my favorite times of the year. Something about the warmer days and bright fresh berries makes my heart happy.
We are lucky to live near a local strawberry farm where we can pick bucketfuls of berries each year. The farm opened for the season this past week, and strawberries were just what I needed to get me through the week.
After enjoying our fill eating strawberries with just about every meal, I knew I wanted to make something special for the remaining berries. Strawberry oat muffins seemed to be just the ticket.
These strawberry oat muffins are full of healthy whole grains, bright strawberries, and are fluffy yet filling for a hearty addition to breakfast.
As with most muffins, we love these with greek yogurt, or spread with a little peanut butter or almond butter. You can even add a little jelly for extra sweetness.
The oats add a heartiness to these strawberry oat muffins that is filling yet still makes for a fluffy and light muffin. Lightly sweetened, and not too sugary, I find these muffins have a perfect balance of substance and sweetness.
Plus, I feel good giving Finn whole grain muffins that I’ve made at home knowing how much he loves muffins too – he’s filling up on healthy muffins made with whole grains like oats and whole wheat as well as fresh strawberries.
How To Make Strawberry Oat Muffins
- Preheat your oven to 400F
- While the oven heats, spray 18 muffin tins with baking spray or line with muffin cups and set aside.
- In a large mixing bowl, mix the flour, oats, brown sugar, baking powder, baking soda, salt, and spices.
- In another mixing bowl, mix together the vanilla, vegetable oil, buttermilk, and lemon juice.
- Add wet ingredients (vanilla, oil, buttermilk, lemon juice) to the dry ingredients, mixing gently to combine.
- Then, gently fold in strawberries until just mixed.
- Divide batter between muffin cups, filling 18 cups.
- Sprinkle additional oats over each muffin cup.
- Bake in preheated oven for about 16-18 minutes until set.
- Cool before serving.
This makes a sizeable batch of 18 strawberry oat muffins, which is perfect for freezing. It’s so easy to pop one or two out of the freezer on a busy morning, reheat, and serve with yogurt — breakfast is ready in about two minutes. And this busy mom is in favor of simple and easy breakfasts any day of the week!
How To Freeze Muffins
- Once muffins have cooled, place in a single layer inside a freezer safe bag or container.
- Place on a flat surface in the freezer for at least an hour.
How To Thaw Frozen Muffins
- Remove individual muffins from your container or bag, and place on a microwave safe plate.
- Heat in the microwave 30-45 seconds until warmed through.
I hope you enjoy this recipe for strawberry oat muffins. I know this is a favorite of our family’s and I know you will enjoy it as much as we do!
Strawberry Oat Muffins
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 18 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: breakfast
Description
Fluffy whole grain strawberry oat muffin recipe. Brimming with fresh strawberries, these muffins are perfect for a cozy and warm breakfast or brunch.
Ingredients
2 1/2 cups white whole wheat flour
1/2 cup quick oats
1/2 cup light brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1 tsp vanilla
1/4 cup vegetable oil
2 cups buttermilk
2 Tbsp fresh lemon juice
1 3/4 cups strawberries cut into small pieces (about 12 medium to large strawberries)
3 Tbsp oats (for topping)
Instructions
- Preheat oven to 400F. Spray muffin tins with baking spray, or line with muffin cups and set aside.
- In a large mixing bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger. Whisk to combine. Set aside.
- In another mixing bowl, combine vanilla, vegetable oil, buttermilk, and lemon juice.
- Add wet ingredients to dry ingredients, mixing gently to combine.
- Next, gently fold in strawberries until just mixed.
- Divide batter between muffin cups, filling 18 cups.
- Sprinkle oats over each muffin cup.
- Bake in preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool in tins slightly before removing. Serve.
Notes
Makes 18 muffins
These muffins are great served with greek yogurt or your favorite nut butter.
Nutrition
- Serving Size: 1 muffin
Keywords: muffin, strawberry oat muffin, strawberries, fresh strawberry muffins, whole grain, whole grain muffins, breakfast, breakfast ideas, brunch, brunch ideas, easy muffin, muffin recipe, recipe, healthy recipe, healthy breakfast, oat muffins
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