I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top.
I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats.
Greek yogurt rounds them out with a light sour cream-like tang. What more could you want in a muffin?!
I teamed up with Quaker to create this recipe. After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Watch How to Make Strawberry Muffins
Sprinkle a couple of tablespoons of oats over the muffins before baking, too, if you’d like to add some polka dot-like visual interest (no sprinkles required).
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. Most Americans fall short on whole grain consumption, so always keep the versatile oat in mind!
You know I’m a big fan of whole grains, and I learned a fun fact when I was researching my cookbook. Did you know that old fashioned oats, quick-cooking oats, instant oats and oat flour offer the same nutritional values? They all start out as the same oat groats, and they’re just cut and rolled to into smaller and thinner pieces as you go down the line-up.
I’m partial to old fashioned oats for their toothsome texture, but I’ve found that quick-cooking oats work great when you want a slightly more uniform texture in granola bars or cookies. I even used quick-cooking oats in the veggie burger recipe in my book.
Strawberry Muffin Tips
- If you get lucky and your strawberries are pink and flavorful through the center, no need to hull them. If their insides are white and flavorless, remove that part with a paring knife before dicing.
- Use Greek yogurt, not regular yogurt—it produces a higher rise and more domed top. Any fat percentage will work.
- Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.
As always, please let me know how you like this recipe in the comments! I hope they become your favorite summertime muffins.
Strawberry Oat Muffins
- Author:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup extra-virgin olive oil
- ⅓ cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- 2 cups hulled and diced ripe strawberries (from 1 pound of strawberries, you may not need them all)
- 1 teaspoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
- In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
- Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Notes
Storage suggestions: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*Greek yogurt note: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients.
Make it dairy free: See vegan buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
▸ Nutrition Information
This post was created in partnership with Quaker and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Gaby Dalkin
Never met a muffin I didn’t like…
Kate
:)
Kirsty
Really like this recipe, I popped a few blueberries through mine as I had some,and used rosewater instead of vanilla as I had run out, yummo. Fat ratio was fine, thinking to fancy them up I will top them with a little sweetened labne as I made some of that the other day. Thanks for sharing, I quite often default to your recipes.
★★★★★
Carol
Hi – I substitute oat flour (I grind rolled oats in my blender) in place of whole wheat or white flour in all your recipes. It works great! I made you banana bread this am from your cookbook with the oat flour and it came out fantastic! Thanks kate!!
★★★★★
Kate
Thanks for sharing, Carol! I appreciate the review.
Mary Traylor
Hi Carol,
I wanted to make the strawberry muffins, but needed them gluten free…. All the gluten free flours are so different, I had no idea what kind to use…but the oat flour makes perfect sense. Thanks for the tip.
Mary
Roshnee
The recipe sounds delicious. I don’t have a muffin pan, can I instead pour all of the batter in a cake pan? If so, do I need to adjust the baking time?
Kate
Hi Roshnee, a 9″ round cake pan (or a loaf pan) should work. The baking time will be increased, but I’m not sure exactly how long it’ll take. Bake until it achieves the visual cues provided in the recipe (“until the muffins are golden on top and a toothpick inserted into a muffin comes out clean”).
Anya
What other fruit could go into the muffins if I don’t have strawberries on hand? Would frozen berries work?
Kate
Hey Anya! You could use up to 1 1/2 cups frozen blueberries or raspberries, I think. Don’t defrost them; just fold them into the batter when you would add the sliced strawberries.
D’Lorah
I used frozen strawberries that were thawed and they came out great!
★★★★★
Kerith Donnay
Hi Kate. Thanks for this great recipe. I have a question – you mentioned that it’s possible to add 1/3 cup of oats to any of your muffin recipes (of which I have tried, and loved a lot!). How much would you need to reduce the flour if adding the oats? Thanks so much!
Kate
Hi Kerith, good question! You actually don’t need to reduce or change any of the other quantities when adding up to 1/3 cup old-fashioned oats, in my experience. Think of them more as an add-in (like nuts) than flour, if that makes sense.
Brittany Audra @ Audra's Appetite
I have been having quite the moment with making muffins lately! Love trying new varieties that are healthier too. I’ve actually never tried olive oil in muffins before…but I’m excited to try! Does it have a strong taste?
Kate
Hey Brittany! As long as your olive oil hasn’t gone bad (rancid), the olive oil add a light-to-imperceptible flavor. You can also use coconut oil, which will impact the nutrition profile but it will work just as well as olive oil.
Natalie
Looks so delicious and perfect for weekend brunch!
★★★★★
Kate
Thank you, Natalie!
Rylee
Amazing recipe! Going to try this one! Thanks!
★★★★★
Kate
Let me know what you think when you do, Rylee!
Clarisse
I only had 3/4 cups of Greek yogurt left and honey to sub for maple syrup so I panicked but I just made/tasted my “version” and they came out great! They’re not sweet at all, so I’ll add a little bit of butter to fatten it up a bit, but I liked this healthier alternative for muffins after eating cookies all week haha.
★★★★★
Paula E Sanderson
I just made the strawberry muffins with just-picked strawberries from the field and substituted the olive oil with organic MTC oil. They came out awesome – will be serving these as the shortcake part of strawberry shortcake for dessert tonight. Great recipe!
Kate
Fresh picked strawberries, amazing! Thank you, Paula.
Diane
I made these with blueberries and I used agave instead of maple syrup. They are delicious! Very easy.
Kate
Thank you, Diane!
Pam Edmondson
Perfect timing, this recipe was in my inbox this morning, just as I was getting ready to make breakfast. Made them as written and they are delicious. My family enjoyed them too. I love that they are whole grain and use olive oil. Thanks for another great recipe!
★★★★★
Kate
I love when that happens!Thanks for sharing, Pam.
Ari
Thsi redipe looked devine. But Are you sure about 1/2tsp salt? Mine ended up super salty! Very unfortunate.
Kate
Ari, I’m sorry to hear that! Yes, I use 1/2 teaspoon fine sea salt in all of my muffin recipes. Are you sure you didn’t use 1/2 tablespoon on accident? I hope the saltiness mellows out for you! Definitely scale back a bit next time.
Kayla
Kate yesssss! I just got way too many strawberries from a relative today and needed something to make with them. You rock! Sending love your way.
Kate
Thank you, Kayla!
Paulai
I made these with gluten free flour (husband had celiac) they did not rise but were still delicious,
not too sweet, and thankfully
mot gluey which happens often with muffins and GF free. Husband ate two, which is a sign of approval!
★★★★★
Kate
I’m sorry to hear they didn’t rise! What gluten free flour did you use? I’m happy they were still delicious.
paula
I use the Bobs Red Mill all purpose GF blend but I’ve never had much luck with any GF baked goods rising. I will totally make them again though — delicious.
I’ve actually been on an almond-flour based muffin kick lately and I’d love to see more almond flour based muffin recipes hint hint ;)
Nadenia
So looking forward to making this recipe. Only thing I wonder about for sweet muffins is the olive oil. Could any given olive oil impart an unwanted flavor?
Kate
Hi Nadenia, as long as your olive oil hasn’t gone bad (rancid), the olive oil add a light-to-imperceptible flavor. You can also use coconut oil, which will impact the nutrition profile but it will work just as well as olive oil.
Nadenia
Thanks! Very reassuring. Especially with baked treats, we aim for best nutrition profile possible. So, we’re in!
Mary Traylor
Wish that strawberry muffin had a gluten free alternative. It looks delish!
Kate
You could try substituting a gluten free flour for the whole wheat flour.
Marlene
I am a huge fan of your recipes but the Strawberry Oat Muffins were not a hit in my household. Although they smelled delicious, the texture was extremely gummy and the taste was bland – despite all the sweet strawberries. Luckily I also made your delicious pecan granola so that compensated for the muffins.
★★
Kate
Marlene, I’m so sad to hear that! I made these muffins at least eight times to make sure they were just right. Did you use the flours specified in the recipe, or did you substitute another flour (such as a gluten-free flour blend)? I hope they tasted better after they rested for a few hours; baked goods typically do have more flavor after a rest.
Rachel
Another great recipe – Thank you Kate!Easy to make and delicious.These will be frequently made at our house.Made with whole meal spelt flour and they turned out great.
★★★★★
Kate
You’re welcome, Rachel!
Libby
Another winner! Perfect texture and just enough sweetness. Thank you.
★★★★★
Kate
Thank you, Libby!
Sheryl
Hello Kate,
Have you, or any of your followers, prepared this recipe using strawberry greek yogurt instead of plain yogurt?
Kate
I have not. It would likely increase the sugar content here and sweetness, since flavored yogurts have more sugar based on the fruit puree typically added.
Steph
How well would these freeze?
Kate
Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Gretchen
Made these as written. Rather bland. Fresh strawberries tasted great, baked , just gooey.
Where is the nutrition information?
Kate
I’m sorry you felt that way, Gretchen. The nutrition information is under the notes section of the recipe. You just need to click to expand. Sometimes ovens can vary. How long did you bake them for?
Bailey
These are the best muffins I’ve ever had! They are sooo healthy too! Thanks for another awesom recipe!
★★★★★
Kate
I’m so happy to hear that! Thanks so much, Bailey.
Eve
Went strawberry picking yesterday so I knew I had to try this recipe. I wasn’t sure about using olive oil, but I couldn’t even taste it. Added cinnamon and freshly grated nutmeg – delicious!!
★★★★
Kate
Fresh strawberries you picked would make this even better! Thanks for sharing, Eve.
Amanda
How much cinnamon and nutmeg did you add?
Erin
Hi Kate! This is the first recipe I made from your blog. I followed the recipe exactly (other than substituting the maple syrup for agave) and during the baking process everything seemed fine. However after baking the insides of the muffins were soggy and uncooked… but the outside was fine. I think it was because I put too many strawberries? I’m not sure. Anyways I’m gonna try your other recipes too I can’t wait!
★★★★
Kate
Erin, thank you for your note and I’m sorry your muffins didn’t turn out perfectly! Perhaps they needed another minute or two in the oven? Did you use the flours called for in the recipe, or did you substitute gluten-free flour perhaps?
Erin
I used regular white flour and even went beyond the 22 min baking time. I’m gonna try it again but this time with dried fruit.
Helen
I’m hoping to make these soon but I live overseas and maple syrup is hard to come by here. Think brown sugar would be an ok substitute?
Thank you!
Amy
I made this recipe this weekend, and even my husband who does not like strawberries thought it was good! They were perfect and now one of my very favorite muffins I have ever made!
★★★★★
Kate
Hooray! Thank you for the comment and review, Amy.
Jeff Roberge
These are really good. I added chocolate chips (because I add chocolate chips to everything) and they are delicious. The batter stays soft and the abundance of berries makes them nice and sweet.
★★★★★
Kate
Chocolate chips are usually a great addition. Thanks so much Jeff, for your comment and review!
Nancy W
I saw this in my inbox super early one morning and forwarded it to my friend down the street who loves to bake…by the time I actually got out of bed she had a batch in the oven…these muffins are the BOMB! (especially when your friend makes them!)
I’m about to make them today, mmm. I wonder about making them as a cake, just so I don’t have to clean the muffin tin.
thanks for posting this, and I love all your recipes!
★★★★★
Nancy W
follow up on making them as a cake – it worked great! Baked for 35 minutes at 400. No guilt eating for breakfast!
Kate
Glad to hear it! Thank you for getting back to us, Nancy!
Kate
What a friend! Thanks for sharing, Nancy. I appreciate the star review.
Winnie
Made these last Sunday. They were just fabulous.
I said “were” because they’re completely gone. My husband had 2 of them as soon as they were cool enough to eat.
★★★★★
Kate
I love that! Thanks so much, Winnie.
Shirl
These muffins tasted wonderful! They were a bit too moist in the middle, but got better when they were cooled. I used a gluten free flour. What did I do wrong that made them so gooey in the middle?
Kate
Thanks, Shirl! It sounds like maybe your muffins needed another minute or two in the oven. If that doesn’t do the trick, it must be due to your gluten-free flour blend, and maybe a different brand would perform better. Those can be tricky!
Dena Englander
These came out very good, I like that they are just slightly sweet and not too sweet. I used coconut oil and regular yogurt (didnt have greek). It yielded more than 12 muffins for me. Thanks!
Kate
Great! Thank you, Dena for sharing.
Sam
Is it possible to make this recipe with steel cut oats instead?
Kate
Old fashioned really work best here as steel cut are denser and won’t bake the same.
Samaanta
Looking forward to baking these for my twins tomorrow! Just wanted to check if I could use steel cut quick cooking oats instead of the old fashioned ones?
Kate
You want to use old fashioned for this! Sorry.
Carrie
Amazing. Delicious. Healthy. Easy to make. Not too sweet. Absolutely a wonderful recipe!!!!
★★★★★
Kate
Lovely! Thanks for your review.
Elizabeth Phelan
Hi, Kate
Just made these (only got 10!) and they turned out great. The only thing I did differently was to grind the oats in the food processor
and then whizz the rest of the dry ingredients. Used it again for
the wet ingredients, so no whisk involvement!
Thanks for all your great recipes, and your fine cookbook, which
I bought at my local independent bookstore; I use it constantly. You’re
very talented! (I’d been meaning to tell you that… for a long time.)
★★★★★
Kate
Thanks for sharing, Elizabeth! I’m so happy you like the blog and cookbook. :) I appreciate the review.
Kristen
I made these today, and we really enjoyed them! I used regular whole wheat flour and the batter tasted a bit sour/bitter… but the muffins turned out fine. They’re not sweet except for the strawberries and sugar on top, so I’m glad I added a generous amount of raw sugar on top.
★★★★
Kate
Thanks for sharing, Kristen!
Shannon
I’ve been wanting to make this recipe since you posted it, and this morning I finally did! These are soooo good. I didn’t have quite enough strawberries (I was 1/4 cup short), but they still came out delicious. I added a smear of peanut butter to the muffin I ate this morning, for a little extra protein before my run. Thank you for another AMAZING recipe!
★★★★★
Kate
You’re welcome, Shannon! I appreciate your review.
Julie Cymek
These were amazing. I used brown rice flour and they turned out GREAT. My friends gobbled them up! Thanks so much; I’ll keep this recipe forever!
★★★★★
Kate
Thanks for sharing! I’m glad you enjoyed it, Julie.
Miranda
Do you think frozen strawberries would work in these?
Kate
Hi Miranda! Fresh strawberries do work best here. The frozen strawberries might be too watery to start.
Perdita
Hi, Kate!
These muffins sound so yummy! Making soon…really appreciate the vegan options!
★★★★★
Kate
Thank you, Perdita!
Maeve
Can the strawberries be frozen?
Kate
Fresh work best here. Frozen can release too much juice from the start.
Heather
I’m going to be that annoying person that has too many questions.
1. Can I use frozen strawberries? Do I just need to thaw first?
2. If I have vanilla greek yogurt already, can I just use that and forget the vanilla extract?
3. If I don’t have maple syrup, is there a substitute I can use if I’m too lazy to go to the store?
★★★★★
Kate
Hi Heather! I’m sorry, I’m probably too late in the game here, but you could probably use defrosted frozen strawberries, you could use vanilla yogurt and drop the extract but your muffins will be quite sweet, and you can use honey instead of maple syrup.
Terry Berkley
They are harvesting cranberries in my area, so I substituted beautiful fresh cranberries in the recipe. I gently poke 4 plump berries into each muffin, found this easier than folding. Fabulous…
★★★★★
Kate
Thanks for sharing! I’m glad you were able to use a local ingredient you like!
Jaylee
I don’t know what went wrong with this recipe. I’m rating it a three because it’s quite possible it was user error. My muffins came out flat as hell and still quite not baked inside even though they were in the oven for past the max time limit.
I was thinking maybe the wetness of the strawberries affected the insides? I know when I make your carrot-based ones, I usually squeeze out some of the liquid from the carrots.
I ended up having to throw them out. They were inedible. Maybe the world is telling me to stick to vegetables…
Still, I appreciate your innovation. Thanks!
★★★
Kate
Hey Jaylee, I’m sorry to hear that! I actually think this is a leavening issue, since your muffins didn’t rise properly. Any chance you left out the baking powder and/or soda, or got the quantities mixed up? That would be my first bet.
Christine
Ridiculously good. My girls think they are dessert. Used Costco frozen sliced strawberries and worked out great.
My daughter just grabbed another as a movie snack!
Thank you again for a fantastic healthy recipe that I don’t have to fight my kids to eat.
★★★★★
Kate
You’re welcome, Christine!
DLORAH
Finally a gluten free muffin moist and full of flavor. I made these muffins with my 3 year old granddaughter blueberries and strawberries and everyone loves them! I am trying to find healthy recipes without whole wheat or white sugar. The maple syrup was just enough flavor for both types of muffins and the extra virgin oliveoil was an added healthy ingredient. I wondered if the extra virgin would create an unacceptable flavor, but it did not. I will look for more of your healthy recipes! Thank you!
★★★★★
Kate
Hooray!! I’m really glad these worked so well for you, Delorah.
Melissa
This sounds delicious. I’m not sure how I feel about the whole wheat flour. Would this also work with regular flour? Would I use the same amount?
Kate
I haven’t tried it, but you could try it.
Pamela McGovern
Use white whole wheat flour. Much better for you than white but not as strong as whole wheat. White whole wheat is unique and I use it almost exclusively.
★★★★★
Rosemary
I just discovered your blog and made your blueberry muffins this morning. They turned out great! Can I substitute honey for maple syrup in this recipe, or do you think the maple syrup is the best way to go?
Kate
Honey would work too, Rosemary!
Rosemary
Thank you! In that case, I would need to reduce the temperature, right?
Aarti Chokkalingam
Made this over the weekend and it turned out great. I substituted strawberries with blueberries but felt it was too much but nevertheless loved it. Next time I am going to reduce the blueberries to 1 1/2 cups. This is the first recipe I am trying out from this blog and definitely won’t be the last.
Also Kate, thank you for mailing the link for the recipe
★★★★
Kate
I’m happy to hear that, Aarti! Thanks for your review.
Jennifer Durrett
I love so many of your recipes, but this one was a miss for me. The ratio of strawberries to batter was so high that the insides ended up gummy (not enough muffin in between strawberry chunks) and mine burned even after turning down to 375. Maybe that’s due to variations between ovens but most muffin recipes I use bake at 350, max. I’ve also learned that I really don’t like the flavor of olive oil in baked goods, but I realize that’s totally a personal preference and most people can’t taste it.
★★
Kate
I’m sorry you didn’t love this one! Thanks for sharing.
Nicole
Thanks for the recipe! I have to say though these looked good but didn’t taste very great. I was surprised extra virgin olive oil was being used as the oil as it has a strong taste. My fiancé and I both found the olive oil taste to be a bit overwhelming. But to each their own! Next time I am going to try canola oil, and adding honey to the batter.
★★★
Kate
I’m sorry you both didn’t love these muffins. I appreciate the review! I don’t prefer canola oil, but your results should work out.
Ivy
Just made these muffins today! I used vegan coconut yogurt and all-purpose unbleached flour since we ran out of whole wheat. They turned out great and they taste amazing. Thanks Kate!
★★★★★
Kate
You’re welcome Ivy!
HN
These actually came out great for me. I see that some people commented that they are bland. They’re not very sweet and that’s actually what I loved about them. Makes a great breakfast muffin- and you can add some jam for extra sweetness. I did tweak the recipe by adding chcocolate chips and I baked for 23 minutes to avoid the sogginess. Texture was great. Definitely a hit with the adults and toddler!
★★★★★
Kate
I’m happy you loved how the flavor turned out for you! Thanks for your review, HN.
Lesley
You mention eggs in the instructions, but there are no eggs listed in the ingredients…
Kate
Hi Lesley! The eggs are listed right below the maple syrup.
Ariana
Can you substitute regular white flour for the white whole wheat flour? we picked a tonne of fresh strawberries , so have been making jam, scones, jelly etc, and these muffins look amazing!
Kate
I haven’t tried it, but it could work!
Janelle
Delicious! I made these with coconut sugar, canola oil, and coconut milk to suit my dietary needs. I love how these are not as sweet as most muffin recipies out there, and are more filling as well. Thank you for this breakfast treat.
★★★★★
Kate
You’re welcome, Janelle! Thank you for your review.
Roxy
My muffin was soggy from using frozen berries….. any suggestions. Fresh isn’t available
Thanks
Kate
Hi Roxy, did you let the strawberries thaw and then drain the excess juice?
Roxy
OMG!!! I must it read the recipe wrong….. I did not thaw…. will try again!!!
Thanks
Jada Bingham
I just made these! I didn’t have Greek yogurt so i used these 2 small overly ripe bananas and whew i love it!
★★★★★
Kate
Thank you for sharing, Jada!
Laura
Love ❤️ these strawberry oat muffins.
I used gluten free flour and received rave reviews!!
Thank you
★★★★★
Kate
You’re welcome, Laura!
Sunnie
Hi! Could I add white chocolate chips to the recipe as it is? Suggestion on the amount? Or bad idea?
Lisa
I tried this recipe with a couple of changes. I didn’t have greek yogurt so I used sour cream. I substituted honey for the maple syrup. Also, I like to bake without fat so I used mashed banana instead and you could definitely use applesauce as well. They turned out yummy.
Mary
I loved the superhero muffins and was looking for another muffin for my kids’ lunch. However, it looks like the nutrition information is no longer available for recipes. I tried a few different recipes and different web browsers, but that section is empty. Will the nutrition info be coming back>
Kate
Hi Mary! It’s still there. Did you change any settings in your browser? You need to make sure you allow cookies. Sometimes it does take a little longer to load. Let me know if you are still having issues!
Serena Moody
I loved this, changed up a few things though! Didn’t have maple syrup so used a combination of honey and golden syrup. I also added some chia seeds and a little bit of cocoa powder. Delicious
★★★★
Sara F
I ended up with 22.5 muffins using a #20 scoop. They cooked up beautifully after 20 minutes with a shelf change and rotation after 10 minutes. They aren’t super sweet, and make a great quick breakfast. I love that I can use this with older strawberries that aren’t pretty enough for eating straight.
My 18 month old approves and is currently eating her second one. She asked for more after eating her first one.
★★★★★
Kate
Thanks for sharing, Sara! I know others will find this helpful.
Colette Hanna
The olive oil gave a very strong taste. Is it supposed to? Is there a substitute I can use instead or can I use less? What is the purpose of the EVOO?
Kate
I’m sorry you didn’t love it. You could try coconut oil next time.
Peggy
Delicious! Great recipe! I used honey instead of maple syrup (because I didn’t have any) and they were so very good. So light and fluffy for whole wheat! Tried it again and substituted 1/4 cup almond flour for 1/4 cup of whole wheat and that was great as well! Also used peaches instead of strawberries this time! Yum
★★★★★
Kate
Thank you for sharing, Peggy!
Tori
Kate! I made these with 1/2 cup Splenda brown sugar blend, and they. Are. So. Good. I followed the rest of the recipe to a T, and they are some of the best muffins I’ve ever had. My whole family agrees (including my mother, who is a whole grain/whole wheat/oat skeptic.) These are going to become a standard! (I saw some people complaining about the texture and I suspect they didn’t mix it right…) The Greek yogurt is perfect. I’d give it 7 stars if I could!
★★★★★
Kana
Hello! I’d love to make this for my child’s class Valentine’s day party.
Any suggestions for what temperature and how long to bake if I do in mini muffin pan?
Thank you in advance!!!
Kate
Hi Kana! Typically reduce time by half, keeping cooking temperature the same. Increase time as needed.
Jaime Kapur
Just made these with my 7 year old son. The texture and moistness is superb! I did 3/4 C oat flour and 1 C whole wheat flour. I thought the taste was slightly bland and may try using butter as the fat next time and up the salt by 1/4 tsp or so. We used avocado oil as that’s what I had available and just had plain full fat yogurt instead of the Greek kind so that may have contributed. I used 1/2 C sugar as we didn’t have much maple syrup left and I prefer muffins a little sweeter. We used raspberries which were yummy!
★★★★
Kate
I’m sorry you didn’t quite love these as is. Thank you for your feedback!
Marianne
I made this using frozen mixed berries and another batch using ripe chopped bananas. This is an excellent recipe. Thank you so much.
★★★★★
Jennifer
Hi! I’ve been making your banana bread and muffins recipe for a good 3 years and just tried your strawberry muffins today, they are so delicious! Being type one diabetic, I really appreciate the Nutritional Guide you have on each of your recipes and the whole wheat flour!! I will be making more of your recipes for sure :)
★★★★★
Aichi Msaki
Absolutely delicious!! I used 250 gr of plain yogurt that I drained with a fine sieve.
★★★★★
Laura
Absolutely delicious! So light and fluffy. I only had regular flour and nonfat Greek yogurt. Still turned out great. I live in high altitude (5260 feet) made no adjustments to the recipe. A winner!
★★★★★
Kate
Thank you for sharing, Laura!
Emily
Is there something I can substitute for greek yogurt and what’s the ratio for the sub? Under this stay at home order I unfortunately don’t have any greek yogurt. Any suggestions appreciated! Thanks!
Kate
Hi Emily! You can use milk, turned into buttermilk. You’ll find details in the recipe notes under the “vegan” section. (Any milk will do.) Hope that helps!
Drea Marshall
Delicious . My family loved them. I improvised slightly (white all purpose flour, raw honey instead of maple syrup and Greek vanilla yogurt). Thank you so much.
★★★★★
Kate
You’re welcome, Drea! Thank you for your review.
Ahong
I was wondering how much I should use if I substitute kefir for the Greek yogurt? I saw you recommended 2/3 c of vegan buttermilk, but kefir has a thicker consistency than milk, but not as thick as Greek yogurt? Sorry! I hate making substitutions when following someone’s recipe for the first time, but given the current circumstances, I can’t run to the store. Thanks!
Kate
Hi there! Always happy to help. I’d use 3/4 cup kefir, I think—add another splash if it seems thicker than the consistency shown in the photos. Hope your muffins turn out great.
Michelle
Made these last night for some friends, and they turned out really good. The non stick pan added the nice crunch to the base of the muffin. All enjoyed, will be making again.
★★★★★
Mona
Hi Kate,
I love the strong flavor of strawberry. I was wondering if I can use Strawberry flavored greek yogurt instead of plain one? If yes, then should I still use vanilla extract? And how much maple syrup should I add?
Kate
Hi Mona! I’m sorry you didn’t find this one perfect. I suppose you could try it, but I’m not sure about changing the other ratios. I find those to be too sweet, so cutting the vanilla could make sense. The syrup is key to sweetness and moisture so cutting it may not provide the best turnout.
Ellie
Kate!!
I have made these muffins twice and each time I have batter left over for a half dozen mini muffins. Definitely dont mix batter too long – can make muffins a little tough. However, didnt stop me from eating nearly all of them. Second time, I learned and gave some to my neighbor before I started munching. Am thinking of blueberries soon. Thank you!!!
Lucy
This is a fantastic recipe! The muffins aren’t not too sweet (I find most recipes too sweet!) and have a wonderful texture and flavour. I used quick oats in place of old-fashioned and I left the sugar sprinkle off. Still amazing. I was skeptical about the olive oil, but I was delightfully surprised. Very easy to make too. Went over very well with the family. Will definitely make these again!
★★★★★
Sara
I want to bake these today and have couple questions:
Can I use almond flour in place of the white whole wheat/whole wheat? If so, do I need to change the measurement at all?
Also, if I fold in frozen strawberries without defrosting, do you think that will help prevent the sogginess? I’ve always done this with frozen blueberries in muffins but I just want to be sure.
Ps. I would have considered myself a “non-baker” prior to this and I’ve made so many of your recipes now. They are great and many have become staples in our home!
★★★★★
Kate
Hi Sara! I wouldn’t recommend almond flour and fresh strawberries really work best. The frozen might provide too much liquid to start.
Kendra Schmidt
can i use frozen strawbs?
★★★★★
Kate
Hi Kendra! Fresh strawberries do work best here. The frozen strawberries might be too watery to start.
Jessica
Hi there!
Could I substitute applesauce or cottage cheese for the greek yogurt?
Kate
Hi Jessica, I would suggest looking at the vegan alternatives. If you don’t have greek yogurt. I don’ believe either of those substitutes would work the same. Sorry!
Jessica Friedman
Hi! Just to update – I used the same amount of cottage cheese as yogurt, since I did not have yogurt. I used an immersion blender to blend it up and make it creamy. It was pretty delicious! I will try with greek yogurt next time, but the cottage cheese definitely did the trick! These were great! I will definitely make again.
★★★★★
Ebony
I’ve made these twice now and love them! I used frozen raspberries and added a fresh banana as well – great combo.
★★★★★
Pamela
I just made these muffins this morning, and the family is loving them! I did use plain whole milk regular yogurt because that’s what I keep on hand, and they still turned out great. Thanks!
★★★★★
Kate
Wonderful, Pamela! Thank you for your review.
Lauren McKnight
I just made these with my daughter. We picked fresh strawberries today so we thought this healthy take on a strawberry muffin was absolutely perfect! So excited to taste them! Thanks for So many great, healthy recipes!
Bonnie
I loved these muffins! I replaced the olive oil with coconut oil and added some blackberries in with the strawberries. In addition to the oats, I added some chia, hemp hearts, and flax. They turned out so well! I can’t wait to make them again! Delicious recipe, thank you!
★★★★★
Melissa
Do you think rhubarb would work in place of strawberries? or maybe along side?
Kate
Hi Melissa, I haven’t tried it so I can’t say for sure. Possibly!
deb
how about adding rhubarb? Thanks Deb
Kate
Hi Deb! I don’t know if that would work here. This one took me some time to get just right. But, if you do, I would be interested!
Kathr
Could this recipe be made as a loaf?
Kate
Hi! I haven’t tired it, but I believe others have so I suggest seeing what has worked for others.
Claire Goymour
Just made this – another excellent ‘Cookie and Kate’ recipe; thank you! My husband just wolfed down 2 in a row – which is saying something, because he usually turns his nose up at sugar-free cakes . . I did make a couple of changes, which worked quite well – I subbed out 1/2 teaspoon of vanilla extract for a 1/4 teaspoon of almond extract; I also used Sally’s (of Sally’s Baking Addiction) ‘sky-high method’ where she puts the muffins in for 5 minutes at the beginning at a really high heat then turns down the heat for the rest of the baking time – I think it’s quite a good way of adding lots of lightness in a wholemeal recipe. Thanks so much again!
★★★★★
Eve Lipsyc
Used fresh picked strawberries from my annual Canada Day outing – delicious!!
★★★★
Fran
Super good! Very moist and not too sweet!
★★★★★
MELANIE
Wow, so good!! We had an abundance of fresh, local strawberries last week and I trusted the recipe was delicious so I doubled the recipe; I was so glad I did!
This week, I made some with strawberries and some with raspberries and they were so good!!!
Ps. I used flax eggs and plain coconut yogurt.
★★★★★
Catharine
I’ve made these 3 times in the same number of weeks. They are fantastic!
Found 2 cups of strawberries was a bit much and cut back a bit (about 1/3 cup). Cutting the fruit into smaller pieces might have helped. The strawberries also add a lot of bulk, these made 14-16 large muffins.
Substituted blueberries once (2c half frozen), still good, but strawberries are the best.
★★★★★
SM
Delicious! My whole family enjoyed them, even my picky toddler :).
★★★★★
Greg Marshall
Great recipe, Kate! Had a little trouble extracting them from muffin tray – fresh berries are MOIST! – but they taste splendid. Because I LOVE cinnamon, I added a pinch atop each muffin before sliding them in to bake, and it was a tasty success. A FAB way to end the strawberry season!
★★★★
Alexandra Larosa
Wow!! I just made these and they are the most delish muffins I’ve ever made!!
I added the zest of one lemon which I thought added a little something extra.
I will make these again and again with other fruit fillings!
★★★★★
Gurjeet
I had some extra strawberries and just made these last night. They are SO delicious! I made the vegan version and I will be making them again and again :) Thanks Kate!
★★★★★
Sheena
Hi. This recipe looks great. I am planning to bake for my 1 year old but eggless and no maple syrup.
How much flax eggs is equivalent to 2 eggs for thsi recipe?
Also, substitute for maple syrup to keep the sweetness.
★★★★★
Kate
Hi Sheena! Here is my flax egg recipes. For the maple syrup, you can try to leave it out or add apple sauce. Although, I haven’t tried it myself so I’m not sure it will work. Let me know what you try!
Amanda Miller
I absolutely love these muffins! I make them often and eat them with a side of yogurt and fruit for breakfast. I use gluten free flour. They are delicious. Thank you!
Judy Marriott
Wonderful – thank you. I used a no-sugar maple syrup- wondering how many calories per serve .
★★★★★