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Healthy Strawberry Muffins Recipe

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4.3 from 10 reviews

These Healthy Strawberry Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with whole wheat flour, oats, and fresh ripe strawberries, they combine natural sweetness and a moist, tender texture. Sweetened with pure maple syrup and enriched with Greek yogurt and olive oil, these muffins offer a nutritious balance without refined sugars or unhealthy fats.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 ¾ cups whole wheat flour (or all-purpose flour, spooned and leveled)
  • ⅓ cup old fashioned oats (plus 2 tablespoons for sprinkling on top)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt

Wet Ingredients

  • ⅓ cup extra-virgin olive oil
  • ⅓ cup pure maple syrup (or honey)
  • 2 eggs (room temperature)
  • 1 cup plain Greek yogurt (preferably full-fat)
  • 2 teaspoons pure vanilla extract
  • ½ – 1 teaspoon lemon zest

Add-ins & Toppings

  • 2 cups ripe strawberries (chopped into ½-inch pieces)
  • 1 teaspoon turbinado sugar (optional for sprinkling on top)

Instructions

  1. Prep: Preheat your oven to 400°F (205°C). Line a muffin tin with paper liners or grease each cup lightly with nonstick cooking spray. Then, wash and cut your strawberries into ½-inch pieces.
  2. Dry Ingredients: In a large bowl, combine the whole wheat flour, ⅓ cup rolled oats, baking powder, baking soda, cinnamon, and salt. Mix well to ensure even distribution of the leavening agents and spices.
  3. Wet Ingredients: In a medium bowl, whisk together the olive oil, maple syrup, Greek yogurt, eggs, vanilla extract, and lemon zest until the mixture is smooth and well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold using a spatula or mixing spoon until just combined. Do not overmix; some lumps are fine. Then, fold in the chopped strawberries carefully to avoid breaking them down.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups. Fill them generously as the batter will rise during baking.
  6. Bake: Optionally place a few strawberry slices atop each muffin and sprinkle with the remaining 2 tablespoons of oats and turbinado sugar for added texture and sweetness. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool: Let the muffins cool in the tin for 5 minutes to set before transferring them to a wire rack to cool completely. Serve and enjoy your healthy strawberry muffins!

Notes

  • Use whole wheat flour for added fiber and nutrients; all-purpose flour can be substituted if desired.
  • Do not overmix the batter to keep the muffins tender and light.
  • Room temperature eggs and yogurt help the batter combine better.
  • Turbinado sugar is optional but adds a nice crunch and subtle sweetness on top.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/healthy-strawberry-muffins-recipe/