A healthy and portable snack or breakfast-on-the-go, your entire family will love these light and fruity Strawberry Oatmeal Yogurt Muffins.
September has officially arrived and I must confess: I am thrilled! As much as I love summer, there is no denying that fall is my favorite time of the year. The season is full of celebrations including our 9th wedding anniversary and son’s 3rd birthday. It also means brisk walks around the lake, fall foliage in Northern Michigan and the unofficial kick-off of baking season.
Whether you are looking for a healthy back-to-school treat to pack in lunch boxes or an afternoon snack to give your little ones, these Strawberry Oatmeal Yogurt Muffins will hit the spot.
Packed with juicy California strawberries, whole grain oats, and protein-rich yogurt, I guarantee no one will notice the lack of butter and bleached white flour. I like baking a big batch on Sunday and storing them in a resealable plastic bag in the fridge for easy snacks or an on-the-go breakfast for my husband.
Even though summer is winding down, with year-round availability and a 12-month growing season, California strawberries are a nutritious and versatile fruit to enjoy every day.
In fact, I learned during my California Strawberries Farm Tour earlier this year that 8 strawberries contain more vitamin C than an orange. Low in sugar, with only about 50 calories, strawberries are a great source of fiber, folate, and potassium. Additional benefits of the health benefits of strawberries can be found here.
What do your kids love to find in their lunch boxes? Do they have any special requests? I would love to hear from you.
No forks required.
Strawberry Oatmeal Muffins
Ingredients
- 1 ½ cups whole wheat pastry flour (or equivalent flour)
- ½ cup oats (old fashioned or quick-cooking)
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup plain low fat yogurt
- 1 large egg
- 3 tablespoons melted coconut oil (slightly cooled)
- 1 teaspoon vanilla
- 1 cup diced fresh California strawberries
Instructions
- Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.
- Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)
- In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
- Gently fold in fresh strawberries to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
I made these this morning and they were delicious! I didn’t have strawberries but did have frozen peaches, so I used those and added 1/2 tsp ginger in addition to the cinnamon. I found the mixture pretty dry and hard to mix, so I added milk 1 T at a time until it came together. The end product was fine moisture-wise; it was only the mixing step that was tricky. I look forward to making them again!
Glad you enjoyed them Karly!!
Can you sub almond flour? Or another kind of flour other than whole wheat?
I would suggest my almond flour muffin recipe: https://thelemonbowl.com/almond-flour-berry-muffins/
These are absolutely amazing and my new go to. Everyone I let try them loved them. My daughter exclaimed how good they were instantly. My new go to! I’m new to your site but can’t wait to try many more of your recipes!
I just made these and they turned out delicious!
I’m so happy to hear that! One of my favorites too!
Can these be frozen? Even with the yogourt…?
Yes for sure!!
I found if using Greek yogurt you do need to add some liquid back to the recipe- I added about 1/3 cup milk. I added some ground ginger to these also. Yum! For those who don’t care for whole wheat, the whole wheat pastry flour is going to be your new best friend in baking. I stored these in the fridge like you did and just reheated for 30 sec in the morning. :)
Yes I Love whole wheat pastry flour!
I agree, I had to add 1/3 water to make them moist enough.
So glad they worked for you!
These were delicious. I made a few adjustments such as subbed 1/2 cup of the wholemeal flour for flaxmeal, subbed half the sugar for rice malt syrup, and also added 1 tbsp of chia seeds to the dry mix. They turned out amazing! Will definitely make them again, thanks! :)
So glad you enjoyed them Christine!!
I made several batches of these for Sunday family teatime. I used non-fat strawberry yogurt coz frozen ones were all I have left. I also added half a cup of non-fat milk so they turned out moist. Perfect! Everyone loved it!
So thrilled to hear they were a hit!!
I made these today with strawberries that were on their last leg. I should have put more batter in each muffin space because I had a lot of extra which I put in a mini-loaf pan. The muffins are really tasty! I used a mixture of regular whole wheat/white flour, non-fat greek yogurt, and olive oil. Thanks for a healthy snack!
I hope you enjoyed them!!! So glad you tried them!
Liz, is the posted fiber content correct? With all the oats, I would’ve assumed it would be higher. Wonderful recipe, by the way.
Yes it is because it’s 1/2 cup of oats for 12 servings. I’m so glad you enjoy the muffins!!
Would like to make this with no added sugar! I have maple syrup or honey- but I’d be worried about added extra liquid. Thoughts?
Hmmmm. It’s hard to say not having tested it that way. You’d probably need to make up for the added liquid somehow with added flour but again I’m not sure. Sorry!
Could I substitute fresh strawberries with frozen ones?
Absolutely!
Hi,
Just wondering if 1tbsp of baking powder is the correct amount. Not a baking pro and have only used 1tsp in muffin recipes. Would yoo please confirm that is the correct amount and not a typo?
Thanks,
Lisa
Yes it’s correct Lisa!
Have just tried to make these-they are in the oven but the mixture was very dry so I added almond milk. I think I got the proportions right (I am in the uk so a bit of guessing required). Where did I go wrong? Fingers crossed they come out ok!
Did you make any substitutions to the recipe? We make these often and they are always a huge hit!
I made these tonight – but subbed blueberries/cranberries for the strawberries. They were delicious! I didn’t have whole wheat pastry flour so I did 1/2 WW & 1/2 pastry flour. The top of mine looked like scones and I like that they’re not too sweet. Thanks for the recipe – I pinned it so I can make them again!
Oh good I’m so glad you enjoyed them!