Strawberry Yogurt Oat Muffins

4.5 from 11 reviews


  • 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


  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.


Make this recipe gluten-free by swapping the wheat flour for a 1:1 gluten-free all-purpose flour.