Strawberry Yogurt Oat Muffins

Having muffin lovers in my house keeps me on my toes when it comes to baking a variety of muffins, and these strawberry yogurt muffins are the type my family asks me to repeat. That’s how I know I have a winning recipe that I can share with you!

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.

This recipe came about because one week I wanted to recreate a yogurt quick bread that my aunt in Spain makes and the batter didn’t turn out how I remembered. I called her, and she suggested that I bake the batter into muffins instead.

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.

It’s funny how sometimes great recipes come out of a “measuring error” usually because I am baking while tending to the kids’ needs. I’ve baked these muffins a dozen times and every time they are a favorite.

The base for the recipe is yogurt, flour, and oats, two things I have in my fridge and pantry. I’ve tested this with all-purpose gluten-free flours, and while different flours yield a different texture, this one is by far my favorite.

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.

What I love is that I can use fresh fruit, like strawberries that are a little too ripe in my fridge, or frozen fruit that I always have in my freezer for smoothies. Either way, you’ll want to make sure the fruit is chopped into even sized pieces for even cooking.

Making these muffins is super easy, and cleanup is a breeze since everything comes together in a single bowl. Watch how easy they are to make in this quick video.

The result is fluffy and moist muffins that my family loves. We love to have these in the morning with additional fruit or in the afternoon as a snack. My exchange student said that it reminds her of Spanish breakfast muffins, so now she takes one or two for the bus ride to school.

If you love muffins, you need to try my blueberry muffins, and if your kid needs a gluten free option, you will love my gluten free pancake muffins.

Are there muffin recipes you’d been wanting to try but want a recipe for? let me know!

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.

Strawberry Yogurt Oat Muffins

Strawberry Yogurt Oat Muffins: These muffins are great for breakfast or as a snack in your kids lunchbox. Filling and high in protein.
  • Author: Laura Fuentes
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 9 muffins

Ingredients

  • 1 1/2 cups white whole wheat flour*
  • 3/4 cup old fashioned oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups plain Greek yogurt
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 cup diced fresh strawberries

Instructions

  1. Preheat oven to 375° and line a muffin pan with 12 liners.
  2. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk yogurt, egg, melted butter, and vanilla.
  4. Slowly incorporate the wet ingredients into the dry ingredient bowl and stir until just combined being careful not to over-mix.
  5. Gently fold in diced strawberries to the batter. Fill muffin tins to 3/4 full and bake, 22 minutes, until the tops are golden brown. Remove from oven and allow muffins to cool down.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 279
  • Sugar: 16.7 g
  • Fat: 9.1 g
  • Carbohydrates: 37.8 g
  • Fiber: 1.6 g
  • Protein: 10.6 g

 

Leave a Reply 32 comments

Ashley - September 15, 2016 Reply

These look delicious!

Mary - September 17, 2016 Reply

I made these this morning. I couldn’t wait!! You are right, I had everything in already and they turned out amazing.

Lisa Johnson - September 17, 2016 Reply

they are beautiful looking, moist, and tasted delicious. Thanks for making our breakfast awesome.

Emma B - September 17, 2016 Reply

i can’t wait to try these!

Sarah B - September 17, 2016 Reply

I didn’ have strawberries on hand so I used frozen blueberries. Came out great!

    Laura Fuentes - September 19, 2016 Reply

    I love using blueberries with this recipe too!

Annie - September 18, 2016 Reply

What temperature should these cook at?

    Laura Fuentes - September 19, 2016 Reply

    Annie, check the recipe. it has been updated. My apologies.

Stephanie - September 18, 2016 Reply

What temp? I didn’t see it in the written recipe or hear it on the video

    Laura Fuentes - September 19, 2016 Reply

    My apologies. 350F. The recipe has been updated. Thank you!

Jennifer - September 18, 2016 Reply

Can’t wait to try these! Great for school snack!

Steve Westmoreland - September 18, 2016 Reply

Oops! What temp do we bake at????

    Laura Fuentes - September 19, 2016 Reply

    my apologies. I just updated the recipe. 350F.

Tracey - September 18, 2016 Reply

Looks fabulous!

Quick question though, video said 12 muffins and recipe says 9. Which is right? 🙂

Enjoy Barcelona and Spain, it’s on my list to visit…someday!

    Laura Fuentes - September 19, 2016 Reply

    9 with big tops, 12 standard muffins LOL. I remember quite well changing my mind mid-video. sorry!

Emily Francis - September 20, 2016 Reply

Delicious!

Serena - September 22, 2016 Reply

I made these this morning and thought I’d let you know how awesome they were! Thanks!

GK - September 30, 2016 Reply

Baked these super easy and quick to out together muffins.. DELICIOUS!

    Laura Fuentes - September 30, 2016 Reply

    I’m so glad you liked them!

Kathleen Kiyak - October 12, 2016 Reply

I made these on a school holiday with my kids and they loved them! The batch is already done and by 3 yr old is asking to make more.

Jen - April 1, 2017 Reply

Can these be made into mini muffins? Would the cooking time need to adjust?

    Laura Fuentes - April 3, 2017 Reply

    Yes. Cooking time will be about 10-12minutes. enjoy!

Madelin - April 16, 2017 Reply

What can the sugar be replaced with?

    Laura Fuentes - April 17, 2017 Reply

    You can half the sugar in the recipe and still yield moist muffins. I have not tried omitting it.

Amanda - April 4, 2018 Reply

Made these yesterday and very disappointed. They taste very bland, the batter is difficult to place into a muffin pan so the shapes of them were strange. Not making again.

    Laura Fuentes - April 9, 2018 Reply

    Sorry they didn’t’ turn out for you.

Kaitlyn - April 22, 2018 Reply

How many calories in one muffin? They look delicious I can’t wait to try them!

    Laura Fuentes - April 25, 2018 Reply

    Hi Kaitlyn, the recipe has been updated with nutritional data. Enjoy!

Kelly smith - June 7, 2018 Reply

Delicious. I made these for my 7 month old baby but left out the sugar and salt and baked it in a cake tin so I could cut it into handy sized pieces for him to hold so left it in the oven for a bit longer. For my slice i drizzled lemon flavoured honey on top but kot for my baby boy as honey is a no no under 12 months. Thank you so much for the recipe. Xx

    Laura Fuentes - June 9, 2018 Reply

    I’m so glad he enjoyed them! 🙂

Alexis - July 31, 2018 Reply

Can I use almond flour.

    Laura Fuentes - August 1, 2018 Reply

    yes, while almond flour tends to not be a 1:1 substitute, it works in this recipe. It yields a bit denser muffin but this you know if you bake with almond flour. enjoy!

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