Mix up these healthy Strawberry Muffins in just about 30 minutes and serve a delicious breakfast or snack packed with whole grains, fiber, vitamins. They have a fresh burst of lemon flavor, and they store well in the fridge or freezer if you want to make them ahead.
Healthy Strawberry Muffins
I love it when I find berries at affordable prices at the store, either fresh or frozen. And while my kids tend to gobble them up fresh, I love to bake with them when there are extras.
These easy Strawberry Muffins pack in a lot of nutrition but are also tender and naturally sweet enough to nourish and please the kids.
They have a nice hit of lemon flavor, which is so good with the fresh berries. (Lemon is great with Lemon Blueberry Muffins too!) And a mix of whole grain flour and oats to add fiber, without weighing them down. They’re one of our favorite muffins for kids to make for the whole family.
You can make them ahead and tuck them into the fridge or freezer and serve as a quick breakfast or snack throughout the week. We also love to pack them in kids lunches for kindergarten.
(You may also like my Strawberry Cupcakes, Berry Muffins and Berry Breakfast Cake.)
Table of Contents
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Ingredients You Need
The ingredients in these muffins are very straightforward and include the following ingredients from the pantry and refrigerator.
- Whole wheat flour: This makes a hearty base for the muffins with fiber and complex carbs.
- Rolled oats: These are sometimes called “old-fashioned” oats at the store. I use them here to add a whole grain. (You can substitute all-purpose flour if you prefer.)
- Baking powder and baking soda: A mix of these leavening agents ensures that the muffins bake through and rise properly.
- Maple syrup: I use maple syrup as the sweetener in this recipe. You can use honey (for kids over age 1), too.
- Unsalted butter: You’ll melt the butter and let it cool slightly before adding to the batter. I prefer to use unsalted butter so I can control the amount of salt.
- Eggs: I bake and cook with large eggs, so that’s what I use here.
- Vanilla extract: You can use pure or artificial vanilla extract here according to your preference.
- Milk: I use whole milk, but low-fat would work, too. You can also use nondairy milk if you prefer.
- Strawberries: I show using fresh berries here, but you can use frozen ones too. Either way, the muffins will bake through best if the berries are finely chopped.
- Lemon zest: Fresh lemon zest adds fresh flavor to the muffins.
Ingredient Swaps
Use a cup-for-cup style of gluten-free flour in place of the wheat flour.
Trade in honey for the maple syrup.
Use vegetable oil or melted coconut oil in place of the butter.
Use nondairy milk if needed.
Add cinnamon instead of using the lemon (though the lemon is really great).
To use frozen strawberries, let the berries sit at room temp for a bit to soften, then cut into small pieces with kitchen scissors.
Step-by-Step Instructions
Here’s a look at the easy process for making these muffins so you know what to expect. Scroll down to the bottom of the post for the full recipe.
- Stir together the dry ingredients.
- Add the wet ingredients.
- Add the lemon zest (I use a fine microplane).
- Stir batter together.
- Divide among a muffin pan.
- Bake and let cool.
TIP: Dice the berries up into small pieces so they are easy to bite into when eating the muffins.
Frequently Asked Questions
Yes! Here are the substitutes in case you have an intolerance or allergy in your house. Instead of the egg, use 2 tablespoons ground flaxseed and ¼ cup water. Use an unsweetened plain nondairy milk for cow’s milk. Use maple syrup instead of honey.
Yes and it’s simple to do too. Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.
Once cooled, you can store the muffins in an airtight container in the fridge for up to 3 days. Serve chilled or warmed slightly. Or, store in a zip top freezer bag in the freezer for up to 3 months. Thaw one at a time for 15-30 seconds in the microwave or at room temp.
Yes, use ½ cup all-purpose flour instead and bake as directed.
Serving Suggestions
We often have these as a simple breakfast, snack, or even lunch component with a side of fruit. If I’m feeling fancy I may add some cheese or a toddler smoothie. Really anything goes!
You can also top them with a little butter, almond butter, or cream cheese for additional flavor if you’d like.
What makes these muffins “healthy”?
Everyone uses that word to mean something different and there’s no one single definition. For me, I use it to signify that these include whole grains, less added sugar, and more fresh fruit than most other standard Strawberry Muffin recipes.
How to Store
Store fully cooled muffins for up to 3 days in an airtight container in the fridge. Warm for 15 seconds to serve or serve at room temperature. You can also freeze for up to 6 months in a zip-top freezer bag in the freezer. Try to remove as much air as possible before sealing to help prevent ice crystals from forming.
Thaw at room temperature, overnight in the fridge, or in 15-second increments in the fridge.
These are a really great muffin to make ahead and use as a freezer meal or to share with a family in need through a Meal Train.
Best Tips for Success
- Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
- If using frozen berries, let them thaw enough that you can separate them and cut them into 1/2- to 1-inch pieces with kitchen shears. Stir into the batter while still frozen.
- To make without oats, omit the oats and use ½ cup all-purpose flour instead.
- Use the fresh lemon to add bright flavor.
- Use a cake tester inserted into the center of the muffin to test for doneness. It should come out clean.
Related Recipes
I’d love to hear your feedback if you make the recipe, so please comment below to share!
Healthy Strawberry Muffins
Ingredients
- 1¼ cups whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- ⅓ cup maple syrup (or honey)
- ¼ cup unsalted butter (melted and slightly cooled or avocado or coconut oil)
- 2 eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1 cup diced strawberries (stems removed)
- 1 tablespoon fresh lemon zest (optional but recommended)
Instructions
- Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
- Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
- Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
- Evenly divide the batter among the muffin tin using about ¼ cup per cup.
- Bake 16-18 minutes or until a cake tester inserted into the center comes out clean.
- Remove from oven, let cool for a minute or two in the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.
Video
Notes
Nutrition
This post was first published April 2018.
Yummy, healthy and fun to make with my toddler!
I’m so glad!
Hi Amy,
Thank you very much for this recipe and your 80+ toddler lunch ideas – such a life saver, thank you.
I found that the muffins cook much quicker on the outside than the inside, but to balance this out I cooked my second batch loosely covered in tinfoil and it seemed to help. I also used frozen strawberries and I was worried as they were still a bit wet but they seemed to mix and cook well.
My husband and I both liked the muffins, my 22 month old ate about a quarter but is enjoying playing with them. We all have a ridiculous sweet tooth (entirely my fault) so I expect her to convert over time.
Again, I thank you for all the effort you have put into this blog and the recipe ideas. You are a huge part in changing the health of my family.
All the best x
I’m glad to hear this and good solution with the foil!
The tinfoil tent is a great idea! I incorporated that halfway through baking my second batch and it worked pretty well to reduce the burning of the outside. I also found that I needed to cook for much less time. I think next time, I’ll only pop it in the oven for 14 minutes rather than 16 minutes. (The first batch got VERY burnt on the outside and a bit mushy on the inside, despite following the recipe to at T.)
The recipe is very tasty, though, and a great way to use up some strawberries that are about to get a bit squishy. I look forward to feeding my 16 month-old something other than veggie sticks or puffs as a snack. 🙂
Totally gonna try your recipe – thank you! Can I use any other fruit instead of strawberries?
Blueberries, raspberries, or blackberries would likely work just fine!
Made these this morning and they are lovely. Even managed some maths, as we don’t tend to use cups as measurements in the UK.
Thank you for your recipes can’t wait to try the cupcakes next. My napping toddler better wake up soon or she will miss out!
I’m so glad to hear this!
These look great! Just wondering if you think thawed frozen strawberries would work instead of fresh? I have a bag in the freezer and am hoping to use them up. Thanks!
If you let them thaw a bit, drain them, and then cut them up into smaller pieces with kitchen scissors, I think they will work fine!
Can you use regular white flour?
Yes, that should work just fine
That’s how I did the recipe though now you’re making me want to make them again. You could do 2 tsp if you’re concerned!
I just had to make these for my one year daughter. She’s very very picky and these were a hit!!❤ tonight I will be making the banana spinach ones. I love your recipes thank you so much for helping with my picky child.
I’m so glad to hear this and I hope she likes the next batch as well!
Made these exactly in accordance with recipe and they turned out great! Moist and delicious and we love that they’re healthy too!
I’m so glad!
Love these. I’ve made them twice now. First time followed exact recipe and used the 1/3 cup of maple syrup and all-purpose white flour because I had no wheat flour on hand. They came out dense, a bit dry, and a tad burnt. Second time, I decided to make mini-muffins and used honey rather than maple syrup. These came out much more moist.
Hi Amy! Do you think there is an issue to use muffin paper liners? Also, I plan to use regular flour. I don’t think that will be an issue (hope not!). Thank you!!
Hi! It shouldn’t be an issue. I don’t often use paper liners with muffins since they can sometimes stick (since there usually isn’t as much fat in them as something like a cupcake which helps the paper release easily). So they may stick a little but they should otherwise be okay!
Hi Jess. Did you make any other substitutions? What type of flour did you use? The almond milk shouldn’t have made them mushy but I’m not sure what the cause could be. I use canola spray or Pam to grease my tins.
Do I need to adjust baking time for mini muffins?
I would start checking for doneness with a cake tester at 16-18 minutes for minis!
I made these muffins yesterday. They are delicious!
I used gluten free measure for measure flour. My husband didn’t realize that they were gluten free.
They were super easy to make and yummy!
Hi Enid! Was the batter dry? If not, it’s possible it simply got a little over mixed. I haven’t heard this from anyone else who’s made them and I made them 3 times myself so my thoughts are: If the batter was dry when you finished mixing it, simply add a little more milk so it’s like the consistency of a very thick pancake batter. Stir just until combined so as to not overwork the gluten in the flour. And remove them from the pan after a few minutes so they can cool evenly (and not continue cooking in the warm pan.) Please let me know if there’s anything else I can do!