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A close-up shot showcases delicious Strawberry Oatmeal Muffins, highlighting their texture and inviting appearance.

Irresistible Strawberry Oatmeal Muffins

These Strawberry Oatmeal Muffins are soft, chewy, and packed with juicy strawberries and wholesome oats. They're easy to make and perfect for a quick breakfast, snack, or treat. This recipe promises a delightful blend of textures and flavors in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour or gluten-free blend
  • 1 cup rolled oats not instant
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon optional
  • ½ cup milk dairy or non-dairy
  • ½ cup unsweetened applesauce
  • ¼ cup melted coconut oil or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and chopped

Equipment

  • Muffin tin (12-cup)
  • Muffin liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Wire rack
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together the milk, applesauce, melted coconut oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use rolled oats and avoid overmixing the batter. Pat the chopped strawberries dry to prevent soggy muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Variations: Add ½ cup chocolate chips, ¼ cup chopped nuts, or the zest of one lemon to the batter. Experiment with spices like nutmeg, ginger, or cardamom.