Oatmeal Strawberry Muffins brings serious yum to the breakfast table. With a soft, moist texture that bursts with pops of fruit, this quick and easy recipe needs to be on repeat. These strawberry banana oatmeal muffins will have you leaping out of bed!
My Cinnamon Oatmeal Muffins contain banana but skip the berries if that is your thing!
❤ Recipe Highlights
These are the things you will come to love, love, love about this recipe:
- One bowl and one spoon: that is all we need to combine the ingredients and transfer into the muffin tin.
- Quick and Easy: this recipe doesn't involve hours of sifting and creaming ingredients, we simply combine and stir!
- Wholesome and nourishing: whenever I use wholemeal flour in recipes I feel good. There is something about the texture that makes for a more satisfying sweet treat!
- Taste and texture: some muffins taste like they are very high in sugar and have no substance about them. Not these muffins! They are moist, soft and not a dry crumb in the whole tray of them.
- Kid Friendly: if you want to meal prep for your family's lunches, these are ideal! Simply pop them in for them to be enjoyed later!
- Freezer Friendly: these muffins can be frozen for up to 3 months, making them easy to whip up, store and use as needed down the track.
Top Tip 1: You can either use a 12 hole muffin tin and make 12 regular sized muffins, or use a Texas muffin tin and the leftovers in a regular tin.
Here is my visual guide. This is a handy way of seeing what you need when you are getting the ingredients. Please refer to the printable recipe card below for specific measurements and detailed instructions.
As you can see, the recipe calls for:
- Salt: only a touch of this is needed. It helps bring out the flavours of the other ingredients when making baked goods.
- Egg: I always recommend using free range eggs. We need 1 standard size.
- Baking Powder: this help the muffins to rise. As much as we use self-raising flour in the recipe, it is also a good idea to use a small amount of this for full, robust muffins.
- Strawberries: I am using frozen strawberries. You can do the same or you can use fresh ones. The results will be very similar, the choice is more about if you can get them fresh as if they are not in season, they can be hard to find! you can also chop them into about 4 pieces each.
- Bananas: I recommend mashing these when the liquid has been added to the oats as it will give you something to do during that time.
- Olive oil: we add this also for soft, moist muffins. If you want to use an alternative such as sunflower or coconut oil you can.
- Buttermilk: we use this to ensure our muffins are soft and moist. It will be found in the milk section of the store, most often in a small carton. The texture is thick like cream and the colour is more yellow in appearance.
- Brown sugar: this is my favourite to use with oatmeal muffins as it is smooth and soft. It can be softly packed into the measuring cup.
- Wholemeal self-raising flour: I love using this for muffins as it makes them taste more wholesome and delicious. The best thing is we skip sifting it and simply stir it into the mix! It delivers deliciousness to every bite of the muffins. A home brand version is fine, you don't need the premium stuff for this recipe!
- Oats: I use regular rolled oats for this recipe. They don't have to be an expensive brand. One of the steps we take is to add moisture (liquids) at the start of the recipe to ensure that the muffins are dense and moist (not dry!).
Top Tip 2: Don't worry about expensive ingredients. Home brand or budget friendly options are totally fine!
These step by step photos are to help show you what you need to do along the way to make the muffins. We start by adding moisture into the oats. A large mixing bowl and spoon is needed.
- Add oats and wet ingredients to bowl (Photo 1)
- Stir and let oats absorb liquids (Photo 2)
- Add dry ingredients (Photo 3)
- Stir to combine (Photo 4)
👩🍳 How to Make Oatmeal Strawberry Muffins
Adding the buttermilk, olive oil and egg to the oats before leaving them to soak allows them to absorb as much moisture as they can prior to baking.
This results in the soft, dense and moist muffin texture.
Top Tip 3: I don't see the need to sift the wholemeal flour, so you can keep the sifter in the pantry! Add the dry ingredients and stir, it is so easy.
- Add strawberries and mashed banana to mixture (Photo 5)
- Stir to combine (Photo 6)
- Transfer muffin mixture into tin (Photo 7)
- Bake for 30 mins (Photo 8)
As you can see, I use frozen strawberries, simply added to the muffin mixture.
If you are using fresh strawberries, you can chop them into smaller pieces so that the fruit is less chunky in the muffins. When you are adding the strawberries and mashed bananas to the muffin batter, we only need to stir it gently so they are combined.
Stirring too vigorously will make the strawberries break apart and go through the mixture in bits which we want to avoid.
Top Tip 4: To check if the muffins are fully cooked, use a skewer and insert it into the centre of the muffin. If it comes out clean they are ready. However, if there is wet batter, continue to cook till it is dry. If you get wet strawberry, test again in another part of the muffin.
The muffins can be served hot, fresh from the oven.
Or popped into lunch boxes!
If having for breakfast, you may want to heat and go all out like they do at the cafes and drizzle with honey and dust with icing sugar!
🍽 Serving Suggestions
Hot, warm, reheated! These muffins are best served warm.
Yes, you can serve them cold and yes they work perfectly in lunch boxes, but if you are at home, heat and eat!
Drizzle them with maple syrup, dust with sugar and pop some additional berries on the plate.
Your fork and tea or hot coffee will be all that is needed.
👍 How to Guide
How to Store
Once the muffins have cooled, place them in an air tight container.
On the bench or in the pantry is fine, they don't need to go in the fridge.
They will last for 3 days.
How to Freeze
If you want to freeze the muffins, ensure they have fully cooled 1st.
Then use cling wrap and tightly and firmly wrap them one by one.
Pop in the freezer where they will last 3 months.
Thaw and reheat prior to consuming.
How to Reheat
Reheating these muffins is easy!
My preference is to use the microwave as they only take 1 minute.
Other options are reheating in the air fryer or oven.
😉 Substitutions and Variations
A couple of twists and turns that you might like to make when doing this recipe are:
- Using cherries instead of strawberries.
- Adding in a small amount of coconut (1 tsbp).
- Omitting the banana, it is nice but not essential.
- Adding a teaspoon of vanilla to the wet ingredients.
- Or a teaspoon of cinnamon to the dry ingredients.
- Drizzle melted chocolate over the tops of the muffins.
- Sprinkle dried oats over the top of the muffins.
- Add some white chocolate chips (omit the banana).
🛎 Tasty Tips
Here are my top tips are tricks so that you can get this recipe right every single time:
- Ensure the muffin tin is either well greased or lined with cup cake liners.
- Pre heat the oven so the muffins begin to bake as soon as they are placed into the oven.
- Let the muffins cool in the tin slightly before removing to the wire cooling rack.
- Ensure the muffins have fully cooled before freezing.
- Allow the muffins to defrost before reheating to serve.
🤓 Frequently Asked Questions
How do you use strawberries in muffins?
Fresh and frozen strawberries can be added to muffins.
Simply make the muffin batter according to the recipe, then add the strawberries to the mixture. Use a spoon to gently combine and then oven bake till muffins are cooked.
Can frozen strawberries be substituted for fresh?
There is not a lot of difference in the results when using fresh or frozen strawberries.
Frozen strawberries can be easier to store as they keep for longer.
What are frozen strawberries good for?
Frozen strawberries have a myriad of uses from smoothies, to cakes, cupcakes and muffins.
Add some to fresh crepes, yoghurt or in a bowl with cereal.
😍 More Easy Breakfast Recipes
If you love spending time in the kitchen, getting your oven bake on, then here are some more recipes that should call your name!
- Strawberry Pancakes
- Raspberry Oatmeal Muffins
- Cornflake Biscuits
- Air Fryer Biscuits (modern appliance method)
- Air Fryer Croissants
- Crispy Pancakes
- Malteser Biscuits
- Smarties Cookies
- Nutella Puff Pastry (Nutella Pinwheels)
- Peanut Butter Pinwheels
- Lemon Pancakes
Get your berries and bake on my friends!
Oatmeal Strawberry Muffins
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Texas Muffin Pan or regular 12 hole muffin tin, Note 1
- 1 Spray oil or softened butter and parchment paper
- 2 Soup spoons or Ice-cream scoop to spoon the muffin mixture into the tin, Note 2
- 2 Oven Mits
- 1 Wire Cooling Rack
- 2 cups rolled oats Note 3
- 1 ½ cups buttermilk Note 4
- ½ cup olive oil
- 1 egg
- 2 cups wholemeal self raising flour Note 5
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strawberries
- 2 bananas
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Muffin tin: use room temperature butter to grease a 12 cup muffin tin or fill with patty pan liners.
- Wet ingredients: oats, buttermilk, oil and egg in a large mixing bowl. Give it a stir and then let it sit for 10 to 15 minutes. Use this time to mash the bananas. Note 7
- Dry ingredients: add flour, sugar, baking powder and salt. Use a wooden spoon and stir to combine.
- Fruit: add strawberries and mashed bananas, stir gently to combine.
- Oven bake; spoon into muffin tin and oven bake for 30 mins in preheated oven. Use a skewer at the 25 min mark to see if they are done. If it comes out clean they are. If is has wet strawberries or banana, test in another part of the muffin, it should have no wet batter.
- Cool: use an oven mitt to remove the muffin tray from the oven and place on a wire rack. After about 5 mins, remove muffins from tin and allow to cool. Note 8
- Serve: to serve the muffins, ensure they have been heated, smeared with butter, drizzled with honey and dusted with icing sugar! Pop some extra strawberries on the plate too!
- Note 1 - Muffin tin: this recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
- Note 2 - Muffin mix into pan: Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
- Note 3 - Rolled oats: I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
- Note 4 - Buttermilk: This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
- Note 5 - Wholemeal self raising flour: home brand for the flour is fine also, no need to sift, simply add it in!
- Note 6 - Strawberries: fresh or frozen strawberries are fine.
- Note 7 - Bananas: if you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 mins. This allows for the moisture to get into the oats, creating 'the oatmeal'.
Recipe published May 2022, updated September 2023 with more tasty tips for you! 😍🥰😘.