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Strawberry Oatmeal Muffins Recipe: Can't Go Wrong

June 6, 2020   9 Comments

Need a strawberry oatmeal muffins recipe right about now? Of course you do.

Strawberry Oatmeal Muffins Recipe: Can't Go Wrong

I have been craving muffins for weeks (also cookies, cake and brownies). My kids keep baking because they are bored. Oh man, it is bad around here.

I realized in working on this that I keep pairing strawberries and oatmeal. Check out my healthy strawberries oatmeal bars recipe and rhubarb strawberry crisp.

I always have oatmeal in the house in case a baking idea strikes.

I’m not sure why I like strawberries and oats but they do seem to go together. Adding fruit to any kind of muffin is an easy way to use a natural sweetener versus more sugar.

Using oats is an easy way to add a whole grain to anything. I happen to love oats in my baked goods.

In these muffins, I combine fruit, sugar, white flour and oats to get a delicious muffin that still can be called relatively healthy.

You can’t buy a muffin that is 135 calories. Trust me, I have tried.

I do love muffins and have been shocked when I see the calorie amounts on my favorites around town.

Really, Starbucks? 480 calories of muffin?

These disappeared in my house in no time and I had to fight people off to get any muffins. It was ugly.

Using non-fat Greek yogurt ensure that the muffins are moist without having to use butter or more oil. It does work.

I find that if I make a muffin that is 100% whole wheat, very little sugar, and only yogurt - it turns out rubbery and not good. Perhaps I am too used to fluffy baked goods.

Have you tried substitutions in your baked goods? How did they turn out?

Strawberry Oatmeal Muffins Recipe

4.8 from 9 reviews

Makes 12 muffins
Prep time: 10 min
Cook time: 15-17 min

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Ingredients

1 cup whole oats (or quick cooking)
1/2 cup brown sugar (packed)
1 cup 0% fat Greek yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup strawberries, chopped

Instructions

Heat oven to 400F and line a muffin pan with muffin liners.

Mix oats, sugar, Greek yogurt, vegetable oil, egg, and vanilla until combined. Add flour, salt, baking powder and baking soda and mix. Fold in strawberries.

Bake for 15-17 minutes until a toothpick comes out clean from the center of the muffin. Allow to cool (they taste better at room temperature). These muffins will freeze well.

/For one muffin = 135 calories, 5.3 g fat, 1.1 g saturated fat, 18.1 g carbohydrates, 7.4 g sugar, 4 g protein, 0.9 g fiber, 117 mg sodium, 4 Purple, 4 Blue, 5 Green WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:


Healthy Strawberry Oatmeal Bars Recipe with Fresh Strawberries

Healthy Strawberry Oatmeal Bars Recipe with Fresh Strawberries

This healthy strawberry oatmeal bars recipe with become a favorite in your house.....


Rhubarb Strawberry Crisp

Rhubarb strawberry crisp gets made only at this time of year. Why? Well, I only remember to use rhubarb when I see it in the spring.....



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9 Comments:

Made these this morning! Wonderful muffins! I did use 1/2 c whole wheat pastry flour and 1/2 c all purpose white flour. The texture was great....not the chewy odd 100% ww flour texture. I used McCann’s quick oats.

on June 7, 2020

Hi there. How much batter is in each muffin liner?

on June 7, 2020

@Cheryl - I filled it almost to the top (please see photo above in the post). I didn't measure how many ounces it is - but just divide the dough among 12 muffin cups. Thanks for your question!

★★★★★ on June 7, 2020

This sounds really good, but l don't have any fresh strawberries right now. Do you think it would work as well with blueberries?

★★★★★ on June 7, 2020

Did you use fresh strawberries?

on June 7, 2020

Would thawed frozen strawberries work?

I'm also thinking blueberries or peaches would be really good as well!

on June 7, 2020

I do think the recipe would work with thawed blueberries or strawberries. I did use fresh but I think frozen would be fine. Just ensure that they are not too soggy. Great questions!

on June 7, 2020

What a keeper! Only complaint is that I ate too fast - they were that good! Made a half batch easily cutting all ingredients in half except the egg so mine were a bit more cake like.

Can’t wait to try with assorted frozen/thawed fruits too. This is going to be a regular in our house!

on June 9, 2020

Just found your site this week and tried this recipe. Definite keeper!! These are so good. I plan on trying these with blueberries and apples as well (with a little cinnamon added). I'm looking forward to looking at the other recipes you have posted and trying them as well!

★★★★★ on June 11, 2020


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