Description

Indulge in the delightful taste of Strawberry Oatmeal Muffins, perfect for breakfast or a sweet snack any time of the day. These muffins are not only quick and simple to prepare but also packed with wholesome ingredients like oats and fresh strawberries, making them a healthy option the whole family will love. With a light, fluffy texture and vibrant flavor, they are ideal for busy mornings or brunch gatherings. Plus, they’re freezer-friendly—just make a batch ahead of time and enjoy them whenever you like!

Ingredients

Scale

1 cup quick-cooking oats (uncooked)
1/2 cup brown sugar (packed)
1 cup Greek yogurt (or light sour cream)
1/3 cup oil
1 egg (beaten)
1 teaspoon vanilla extract
1 cup all-purpose flour (plus some extra for the strawberries)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped strawberries

Instructions

Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners.
In a medium bowl, mix quick-cooking oats, brown sugar, Greek yogurt, oil, beaten egg, and vanilla extract. Let it sit for 5 minutes.
In a large bowl, combine all-purpose flour, salt, baking powder, and baking soda.
Toss chopped strawberries in 1-2 tablespoons of flour to prevent sinking.
Combine wet and dry mixtures gently until just mixed; fold in floured strawberries.
Divide batter into muffin cups and bake for 20 minutes or until a toothpick comes out mostly clean.
Cool in the pan for 5-10 minutes before transferring to a cooling rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (68g)
Calories: 152
Sugar: 8g
Sodium: 109mg
Fat: 5g
Saturated Fat: 0.8g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 22mg

Keywords: For variations, feel free to add nuts or substitute strawberries with other fruits like blueberries or raspberries. To make these muffins vegan, replace the egg with flaxseed meal mixed with water or applesauce.