Healthy Strawberry Muffins

Healthy Strawberry Muffins with Greek yogurt, fresh juicy strawberries, oats, and maple syrup are moist and fluffy and the perfect way to show off a batch of ripe strawberries. They can also be adapted to whatever fruit is in season!

Eggs Greek yogurt Maple syrup or honey Avocado or coconut oil Pure vanilla extract Cinnamon Baking powder Baking soda Salt Quick or rolled oats Spelt or whole wheat flour Strawberries Cane or coconut sugar Lemon zest Cooking spray

Ingredients You Need

Preheat oven to 375°F, line muffin tin with liners and spray with cooking spray. Then, dice strawberries, reserve 2 tbsp aside and transfer the rest to a small bowl. Sprinkle with 1 tbsp flour, stir gently and set aside.


In a large mixing bowl, add eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well, making sure baking powder and soda have dissolved.


Add oats and 1 3/4 cups flour; stir gently to mix. Add coated in flour strawberries and give a few gentle stirs.


Using large ice cream scoop, fill 12 openings with batter. Top with remaining strawberries and sprinkle with sugar (optional). Bake for 22 minutes or until toothpick inserted in the middle comes out clean.


Remove from the oven and let muffins cool in the tin for 10 minutes. Enjoy!


Store in an airtight container in a cool dry place for up to 3–4 days. Freeze: Bake and cool muffins completely. Then arrange in a single layer in resealable plastic bag or container with a lid. Freeze for up to 3 months.


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