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Fresh Strawberry Muffins

Fresh Strawberry Muffins

Fresh Strawberry Muffins

Cook Time:

22 minutes



Shelf Life:

Prep Time:

30 minutes


2 Large Eggs
1 Cup Greek Yogurt
1/2 Cup Maple Syrup or Honey
1/4 Cup Avocado Oil or Coconut Oil
2 Tsp Pure Vanilla Extract
1/2 Tsp Cinnamon
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Quick Oats
1 1/3 Cups + 1 Tbsp Extra Whole Wheat Flour
1 1/2 Cups Fresh Strawberries, diced
2 Tbsp Sugar for Sprinkling (optional)
1 Lemon Zest (optional)
Cooking Spray


Remove 2 tablespoons of your diced strawberries and transfer them to a small bowl and set aside. Sprinkle the remaining strawberries with 1 tablespoon of flour and stir gently.

In a large mixing bowl, whisk together the eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Be sure that the leavening agents have dissolved.

Fold in the oats and flour and give it a gentle mixing. Add in the flour coated strawberries you had set aside and give it a few extra stirs.

Use a large ice cream scoop to fill the prepared muffin liners that have been sprayed with cooking spray. Stick a few of the reserved diced strawberries on top and sprinkle with sugar if desired.

Bake in a 375-degree preheated oven for 22 minutes until a toothpick inserted in the middle comes out clean. Remove and allow the muffins to cool for 10 minutes in the tray before digging in!

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