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These strawberry oatmeal breakfast muffins are a healthy way to start your day because they’re made with whole wheat flour, oats, and loads of fresh strawberries. They’re moist, lightly sweetened, and perfect for freezing!
Let’s face it: a lot of muffin recipes are more of a dessert than a respectable breakfast food. Sure, you could start your morning with a chocolate chocolate chip muffin, but you’re bound to be hungry again after an hour or two—and then there’s the sugar crash that leaves you feeling lethargic and irritable. It’s not great!
This strawberry oatmeal breakfast muffin recipe is sweet and delicious, but it’s also the kind of muffin that will keep you full and satisfied because it’s made with healthy whole grains and fruit. It’s just sweetened enough without being overly sweet, and it’s light on the oil, too.
The key to making these strawberry oatmeal breakfast muffins is to use fresh, local strawberries when they are in season. This way, the strawberries are naturally sweet, tender, and juicy—and your muffins will have gorgeous flecks of pink throughout.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Whole wheat flour – If you don’t have whole wheat flour, you can use regular all-purpose flour.
- Old-fashioned oats
- Sweetened shredded coconut – This adds a nice, hearty texture and hint of tropical flavor to the muffins.
- Baking powder
- Baking soda
- Buttermilk – You can make your own by putting 2 teaspoons of vinegar or lemon juice in a liquid measuring cup, then filling it to the 2/3-cup mark with whole milk. Whisk and let the mixture sit for 5 minutes, until it thickens.
- Light brown sugar
- Neutral oil – Canola, vegetable, or sunflower oil will all work.
- Runny honey
- Eggs – Let these come to room temperature.
- Lemon zest
- Fresh strawberries
What’s the Difference Between Old-Fashioned Oats and Rolled Oats?
Old-fashioned oats and rolled oats are actually the same thing. They’re flattened oat grains that cook into a fairy firm texture. When it comes to baking, old-fashioned oats are the most common choice because they add a nice chewiness to a recipe.
How to Make Strawberry Oatmeal Breakfast Muffins
These simple muffins are so easy to make—you don’t even need to use a mixer for the batter!
Prepare. Preheat your oven to 375°F and line a muffin tin with paper liners or lightly spray the cups with non-stick spray.
Make the batter. Whisk the flour, oats, shredded coconut, baking powder, baking soda, and salt in a medium bowl, then whisk in the buttermilk, eggs, brown sugar, honey, oil, and lemon zest. Fold in the dry ingredients, then fold in the strawberries.
Bake. Divide the batter into the prepared muffin tin, then sprinkle the tops with additional rolled oats, if you’re using them. Bake for 20 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Cool. Let the muffins cool in the pan for a few minutes, then place them on a wire rack to finish cooling.
Tips for Success
Here’s how to make sure your strawberry oatmeal breakfast muffins turn out perfect:
- Swapping in frozen strawberries. If you only have frozen strawberries on hand, thaw them for about 10 to 15 minutes so they are easy to dice. Note that the baking time will be longer, and the muffin tops won’t be as domed as if using fresh, but they will still be very delicious.
- Use room temperature ingredients. For the best results, ensure that all your ingredients are at room temperature. This will give your muffins more rise!
- Knowing when the muffins are done. The muffins are ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs. If your oven runs a bit hotter, check for doneness at the 18 minutes mark.
Like most muffin recipes, this one is easy to customize with different add-ins. Here are some variations to try:
- Use different berries. Raspberries, blueberries, and blackberries are all delicious, or use a combination of a few.
- Or use different fruits. Stone fruits like cherries, peaches, and apricots are perfect in these breakfast muffins. In the fall, try pears or apples.
- Swap the topping. Instead of oats, you can sprinkle the tops of the muffins with Demerara or turbinado sugar for a little crunch and sweetness.
- Add chocolate chips. Hey, if it’s dark chocolate, it’s still healthy, right?
How to Store
Store strawberry oatmeal breakfast muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can This Recipe Be Frozen?
These breakfast muffins can be frozen for up to 3 months—just place them in a freezer-safe container or freezer bag after they have cooled. Let them thaw at room temperature before serving.
Strawberry Oatmeal Breakfast Muffins
- 1 ⅓ cups whole wheat flour, 190 grams, spoon and level method or better weight your flour
- 1 cup old-fashioned oats, 90 grams, plus 2 tablespoons for sprinkling on top
- ⅔ cup sweetened shredded coconut, 65 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup buttermilk, 160 grams
- ½ cup light brown sugar, packed (100 grams)
- ¼ cup neutral oil, canola, vegetable, sunflower… (60 grams)
- 2 Tablespoons runny honey
- 2 large eggs, room temperature (approx 50 grams without a shell each)
- Finely grated zest of ½ lemon
- 1 ½ cup fresh strawberries, chopped (200 grams) *see notes for frozen strawberries
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat your oven to 375°F (190°C).
- Line muffin tin with paper liners or lightly spray with non-stick spray.
- In a medium bowl whisk, flour, oats, shredded coconut, baking powder, baking soda, and salt.
- Add buttermilk, eggs, brown sugar, honey, oil, and lemon zest into a large bowl and whisk until combined.
- Fold in dry ingredients just until incorporated. Do not overmix. Gently fold in chopped strawberries.
- Divide batter evenly between 12 muffin tins (I love to use a large cookie scoop for this).
- Sprinkle the tops with additional rolled oats if desired.
- Bake 20-22 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Allow to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.
- If you have only frozen strawberries at hand, thaw them for about 10-15 minutes so they are easy to dice. If using frozen strawberries, baking time will be longer, and muffin tops won’t be as domed as if using fresh, but they will still be very delicious.
- For the best result ensure that all your ingredients are at room temperature. Room-temperature eggs mix better with the batter and rise more easily.
- If you don’t have whole wheat flour, you can use regular all-purpose flour.
- The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs. If your oven runs a bit hotter, check the doneness at 18 minutes mark.
- Muffins will keep fresh for 2 days if stored in an airtight container at room temperature and for up to 5 days in the refrigerator. These can be frozen for up to 3 months. After they are completely cooled place them into a freezer-safe container or freezer bag.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.