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This Healthy Strawberry Muffin recipe is made with wholesome ingredients like fresh strawberries, whole wheat flour, and oats. It’s a healthier muffin that is more dense than fluffy, but that is one of the reasons that I love this recipe. It feels hearty, yet also indulgent—perfect for breakfast, meal prep, or a healthy snack.
If you love better-for-you baked goods, you’ll want to bookmark favorites like my Zucchini Bread Baked Oatmeal, WW Banana Pancakes, and Healthy Peanut Butter Banana Oatmeal Bars.
Why I Love Healthy Strawberry Muffins
I absolutely love these Healthy Strawberry Muffins because they strike that perfect balance between wholesome and indulgent—sweet enough to feel like a treat, but made with mindful ingredients I feel good about feeding my family. Fresh strawberries add natural sweetness and moisture, and the recipe comes together quickly, making it ideal for busy mornings or weekend meal prep. These muffins freeze beautifully, too, so I always keep a batch on hand for easy breakfasts, snacks, or lunchbox add-ins.
Enjoy!
– Becca
Ingredients in Strawberry Muffins
See the recipe card for full information on ingredients and quantities.
- Oats: Rolled oats or old-fashioned oats are best for this recipe.
- Coconut sugar: Coconut sugar is the dehydrated sap of the coconut palm. Its color is similar to raw cane sugar or brown sugar. I prefer to use coconut sugar over white sugar because it contains small amounts of minerals, antioxidants, and fiber.
- Avocado oil: I like using avocado oil because its mild flavor lets the other ingredients shine. If you prefer a different fat, choose a similarly neutral, heart-healthy oil for the best results.
- Strawberries: Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. I use ripe fresh strawberries to really get that fresh strawberry flavor.
How to Make Strawberry Muffins
Step 1: Gather your ingredients and preheat your oven to 400 degrees. Grease the muffin tin with avocado oil spray or use muffin cup liners.
Step 2: Combine dry ingredients in a large mixing bowl: wheat flour, ⅓ cup of oats, baking powder, baking soda, salt, cinnamon, and ½ cup coconut sugar.
Mix the ingredients together and set aside.
Step 3: Into another mixing bowl, add the oil, syrup, and eggs – whisk together until the eggs are mixed well.
Step 4: Add the yogurt and vanilla, then use a mixer to combine all of the liquid ingredients until you can’t see chunks of yogurt anymore.
Step 5: Add the wet ingredients into the large bowl of dry ingredients and, with a large spoon, stir them together until just mixed.
Step 6: Add half of the strawberries to the bowl and gently fold them into the batter. Stir the batter a few times, then add the remaining strawberries.
Step 7: Using a spoon or ice cream/cookie scoop, divide the batter between the 12 muffin cups.
Step 8: Evenly sprinkle the remaining coconut sugar onto the tops of the muffins, and then do the same with the remaining oats.
Step 9: Bake for 20-25 minutes, using a toothpick or fork tines to check for doneness after 20 minutes. If the toothpick inserted comes out clean the muffins are ready.
Step 10: Cool completely before serving.
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Recipe Tips
- Don’t worry if the muffin batter seems thick—that’s exactly how it should be, and it’s what gives these muffins their delicious, dense texture. If your batter looks thicker than the photos in the post, just add a tiny splash of water before filling your muffin cups.
- For storage, I always let the muffins cool completely to room temperature first—this helps prevent condensation. Then I transfer them to an airtight container and store them in the fridge, where they stay fresh for up to 7 days. I love having them chilled and ready for quick breakfasts or snacks all week long.
Strawberry Muffin FAQs
I have only made these muffins with fresh strawberries, but frozen strawberries should also work. I would thaw the frozen berries and strain any additional liquid before adding them to the muffin batter.
Absolutely. These muffins hold up beautifully and are a great grab-and-go breakfast. If you like easy meal prep recipes like this, you might also enjoy my Sausage Egg and Cheese Casserole or Banana Oatmeal Bites for busy days.
Definitely. Bake mini muffins for 10–12 minutes, or bake as a loaf for 40–50 minutes, checking for doneness with a toothpick.
Healthy Eating Plans
21 Day Fix Containers
One strawberry muffin is a treat swap on the 21 Day Fix.
Weight Watchers Points
9 2025 Plan Points
If you tried this recipe for Healthy Strawberry Muffins or any other recipe on my site please leave a rating and let me know how it went in the comments!
Healthy Strawberry Muffins
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Equipment
- Mixing Bowls
- Whisk
- hand mixer
Ingredients
- 1 ¾ cup whole wheat flour
- ⅔ cup oats divided (⅓ cup plus ⅓ cup)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup coconut sugar divided (½ cup plus ¼ cup)
- ⅓ cup avocado oil
- ⅓ cup maple syrup
- 2 eggs
- 1 cup plain greek yogurt 2%
- 1 tbsp vanilla extract
- 2 cups diced strawberries with stems and leaves removed
Instructions
- Preheat your oven to 400 degrees. Grease your muffin tin with avocado oil spray or use muffin cup liners.
- Into a large bowl, combine dry ingredients: wheat flour, ⅓ cup of oats, baking powder, baking soda, salt, cinnamon, and ½ cup coconut sugar. Mix the ingredients together and set aside. 1 ¾ cup whole wheat flour 1/3 cup oats 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ tsp cinnamon ½ cup coconut sugar
- Into another mixing bowl, add the oil, syrup, and eggs – whisk them together until the eggs are mixed well. ⅓ cup avocado oil ⅓ cup maple syrup 2 eggs
- Add the yogurt and vanilla, then use a mixer to combine all of the liquid ingredients until you can’t see chunks of yogurt anymore. 1 cup plain greek yogurt 1 tbsp vanilla extract
- Add the wet ingredients into the bowl with the dry ingredients, and stir them together until just mixed with a large spoon.
- Add half of the strawberries and stir the batter a few times, then add the remaining strawberries. 2 cups diced strawberries
- Using a spoon or ice cream/cookie scoop, divide the batter between the 12 muffin cups.
- Evenly sprinkle the remaining coconut sugar onto the tops of the muffins, and then do the same with the remaining oats.
- Bake for 20-25 minutes, using a toothpick or fork tines to check for doneness after 20 minutes.
- Cool completely before serving.
Video
Notes
Nutrition
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Hands down, the best! Extra coconut sugar on top :)
SO delicious!