Fluffy, moist and delicious fresh strawberry muffins, with a hint of citrus. Made with oats and almond flour, they are the perfect grab-and-go healthy breakfast or snack and would be great for brunch, too!
Take advantage of strawberry season with these awesome muffins. They are:
- Sweetened only with strawberries and maple syrup. No refined sugar here.
- Perfectly moist, like any muffin should be, but without using a ton of oil.
- Crunchy on top, but only if you want them to be thanks to the optional streusel topping.
- Bursting with flavors, with the fresh strawberries of course, but also a hint of citrus with the orange zest.
My tip? Make an extra batch or two, freeze them and enjoy them when strawberries have disappeared from the shelves!
How to make healthy strawberry muffins – step by step
- Step 1 –Unless you already have some in your cupboards, make your own oat flour! It's super easy and cheaper than buying oat flour. All you need is oats and a food processor. Blitz some rolled oats for 10 to 15 seconds and bam, oat flour for you.
- Step 2 – Mix all dry the ingredients and then stir in the wet ones.
- Step 3 – Fold in the strawberries gently.
- Step 4 - optional – If you'd like to make a streusel topping for your muffins, now's the time to do it. What I usually do is half of the batch with and half of the batch without. Mix the dry ingredients and then, add the melted coconut oil.
- Step 5 - optional – Using your fingers, mix until a crumble mixture forms.
- Step 6 – Scoop the batter into muffin liners, about ¾ full. Top with streusel if using.
- Step 7 – Bake for 22-25 minutes or until a toothpick comes out clean. Take them out of the oven and let them cool completely (yes, yes, do it! They're better when you wait!) before devouring them.
See how perfectly moist and fluffy they are inside? Wait, until you taste them! NOM NOM NOM!
Tips for delicious strawberry muffins:
- Use ripe, juicy and sweet strawberries. The tastier your strawberries, the tastier the muffins!
- Avoid frozen strawberries. I tried them with frozen strawberries. It works but it's really not as good. It lacks some strawberry flavor.
- Try them with other fresh berries! If you can't find good strawberries and just want to change things up, try these muffins with raspberries, blackberries or cherries. I also published a delish peach blueberry muffins recipe here!
- They are perfect for freezing. I usually make a batch and freeze all the muffins as soon as they cool. Then I just grab one when I need it and pop it in the microwave for 30 seconds and they taste like freshly baked muffins!
Healthy Strawberry Muffins
Fluffy, moist and delicious fresh strawberry muffins, with a hint of citrus. Made with oats and almond flour, they are the perfect grab-and-go healthy breakfast or snack and would be great for a brunch, too!
- 1 cup rolled oats or 1 cup oat flour
- 1 cup almond flour
- ½ cup + 2 Tablespoons arrowroot flour or tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 3 large eggs
- ½ cup maple syrup
- 2 tablespoons orange zest packed
- 1 ½ teaspoon vanilla extract
- ¼ cup coconut oil liquified
- 1 ⅓ cup fresh strawberries diced – use sweet and juicy strawberries. Frozen strawberries are not recommended here.
Preheat oven to 350F / 175C degrees.
Add oats to a food processor. Pulse for 10-15 seconds or until oats become a gritty flour.
If you already have oat flour, you can use 1 cup oat flour instead.
Add to a large mixing bowl with almond flour, arrowroot (or tapioca) flour, baking powder, baking soda, and salt. Whisk together until well combined.
Then, add eggs, maple syrup, orange zest, vanilla and coconut oil. Mix until cohesive batter forms. Fold in strawberries.
Tip: if you'd like to have visible strawberry chunks at the top of your muffins (as pictured), save a few strawberry pieces and place them on top of the uncooked muffins just before baking.
Line a muffin tin with 12 muffin liners, then fill each ¾ full.
Make the streusel topping if using (recipe below) – Skip this step otherwise. Sprinkle streusel evenly overtop each.
Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool entirely before serving.
Pulse ½ cup oats in a blender or food processor until you get a gritty oat flour.
You can use ½ cup oat flour in you already have some.
Add to a small mixing bowl, and combine with walnuts, coconut sugar, cinnamon and salt. Toss well to combine.
Stir in coconut oil and use your hands to combine until crumble mixture forms.
- Freezing: let them cool and freeze in an airtight container, or individually wrapped. Reheat for 30 seconds in the microwave. They'll be as good as fresh!
- Fruit substitution: try them with other fresh berries, like raspberries, blackberries or cherries!
If you tried these strawberry muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!