Gluten-Free & Sugar-Free Strawberry Oat Muffins (So Fluffy!)

Think of these strawberry oat breakfast muffins as a delicious mash-up between oatmeal and strawberry shortcake! You get the whole grains goodness of whole wheat flour and old-fashioned oats (naturally gluten-free!), along with a burst of fresh strawberry flavor and the added richness of Greek yogurt. And for a naturally sweetened, no-sugar option, try my strawberry oatmeal variation –  no flour required, just oats, strawberries, and a touch of sweetness from maple syrup or your favorite sugar substitute! Either way, it’s a satisfying and delicious start to your day!

Healthy Strawberry Oat Breakfast Muffins

I find using sweetened strawberries helps balance out the flavors nicely. And to add a hint of extra flavor, I like a drizzle of maple syrup. It complements the strawberries and the cozy crunch of the oats. For a bit of a tang, I often add some Greek yogurt to the mix. It gives them a light, almost sour cream-like quality.

During my recipe testing, I was particularly pleased with how Quaker oats added a lovely, hearty texture to the muffins. A sprinkle of oats on top (about 2 tablespoons) adds a fun polka dot-like visual interest that kids will love.

Start Your Day Fluffy

These muffins are satisfying and surprisingly fluffy, making them a perfect grab-and-go breakfast solution for a busy day. I love that they hold their shape well and aren’t overly sweet, so they’re a treat the whole family can enjoy. It’s worth noting that these muffins are a good way to boost your whole grain consumption – something many Americans don’t get enough of. Their versatile nature means they work for breakfast, snacks, or even a light dessert!

Fun Fact About Oats

Did you know that old-fashioned oats, quick-cooking oats, instant oats, and even oat flour offer the same nutritional values?  It all starts with the oat groat. It’s how the oat groats are cut and rolled  –  into smaller, thinner pieces – that gives us the different textures we see in granola bars, cookies, oatmeal, and even veggie burgers.

Why Make Strawberry Oatmeal Muffins?

Muffins have always been a go-to for me – they’re easy to take on the run, keep you feeling full, and offer a burst of delicious flavor. This recipe actually started with my love of blueberry muffins. I took everything great about those – the whole grain goodness and the touch of nuttiness from the rolled oats –  and swapped in fresh strawberries for a sweet and satisfying twist.

It’s a perfect way to use up springtime berries, and they remind me of warmer weather and the sweet taste of summer strawberries. Whether you need a quick breakfast or a satisfying snack, these strawberry oatmeal muffins are a winner!

Strawberry Muffin Tips:

  • Choose the Best Berries: If you’re lucky enough to have strawberries that are pink and flavorful all the way to the center, you don’t need to hull them. However, if the insides are white and flavorless, it’s best to remove that part with a paring knife before dicing for your muffins.
  • Greek Yogurt for the Win: Use Greek yogurt instead of regular yogurt. It’ll give your muffins a higher rise and a beautifully domed top. Any fat percentage will work, though higher fat yogurt will yield a slightly richer muffin.
  • A Touch of Sweetness: Sprinkle a bit of raw sugar on top of your muffins before baking. Just a light sprinkle creates a delicious sweet crunch and makes a big difference.  If you don’t have raw sugar, no worries – you can omit it!

Nutritional Information

Estimated Nutrition
Nutrition FactsStrawberry Oatmeal Muffins
Amount Per Serving
Calories from Fat86
% Daily Value
Saturated Fat5.5g
Cholesterol53 mg
Sodium174 mg
Potassium188 mg

Percent Daily Values are based on a 2000 calorie diet. 

Strawberry Oat Muffins

Recipe by Whisk and NibbleCourse: MealsCuisine: American


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Here is the description for ingredients and instructions.


  • 1 ¾ cups whole grain flour (white whole wheat or standard whole wheat)

  • ⅓ cup rolled oats (old-fashioned), plus 2 tablespoons for topping

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon finely ground sea salt

  • ⅓ cup extra-virgin olive oil

  • ⅓ cup maple syrup

  • 2 large eggs (room temperature is best)

  • 1 cup plain Greek yogurt

  • 2 teaspoons vanilla extract

  • 2 cups prepared ripe strawberries (hulled and diced, from ~1 pound)

  • 1 teaspoon turbinado sugar (or raw sugar), for sprinkling (optional)


  • Preheat and Prepare: Start by preheating your oven to 400 degrees Fahrenheit (204 °C). Grease your muffin tin with butter or cooking spray (if it’s not non-stick) to prevent sticking.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
  • Whisk Wet Ingredients: Grab a medium mixing bowl. Whisk together the oil, maple syrup, eggs, yogurt, and vanilla.
  • Mix, But Not Too Much: Pour the wet ingredients into the dry ingredients and mix with a big spoon until just combined. A few lumps are perfectly fine!
  • Fold in the Strawberries: Gently add the strawberries, aiming to keep them whole. The batter will be thick.
  • Fill and Bake: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups. Sprinkle the tops with the remaining oats and turbinado sugar (if using). Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Cool and Enjoy: Let the muffins cool in the pan for a few minutes. Then, run a butter knife around the outer edge of each muffin to help loosen them before transferring them to a wire rack to cool completely.


  • Customization: Feel free to experiment with different berries like blueberries or raspberries for variety.
  • Freezing: Muffins freeze beautifully. Wrap individually and keep frozen for up to 3 months. Thaw overnight in the fridge or rewarm gently in the oven.
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  • Storage Suggestions: Store leftover muffins at room temperature, covered, for up to 2 days, or in the refrigerator for a bit longer. To freeze, wrap muffins individually and store them for up to 3 months.
  • Greek Yougurt Note: You can use any variety or fat percentage of Greek yogurt in this recipe. Muffins made with higher-fat yogurt will have a slightly richer flavor and texture.
  • Make it vegan:
    • To replace eggs, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
    • Substitute yogurt with a smaller amount of vegan buttermilk (non-dairy milk + 1 teaspoon vinegar, rest for 5 minutes) or a plant-based yogurt alternative. Add to the liquid ingredients.
  • Make it dairy-free: Along with vegan yogurt, use the vegan buttermilk option mentioned above.
  • Make it egg-free: Substitute the regular eggs with flax eggs, as explained in the vegan adaptations.
  • Make it gluten-free: Substitute both the all-purpose and whole wheat flour with a measure-for-measure gluten-free flour blend.


Whether you crave a classic strawberry oat muffin with whole wheat flour or the naturally sweetened, flourless variation, these recipes offer a delicious and satisfying way to start your day. They’re quick to whip up, perfect for busy mornings, and a tasty treat the whole family can enjoy. So get baking, experiment with your favorite berries, and discover the joy of homemade muffins!

Frequently Asked Questions

Why are my oatmeal muffins dry?

Several factors can lead to dry muffins:

  • Too much flour: Carefully measure flour by spooning it into the measuring cup and leveling it off.
  • Overbaking: Check for doneness with a toothpick, as slightly underbaked muffins are moister.
  • Inadequate fat: Using spreads rather than butter or margarine can affect the texture, as spreads contain more water. Use butter, margarine, or vegetable oil sticks and ensure you’re accurately measuring the correct amount. Don’t confuse 1 stick with 1 cup!

Why are oatmeal muffins good for you?

Oatmeal muffins offer several health benefits:

  • Oats: A great source of dietary fiber, particularly beta-glucan, known for its cholesterol-lowering properties.
  • Additional nutrients: Depending on other ingredients, these muffins offer vitamins, minerals, and antioxidants.

What are healthy muffins made of?

Here’s a common list of healthy muffin ingredients:

  • Whole grains: Whole wheat flour, rolled oats
  • Dairy: Milk (can use plant-based alternatives)
  • Natural sweeteners: Honey, maple syrup
  • Eggs
  • Baking essentials: Baking powder, baking soda

What are some fun facts about oatmeal muffins?

  • No rising time: Unlike bread, muffins don’t need yeast.
  • Versatile flavors: They can be sweet with fruit or savory with cheese, vegetables, etc.
  • On-the-go option: Their portability and nutritional benefits make them a great breakfast treat.

What is the secret to moist muffins?

  • Don’t overmix: Overstirring develops gluten, making muffins tough.
  • Chill the batter: This allows the flour’s starch to absorb moisture, yielding a tender muffin. Resting the batter also thickens it, preventing dry muffins and encouraging tall, fluffy tops.
  • Room temperature ingredients: These mix more seamlessly, preventing a crumbly, cakey texture.
  • Bake time: Watch carefully, as overbaking dries muffins out.
  • Let them cool: Letting the muffins rest intensifies the flavors and improves the final texture.

Why isn’t my muffin Fluffy?

  • Too much liquid: A dense muffin often means too much liquid in the batter. Make sure to carefully measure all your ingredients.
  • Incorrect measuring technique: Use the correct type of measuring cup for dry vs. liquid ingredients – there’s a difference!

Is it OK to eat baked oats every day?

In general, medical experts consider oatmeal a healthy breakfast choice. Enjoy your baked oats in moderation, whether as a container of warm soaked oats, overnight oats, baked bars, muffins, or even blended into waffle batter.

Can I eat a muffin every morning?

While muffins are delicious, store-bought muffins from bakeries and coffee shops can be high in sugar, calories, and less-than-ideal fats. A homemade muffin using healthy ingredients is likely a better breakfast option, but consider it an occasional treat rather than a daily staple.

At what temperature do you bake oatmeal muffins?

Most oatmeal muffins bake well at 400 °F (204 °C). This is slightly higher than standard muffin recipes due to the oats. The higher heat allows the oats to cook thoroughly without worry of burning the muffins.

How do you keep the muffins from sticking to the liners?

Muffins with fruit, like strawberries, can be tricky when it comes to liners! Here are tips to prevent sticking:

* Flour the fruit: Tossing your diced fruit with a bit of flour before adding them to the batter helps counteract their moisture.

* Try parchment liners: Parchment paper is naturally non-stick and often performs better than standard liners.

* A light spray:  If needed, a quick spritz of cooking spray can help with release, but don’t coat the paper so much that your batter slides off.

How do you know when muffins are done?

Oatmeal muffins can be a bit trickier to test for doneness, as they are naturally moister. Here’s what to watch for:

* Toothpick test: Insert a toothpick into the center. A few moist crumbs are okay, but it shouldn’t come out coated with liquid batter.

* Internal temperature: If you have a kitchen thermometer, the center of a fully baked muffin should read between 200 °F and 210 °F (100 °C).

Whisk and Nibble

Whisk & Nibble is a blog devoted to all things related to food - from sharing recipes for meals and drinks to highlighting the latest dessert trends and culinary lifestyle content. Visitors can find ideas and inspiration for all eating occasions while enjoying engaging writing about food culture. Whisk & Nibble aims to bring readers together over the shared joy of cooking and dining.

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