A healthy and portable snack or breakfast-on-the-go, your entire family will love these light and fruity Strawberry Oatmeal Yogurt Muffins.
Whether you are looking for a healthy treat to pack in lunch boxes or an afternoon snack to give your kids, these Strawberry Oatmeal Yogurt Muffins will hit the spot. Packed with juicy strawberries, whole grain oats, and protein-rich yogurt, I guarantee no one will notice the lack of butter and bleached white flour.
Ingredients
- Flour: I like to use whole wheat pastry flour, though you can use any flour.
- Oats: For best results, use old fashioned or quick-cooking oats.
- Sugar: Sweetens the muffins.
- Baking powder & baking soda: The leavening agent that helps the muffins to rise.
- Salt: A little bit of salt is essential in baking to enhance the flavors.
- Cinnamon: Adds a bit of warmth and sweetness.
- Yogurt: Adds moisture to the batter of the muffins.
- Egg: The binding agent for the muffins, to hold them together.
- Coconut oil: A healthier alternative to vegetable oil, it adds moisture to the muffins.
- Vanilla: A sweet, flavor enhancer in the muffins.
- Strawberries: I love to use fresh strawberries, as they’re sweet, juicy, and fill of vitamins.
How to Make Strawberry Oatmeal Yogurt Muffins
Start your strawberry oatmeal yogurt muffins by washing and cutting your fresh strawberries.
Then in a large bowl, mix all of your wet ingredients, and then slowly mix in the dry ingredients until you’re left with a fully combined batter.
Next gently fold in the strawberries.
Then divide batter evenly among your prepared muffin tin or muffin cups, before tossing in the oven at 375.
Bake for about 20-25 minutes, or until a toothpick comes out mostly clean.
Let cool, then serve and enjoy your Strawberry Oatmeal Yogurt Muffins!
Baking Tips
- Don’t overbake! When testing with a toothpick, you don’t want it to come out completely clean. A few moist crumbs stuck to the toothpick means its time to come out of the oven.
- Keep your fruit from sinking. A trick to keep your fresh fruit from sinking to the bottom is to coat them in a light layer of flour being adding to the rest of the mixture. Try it with blueberries or blackberries, too!
Frequently Asked Questions
The most common reasons are going to be overmixing the batter, or over baking the muffins. But you also might have gotten the measurements wrong, and not used enough wet ingredients.
All things in moderation, but you really want to look at the ingredients. Are you using whole grains? Including fruits and veggies? Using low-fat products?
Keep in an airtight container or resealable bag at room temperature for up to 4 days, or freeze them for months! Simply thaw and reheat in the microwave.
More Baked Goods
- Chocolate Zucchini Carrot Bread
- Healthy Blueberry Oatmeal Bread
- Zucchini Carrot Muffins
- Baked Apple Cider Donuts
- Quinoa Chocolate Chip Granola Bars
Eat It, Like It, Share It!
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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.
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Ingredients
Video
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.
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