Favorite Healthy Strawberry Muffins (to Share with the Kids)

Mix up these healthy Strawberry Muffins in just about 30 minutes and serve a delicious breakfast or snack packed with whole grains, fiber, vitamins. They have a fresh burst of lemon flavor, and they store well in the fridge or freezer if you want to make them ahead.

Healthy Strawberry Muffins

I love it when I find berries at affordable prices at the store, either fresh or frozen. And while my kids tend to gobble them up fresh, I love to bake with them when there are extras.

These easy Strawberry Muffins pack in a lot of nutrition but are also tender and naturally sweet enough to nourish and please the kids.

They have a nice hit of lemon flavor, which is so good with the fresh berries. (Lemon is great with blueberry muffins too!) And a mix of whole grain flour and oats to add fiber, without weighing them down. They’re one of our favorite muffins to make for the whole family.

You can make them ahead and tuck them into the fridge or freezer and serve as a quick breakfast or snack throughout the week. We also love to pack them in kids lunches.

(You may also like my Berry Muffins and Berry Breakfast Cake.)

Ingredients You Need

The ingredients in these muffins are very straightforward and include the following ingredients from the pantry and refrigerator.

• Whole wheat flour: This makes a hearty base for the muffins with fiber and complex carbs.
• Rolled oats: These are sometimes called “old-fashioned” oats at the store. I use them here to add a whole grain. (You can substitute all-purpose flour if you prefer.)
• Baking powder and baking soda: A mix of these leavening agents ensures that the muffins bake through and rise properly.
• Maple syrup: I use maple syrup as the sweetener in this recipe. You can use honey (for kids over age 1), too.
• Unsalted butter: You’ll melt the butter and let it cool slightly before adding to the batter. I prefer to use unsalted butter so I can control the amount of salt.
• Eggs: I bake and cook with large eggs, so that’s what I use here.
• Vanilla extract: You can use pure or artificial vanilla extract here according to your preference.
• Milk: I use whole milk, but low-fat would work, too. You can also use nondairy milk if you prefer.
• Strawberries: I show using fresh berries here, but you can use frozen ones too. Either way, the muffins will bake through best if the berries are finely chopped.
• Lemon zest: Fresh lemon zest adds fresh flavor to the muffins.

Ingredient Swaps

Use a cup-for-cup style of gluten-free flour in place of the wheat flour.

Trade in honey for the maple syrup.

Use vegetable oil or melted coconut oil in place of the butter.

Use nondairy milk if needed.

Add cinnamon instead of using the lemon (though the lemon is really great).

To use frozen strawberries, let the berries sit at room temp for a bit to soften, then cut into small pieces with kitchen scissors.

Step-by-Step Instructions

Here’s a look at the easy process for making these muffins so you know what to expect. Scroll down to the bottom of the post for the full recipe.

1. Stir together the dry ingredients.
2. Add the wet ingredients.
3. Add the lemon zest (I use a fine microplane).
4. Stir batter together.
5. Divide among a muffin pan.
6. Bake and let cool.

TIP: Dice the berries up into small pieces so they are easy to bite into when eating the muffins.

Frequently Asked Questions

Serving Suggestions

We often have these as a simple breakfast, snack, or even lunch component with a side of fruit. If I’m feeling fancy I may add some cheese or a smoothie. Really anything goes!

You can also top them with a little butter, almond butter, or cream cheese for additional flavor if you’d like.

What makes these muffins “healthy”?

Everyone uses that word to mean something different and there’s no one single definition. For me, I use it to signify that these include whole grains, less added sugar, and more fresh fruit than most other standard Strawberry Muffin recipes.

How to Store

Store fully cooled muffins for up to 3 days in an airtight container in the fridge. Warm for 15 seconds to serve or serve at room temperature. You can also freeze for up to 6 months in a zip-top freezer bag in the freezer. Try to remove as much air as possible before sealing to help prevent ice crystals from forming.

Thaw at room temperature, overnight in the fridge, or in 15-second increments in the fridge.

These are a really great muffin to make ahead and freeze or to share with a family in need through a Meal Train.

Best Tips for Success

• Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
• If using frozen berries, let them thaw enough that you can separate them and cut them into 1/2- to 1-inch pieces with kitchen shears. Stir into the batter while still frozen.
• To make without oats, omit the oats and use ½ cup all-purpose flour instead.
• Use the fresh lemon to add bright flavor.
• Use a cake tester inserted into the center of the muffin to test for doneness. It should come out clean.

I’d love to hear your feedback if you make the recipe, so please comment below to share!

• Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.

• Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.

• Evenly divide the batter among the muffin tin using about ¼ cup per cup.

• Bake 16-18 minutes or until a cake tester inserted into the center comes out clean.

• Remove from oven, let cool for a minute or two in the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

Store fully cooled muffins for up to 3 days in an airtight container in the fridge or 3 months in a zip top freezer bag in the freezer.
Egg-free: Instead of the egg, use 2 tablespoons ground flaxseed and ¼ cup water.
Gluten-free: Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.
Dairy-free: Use an unsweetened plain nondairy milk for cow’s milk.
Mini muffins: Reduce baking time to 12-14 minutes to make 24 mini muffins.
Dice the berries into small pieces to ensure the batter around them holds together well as they bake.
Use a cake tester inserted into the center of the muffin to test for doneness. It should come out cleanly.
Remove the muffins from the pan after they come out of the oven so they can cool on a wire rack, rather than continue to bake in the hot pan.
Stir together ¼ cup powdered sugar and 1 tablespoon milk to make an optional icing. Drizzle it over the muffins with a spoon.

Serving: 1muffin, Calories: 153kcal, Carbohydrates: 21g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 150mg, Potassium: 118mg, Fiber: 2g, Sugar: 10g, Vitamin A: 75IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 1mg

This post was first published April 2018.