These strawberry muffins are quick to make, refined sugar free and healthy for the whole family. Make them for a delicious breakfast or as the perfect afternoon snack. Muffin time is all the time!
Strawberry Muffins Recipe
As I've mentioned a few times before, quick breakfast foods are really essential in our house. Our kids are just like me, and they wake up basically hangry and need food ASAP.
These moist strawberry muffins came to the rescue a few weeks ago when I finally tried a strawberry version of my mixed berry muffins that we LOVE.
These muffins are super similar to the mixed berry version, but I just love, love, love strawberries so these are an easy favorite of mine. Like the mixed berry muffins, these fresh strawberry muffins are refined sugar free and are instead sweetened with coconut sugar.
If need some added sweetness, these chocolate chips muffins are sure to hit the spot.
My son loves blueberries more than anything on the planet but I think he'd choose these strawberry muffins over the mixed berry or blueberry muffins if you asked him. And hearing a little one say "trawberry mussins" is just about the cutest thing you could hear.
Why You'll Love this Recipe
You're gonna LOVE this muffin recipe, for a few reasons:
- Since these tender muffins are sweetened with coconut sugar, they are the perfect treat for any crowd!
- You only need to take a half hour out of your day to make this easy muffin recipe loaded with juicy strawberries.
- Muffins are the perfect shareable baked good. Bring a batch to a playdate, potluck, or over to a friends house!
Here is everything you need to make the perfect muffin that makes the busy mornings so much easier:
- all purpose flour
- old fashioned rolled oats
- coconut sugar
- baking powder
- ground cinnamon
- almond milk
- greek yogurt
- coconut oil
- large eggs
- pure vanilla extract
- diced strawberries
Substitutions and Variations
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make these fluffy muffins without gluten. Double check the old fashioned oats you plan to use and make sure they are gluten free as well.
Coconut oil can be swapped out for olive oil, avocado oil, or any mild flavored oil you have on hand.
To make these flavorful muffins dairy-free, use a dairy-free yogurt in place of the full-fat Greek yogurt. You can also take it a step further and make these strawberry muffins vegan by using an egg replacer!
Although this recipe is designed to be refined sugar free, feel free to replace the coconut sugar with brown sugar or turbinado sugar.
These incredible muffins can be made even more delicious with a sweet crumbly topping. Make a streusel topping and add it to the tops of the muffins before baking for a more bakery-style muffin.
How to Make Strawberry Muffins
Here's how to make this easy strawberry muffin recipe:
In a large bowl, combine the all purpose flour, oats, coconut sugar, baking powder, cinnamon and salt.
Then use a large glass measuring cup or a small bowl and combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
Create a well in the center of the dry ingredients in the large mixing bowl. Then, slowly pour the wet ingredients into the flour mixture. Mix the ingredients for bakery style strawberry muffins with a rubber spatula until just combined.
Then fold in the diced strawberries.
Hot Tip: It is very important not to over-mix muffin batter. Mix until just combined, and don't keep mixing. Then once the strawberries are folded in, the muffin batter is ready to go.
Using a cookie scoop or ice cream scoop, scoop the muffin batter into the prepared muffin tin. Fill each of the muffins cups about ¾ of the way full.
Then place the strawberry muffins into the preheated oven and bake for 20-22 minutes. The muffin tops should be golden brown and bounce back when gently touched.
Place the freshly baked strawberry muffins onto a wire rack and allow them to cool.
Enjoy while warm, or store once they reach room temperature!
How to Store Leftover Strawberry Muffins
Freshly baked muffins always have the best flavor and texture, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s the main things you need to know:
Store leftover muffins in an airtight container, lined with paper towels to help collect condensation from any residual heat in the muffins. Make sure each fresh muffin is completely cooled for best results.
The best way to store strawberry muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Tips for Success
Here are some tips and tricks for making this recipe:
- This recipe makes about 12 muffins, and they only last a couple of days in our house. So, I recommend doubling the batch if you are serving a large crowd or know there are often cravings for a sweet snack in your house.
- Before placing the muffin pan into the oven, give it a slight tap on the countertop. This helps to remove any air bubbles in the muffin batter.
- Gently fold the strawberries into the batter so that they don't bleed. The more you mix and the heavier you mix, the more pink will bleed into the muffin batter.
Fresh summer berries always provide better flavor. However, sometimes it can be difficult to find good fresh strawberries. You can absolutely use frozen strawberries, just make sure they are pre-diced. Otherwise, allow them to thaw and dice before using.
The secret to making moist muffins is greek yogurt. There are a lot of methods out there, ie. sour cream, butter and oil, etc. But I have found that greek yogurt produces the best results. It is also important to store your leftover muffins properly so that they remain moist and don't dry out.
More Muffin Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 ½ cups all purpose flour
- ¾ cup old fashioned rolled oats
- ½ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup almond milk
- ½ cup greek yogurt
- ¼ cup coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup diced strawberries
- Preheat oven to 375°F. Prepare a 12 cup muffin tin by greasing it with cooking spray or by adding muffin liners.
- In a large mixing bowl, combine flour, oats, coconut sugar, baking powder, cinnamon and salt.
- In a separate bowl, combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
- Create a space in the center of the dry ingredients. Pour the wet ingredients into the bowl and gently mix ingredients with a silicone spatula.
- Gently fold in diced strawberries.
- Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
- Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
- Allow muffins to cool on a cooling rack
You can substitute all purpose flour for the bread flour if you don't have any available. Bread flour just makes the muffins a tad bit fluffier!
For donuts, use a donut pan and bake for 12-15 minutes or until donuts spring back when gently touched.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 227mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 4g