Strawberry Oatmeal Muffins are a delicious treat for breakfast or brunch! They are filled with healthy ingredients and absolutely freezer friendly. Make a double batch to ease your busy mornings, or tuck them into lunch boxes as an extra treat!
If you haven’t noticed yet, I LOVE muffins. They are one of my absolute favorite things to bake.
Unfortunately, it’s not quite the season for my all-time favorite healthy pumpkin muffins. So when my preschooler asked me if I could make strawberry muffins for her… Could I really have said no?
Obviously not 😉
Having my freezer stocked with muffins makes me feel so responsible and accomplished.
And I enjoy that kind of feeling. A lot.
These Strawberry Oatmeal Muffins freeze beautifully, and if you know you have a busy morning ahead you can just pull out a bag and let them thaw in the counter overnight.
And just like that you have an extraordinary breakfast prepped and ready, like a mom who totally has her ish together.
You know the one. She somehow gets dressed in real clothes every single morning and never forgets to bring wipes to the park…
But anywho, personal development benefits aside, these Strawberry Oatmeal Muffins are also a few other things:
- Packed with healthy ingredients like whole grain oats and Greek yogurt
- Super easy to throw together (really! I make them with two rampant kids in the kitchen and they still never fail)
- They taste absolutely delicious!
I mean if you’re not sold on them yet, I’m going to have to force you to give them a try. Ha!
The really awesome thing is that they’re made with simple everyday ingredients (no hunting down specialty items – who has the time or money?!) and you can have them in the oven in no time at all.
How to make strawberry oatmeal muffins:
- Mix oats with wet ingredients and set aside
- Mix dry ingredients
- Dice strawberries and toss in flour
- Combine everything, fill into muffin cups and bake
A few extra tips for foolproof muffin baking:
Note: I’m adding a collage with some step photos for reference. I was making my carrot muffins in the photos, but I wanted to show a few steps that are the same for these muffins in photos.
And you can see how weird and lumpy the batter looks – that’s how you know you haven’t overmixed!
Mixing the wet ingredients
It’s important to mix the wet ingredients first in this recipe (even though I usually always do the dry ingredients first for regular muffins!).
The reason for this is because you’ll add the oats in with the wet ingredients, so they can soak up some of the liquid.
Otherwise the muffin batter would be too runny when adding it to the muffin cups.
Mixing the dry ingredients
Make sure to mix the dry ingredients in a separate bowl, and mix them very well until the baking powder is evenly distributed among the flour.
Tossing the strawberries in flour
This may seem like a lot of extra hassle and dishes to wash, and you can choose to skip this step, but I usually do take the time.
Tossing the strawberries in flour before adding them to the batter helps keep them from sinking to the bottom of the muffins.
They also don’t release as much juice into the muffins, making it easier to peel away the paper liners.
Combining the batter
Combine the batter by adding the wet to the dry ingredients. Stir JUST until combined. Some lumps are totally OK!
You’ll feel like you have way undermixed, but that’s exactly right 🙂
Then add the prepared strawberries and stir them into the batter two or three times. No more!
If you overdo the mixing, the muffins will turn it dense and chewy – not very pleasant!
Baking the muffin
Use nonstick paper liners in your muffin pan or spray it well. I like using a large cookie scoop to scoop the batter into the muffin cups – SO easy and totally mess-free!
FYI, I make a commission from purchases made through that link.
I bake my oatmeal muffins at 400F, which is higher than I would do regular muffins.
I do it to make sure the oatmeal is cooked – and it works out beautifully!
Cool the muffins in the pan for 5-10 minutes, then remove them to a cooling rack and cook completely.
How to freeze the muffins
I add 6 muffins to one freezer bag, because that’s how many we usually need in one sitting.
Then I label them with the date and the name and plop them into the freezer for up to 3 months.
To defrost, I put the closed bag into a colander on the countertop overnight.
The next morning they’ll be defrosted and you can even warm them up in the microwave for a few seconds or in the oven for a couple of minutes. Almost like freshly baked!
I hope you’re going to give this a try to ease your mornings – and even if you’re baking them to eat right away, you will not regret a single bit of it.
Or no bake strawberry cheesecake pie. Oh wait, that doesn’t count as breakfast?? Bummer 😉
Print the Strawberry Oatmeal Muffin recipe for your binder here:
Strawberry Oatmeal Muffins
Strawberry Oatmeal Muffins are a delicious treat for breakfast or brunch!
- 1 cup quick-cooking oats uncooked
- 1/2 c. brown sugar packed
- 1 cup Greek yogurt OR light sour cream
- 1/3 cup oil
- 1 egg beaten
- 1 cup all-purpose flour plus some extra for the strawberries
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chopped strawberries
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes.
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the strawberries with 2-3 stirs.
Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work - I make a commission for purchases made through that link). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, place the closed bag into a colander and thaw overnight.