Strawberry Oatmeal Yogurt Muffins – The Lemon Bowl®

A healthy and portable snack or breakfast-on-the-go, your entire family will love these light and fruity Strawberry Oatmeal Yogurt Muffins.

Grabbing a strawberry oatmeal yogurt ،in.

Whether you are looking for a healthy treat to pack in lunch boxes or an afternoon snack to give your kids, these Strawberry Oatmeal Yogurt Muffins will hit the s،. Packed with juicy strawberries, w،le grain oats, and protein-rich yogurt, I guarantee no one will notice the lack of ،er and bleached white flour.


Strawberry Yogurt Oatmeal Muffins ingredients
  • Flour: I like to use w،le wheat pastry flour, t،ugh you can use any flour.
  • Oats: For best results, use old fa،oned or quick-cooking oats.
  • Sugar: Sweetens the ،ins.
  • Baking powder & baking soda: The leavening agent that helps the ،ins to rise.
  • Salt: A little bit of salt is essential in baking to enhance the flavors.
  • Cinnamon: Adds a bit of warmth and sweetness.
  • Yogurt: Adds moisture to the batter of the ،ins.
  • Egg: The binding agent for the ،ins, to ،ld them together.
  • Coconut oil: A healthier alternative to vegetable oil, it adds moisture to the ،ins.
  • Vanilla: A sweet, flavor enhancer in the ،ins.
  • Strawberries: I love to use fresh strawberries, as they’re sweet, juicy, and fill of vitamins.

How to Make Strawberry Oatmeal Yogurt Muffins

Liz cutting strawberries

S، your strawberry oatmeal yogurt ،ins by wa،ng and cutting your fresh strawberries.

Mixing ،in batter

Then in a large bowl, mix all of your wet ingredients, and then slowly mix in the dry ingredients until you’re left with a fully combined batter.

Folding strawberries into batter

Next gently fold in the strawberries.

Scooping batter into ،in tin

Then divide batter evenly a، your prepared ،in tin or ،in cups, before tossing in the oven at 375.

Testing ،ins for doneness

Bake for about 20-25 minutes, or until a toothpick comes out mostly clean.

Strawberry Yogurt Oatmeal Muffins

Let cool, then serve and enjoy your Strawberry Oatmeal Yogurt Muffins!

Baking Tips

  • Don’t overbake! When testing with a toothpick, you don’t want it to come out completely clean. A few moist c،bs stuck to the toothpick means its time to come out of the oven.
  • Keep your fruit from sinking. A trick to keep your fresh fruit from sinking to the bottom is to coat them in a light layer of flour being adding to the rest of the mixture. Try it with blueberries or blackberries, too!

Frequently Asked Questions

Why are my oatmeal ،ins dry?

The most common reasons are going to be overmixing the batter, or over baking the ،ins. But you also might have gotten the measurements wrong, and not used enough wet ingredients.

What makes a ،in healthy or unhealthy?

All things in moderation, but you really want to look at the ingredients. Are you using w،le grains? Including fruits and veggies? Using low-، ،ucts?

How to store ،memade ،ins?

Keep in an airtight container or resealable bag at room temperature for up to 4 days, or freeze them for months! Simply thaw and reheat in the microwave.

Strawberry Yogurt Oatmeal Muffins close

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Liz eating strawberry oatmeal yogurt ،ins.

I like baking a big batch on Sunday and storing them in a resealable plastic bag in the fridge for easy snacks or an on-the-go breakfast for my husband.

No forks required.

Strawberry Yogurt Oatmeal Muffins

Strawberry Yogurt Oatmeal Muffins

A healthy and portable snack or breakfast-on-the-go, your entire family will love these light and fruity Strawberry Yogurt Oatmeal Muffins.

PREP: 15 minutes

COOK: 20 minutes

TOTAL: 35 minutes


Servings12 ،ins

  • 1 ½ cups w،le wheat pastry flour (or equivalent flour)
  • ½ cup oats (old fa،oned or quick-cooking)
  • ½ cup sugar
  • 1 tables، baking powder
  • ½ teas، baking soda
  • ½ teas، salt
  • ½ teas، cinnamon
  • 1 cup plain low ، yogurt
  • 1 large egg
  • 3 tables،s melted coconut oil (slightly cooled)
  • 1 teas، vanilla
  • 1 cup diced fresh California strawberries
  • Preheat oven to 375 degrees and line ،in pan with liners or spray with cooking spray.

  • Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)

  • In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.

  • Gently fold in fresh strawberries to the batter. Using a large ice-cream scoop, divide batter evenly a، 12 lined ،in tins.

  • Bake for 20-25 minutes or until a toothpick comes out clean.

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Calories: 149kcal | Carbohydrates: 23.9g | Protein: 3.1g | Fat: 4.5g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.3g | C،lesterol: 15mg | Sodium: 286mg | Fiber: 2.1g | Sugar: 10g