Thick n' fluffy, perfectly sweet Strawberry Oatmeal Muffins are flavorful and naturally sweetened. The perfect grab n' go breakfast or snack!
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Lookout world, I've been baking.
If you've followed Simply Sissom for any amount of time you know that I am a self-professed failure in the baking arena. Buuuuuuut, sometimes you want to bake something cozy and delicious. There's just something about making muffins from scratch that makes you feel like you are WINNING at life (<-- just me?????).
If I share a muffin recipe, you can be sure that it's going to be SIMPLE. No fussy instructions. Seriously, who has time for planning out room temperature butter and milk warmed to exactly 72 degrees? Not this girl.
Which is why I'm so happy to share with you MY CURRENT FAVORITE baking situation, these Strawberry Oatmeal Muffins. Here's what makes them my favorite...
- TASTE FANTASTIC
- Wholesome ingredients - oatmeal is the base!!!
- Honey instead of straight up white sugar.
- Juicy strawberries for a little bit of added sweetness and tang
- Short real-food ingredient list. Oatmeal, honey, strawberries... things of this nature.
These favorite Strawberry Oatmeal Muffins are adapted slightly from THIS RECIPE, from Sally's Baking Addiction. I swapped out white flour for whole-wheat and went for a strawberry twist instead of using blueberries. If you haven't checked out Sally's Blog.. you must! It's my go-to for sweet treat recipes!
This recipe is unique because the batter is not made from oats, it made from actual real-life oatmeal. It gives the muffins an amazing chunky texture + adds a good amount of fiber. Make sure that you allow the oats to soak in the milk for a full 20 minutes. No short-cuts. I usually soak the oats first and then assemble the wet and dry ingredients while I'm waiting for the mixture to thicken. Unfortunately .. 20 minutes is the optimal time. You can't soak the oats overnight or you lose too much moisture.
That's it for nitty-gritty. What are you waiting for?????? Go make Strawberry Oatmeal Muffins!
Time Saving Tips and Tricks
Prep: As you throw together your first batch of these muffins, why not make a mix of the dry ingredients for a future muffin making session? I like to take out 2 large bowls, and just make the 2 mixes side by side. It takes very little extra time. Next time you make muffins, just add the wet ingredients and mix. It’s just like a store bought muffin mix but SOOO much healthier.
Make Ahead: Muffins can be stored in the refrigerator for 5-7 days and in the freezer for several months.
Freezer: Yes, they can be frozen! Wrap each muffin individually in plastic wrap and store in the freezer. To thaw, pop them in the microwave or oven or put them in the refrigerator over night.
Print📖 Recipe
Strawberry Oatmeal Muffins
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Muffins
Description
Thick n' fluffy, perfectly sweet Strawberry Oatmeal Muffins are flavorful and naturally sweetened. The perfect grab n' go breakfast or snack!
Ingredients
- 1 cup milk
- 1 cup old fashioned oats
- 1 ¼ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup honey
- 1 large egg
- 1 tsp vanilla
- 1 cup diced fresh strawberries
Instructions
- Combine milk and oats. Set aside for 20 minutes so the oaks soak up the milk.
- Preheat oven to 425 degrees. Line a muffin pan with 12 cupcake liners.
- Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the butter, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients, stir to incorporate. Add oatmeal/milk mixture and strawberries. Fold everything together until combined.
- Spoon batter into liners (I like to use an ice-cream scoop). Fill muffin cups to the top. Top with oats and a little bit of coconut sugar.
- Bake muffins for 5 infuse at 425, then keeping the muffins in the oven, reduce the temperature to 350. Bake for 15-18 additional minutes. Remove from oven.
- Allow muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- Don't skimp on soaking the oats for 20 minutes.. it's necessary!
Nutrition
- Serving Size: 12
- Calories: 205
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
Let's Connect:
- Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
- Interested in more Whole30 meal prep ideas? Follow Simply Sissom on Instagram. I share all my meal plans and behind the scenes prep session videos on Instagram stories.
- Want to prep 5 whole-food meals for a family of 4 in just 45 minutes? Check out my new program, Savvy Mama Meal Prep: Quick and Easy. Use code SMMP50 to save 50%
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Tamara Attanasio says
Turned out fantastic! Toddler and mommy approved!
★★★★★
Bailey Sissom says
Yay! So glad that you loved it!
Amy N says
We've made these a few times now - these are our standard breakfast option approved by the picky six year old.
And I've often substituted the strawberries for blueberries or chocolate chips to take to potlucks too.
★★★★★
Bailey Sissom says
I love to hear this! Glad you enjoyed the muffins.
Erika says
Easy and delicious! I used regular flour, I didn’t have whole wheat on hand. They turned out great, I will definitely make again.
★★★★★
Sarah says
Not being an oatmeal person, can I use “quick oats” (what i already have) for old fashioned oats? Still soaking in the milk?