Recipe Image
Strawberry Oat Muffins
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NDSU Extension

Strawberry Oat Muffins

Recipe Type

These strawberry muffins are great for breakfast, with tea, or as an after-work snack.



  • 1 cup quick cooking oats
  • ½ cup packed brown sugar
  • 1 cup Greek yogurt
  • ⅓ cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour (plus some extra for strawberries)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chopped strawberries


Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes. In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined. Mix the strawberries with 1 to 2 Tbsp. of flour in a small bowl. Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk. Fold in the strawberries with two to three stirs. Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean. Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Dietary and Nutrition


One cup of strawberries provides about 50 calories. Strawberries are a good source of soluble fiber and vitamin C. Eating more soluble fiber can help manage cholesterol and blood sugar levels. Vitamin C is an antioxidant, which protects cells from damage.

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Make at least Half Your Grains Whole Grains (FN726, Reviewed Dec. 2021)

The food icon at recommends that at least half of the grain foods in your diet be whole grains

Focus on Fruits (FN722, Reviewed Dec. 2021)

The food icon, MyPlate, at can help you determine what you need and track your progress toward nutrition goals.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.