Strawberry Oat Muffins

Strawberry Oat Muffins are soft, hearty, and jammy from fresh strawberries in every bite. They are the kind of muffin that works at breakfast, as a snack, or packed in a lunchbox — substantial from the oats, naturally sweet from the berries, and genuinely hard to eat just one of.

Breakfast Nov 1, 2025 0 106 Add to Reading List

Strawberry season is short and I try to use good berries in everything while they last. These Strawberry Oat Muffins are one of my favourite ways to celebrate the fruit a muffin that's more substantial than the average version thanks to the rolled oats, with burst strawberry pieces creating little jammy pockets throughout every bite.

They sit somewhere between a strawberry shortcake and a classic breakfast muffin not quite dessert, not quite plain bran muffin. The oat component is important here; it adds body and texture that makes these feel genuinely filling rather than like cupcakes pretending to be breakfast.

Working with Strawberries

Dice the berries into small pieces about ¼ inch rather than large chunks that sink to the bottom or create pockets of wet, undercooked batter. Toss them in a teaspoon of flour before folding into the batter; this absorbs surface moisture and helps them stay suspended throughout the muffin rather than all sinking to the bottom.

Use very ripe, fragrant berries for the best flavour. The riper, the sweeter meaning you can reduce the added sugar in the recipe if your berries are at their peak. Frozen strawberries (not thawed) work well out of season: add them directly from frozen to prevent the batter from getting wet and pink.

For a variation worth trying, the mini muffin format also works beautifully with this batter just reduce the baking time by about 5 minutes.

Name:	Strawberry Oat Muffins
Cuisine:	American
Prep Time:	15 minutes
Cooking Time:	20 minutes
Total Time:	35 minutes
Servings:	12 muffins
Yield:	1 muffin per serving

Ingredients

1 1/4 cups whole wheat pastry flour
1 1/4 cups rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup unsweetened applesauce
1/2 cup strawberry puree (toss a few large hulled berries into a food processor and pulse until you have 1/2 cup of puree)
1/2 cup low-fat buttermilk
1/4 cup pure vanilla agave nectar, or other liquid sweetener of choice (honey, pure maple syrup, etc.)
2 Tbsp canola oil
1 tsp vanilla bean paste or pure vanilla extract
1 large egg
1 cup hulled & diced strawberries (measure after chopping)

Directions

Preheat oven to 350 degrees F.
Coat a 12 cup muffin pan with canola oil cooking spray or line with paper cups.
In a medium bowl, combine the first 6 ingredients (through cinnamon), and set aside.
In a large bowl, whisk together the next 7 ingredients (applesauce through egg).
Add the dry ingredients into the wet, stirring until moistened. Gently fold in the diced strawberries.
Use an ice cream scoop (for uniformly-sized muffins) to spoon batter into prepared muffin pan.
Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.