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Close-up of golden brown strawberry muffins with crumb topping on a white plate next to a fresh strawberry.

Healthy Strawberry Muffins

These delightful healthy strawberry muffins are packed with fresh fruit, whole grains, and natural sweetness, making them a perfect guilt-free breakfast or snack. Light, moist, and bursting with strawberry flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 large egg room temperature
  • 1/2 cup plain Greek yogurt 0% or 2% fat
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 2 tbsp coconut oil melted, or light olive oil
  • 1 tsp vanilla extract
  • 1/2 cup milk any kind (dairy or non-dairy)
Add-ins
  • 1 1/2 cup fresh strawberries diced

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • 12-cup muffin tin
  • Paper Muffin Liners

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt until thoroughly combined.
Mix Wet Ingredients
  1. In a separate medium bowl, first whisk the large egg. Then add the plain Greek yogurt, unsweetened applesauce, maple syrup (or honey), melted coconut oil (or olive oil), vanilla extract, and milk. Whisk everything together until the mixture is smooth and well combined.
Combine and Fold
  1. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
  2. Gently fold in the diced fresh strawberries until they are evenly distributed throughout the batter.
Bake
  1. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
Cool
  1. Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For an extra touch, sprinkle a pinch of raw sugar or oats on top of each muffin before baking. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. These muffins also freeze well for up to 3 months; thaw overnight in the refrigerator or microwave briefly.