If you’re looking for an easy, wholesome muffin recipe that your toddler will actually eat—these Strawberry Oatmeal Muffins are a total win. They’re soft, naturally sweetened, and packed with fiber and protein thanks to oats, Greek yogurt, and chia seeds. I love that they come together in one bowl and are super customizable depending on what you have on hand. Whether it’s for breakfast on the go, lunchbox snacks, or a sweet little something after nap time, these muffins check all the boxes—and you can even top them with sprinkles for a fun twist!
These muffins came to life during a season when we had extra strawberries on hand and needed a no-fuss, make-ahead breakfast that my toddler could easily grab (and actually enjoy). With the fresh, juicy berries and light texture, they’ve quickly become a favorite—especially in the spring when strawberries are at their sweetest and snack time starts to move outdoors! Whether you’re planning a spring picnic, packing lunchboxes, or just need a quick morning win, these muffins feel fresh, fruity, and right on time for the season.
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Ingredients
These ingredients were intentionally chosen to make the muffins both nutrient-dense and allergy-friendly. I used flaxseed as an egg-free binder to keep them plant-based, Greek yogurt to boost the protein and keep them moist, and chia seeds for a dose of omega-3s and extra fiber. It’s a simple way to pack more nutrition into a snack or breakfast your little one will love!
- milk
- yogurt (ideally Greek yogurt for bonus protein)
- ground flaxseed (or Tiny Sprouts Brain Booster)
- vanilla extract
- rolled oats
- baking powder
- chia seeds
- unsweetened coconut shreds
- strawberries
See recipe card for quantities.
Instructions
- Step 1: Set to 350°F (175°C) and line or grease a 12-cup muffin tin. In a large bowl, whisk together milk, Greek yogurt, vanilla, and flaxseed. Let sit for 5 minutes to allow the flax to thicken.
- Step 2: Stir in the oats, baking powder, chia seeds, and coconut (if using) until well combined. Gently fold in the diced strawberries.
- Step 3: Divide the mixture evenly into 12 muffin cups (or more depending on size of muffin cup used).
- Step 4: Bake for 22–25 minutes, or until the centers are set and edges are golden. Let cool in the pan for 5–10 minutes (ideally completely), then transfer to a wire rack.
Hint: Letting the flax mixture sit before adding the dry ingredients helps bind everything without eggs and gives a fluffier texture. Also, be sure to dice the strawberries small so the muffins hold together better!
Substitutions
These are already naturally gluten-free and nut-free if using gluten-free oats! Customize however to fit your dietary needs.
- Greek yogurt → use dairy-free yogurt or applesauce or mashed banana
- flaxseed → swap for 2 eggs if not egg-free
- milk → use any non-dairy milk (almond, oat, etc.)
Variations
- berry swap – use blueberries, raspberries, or mixed berries
- banana boost – add ½ mashed banana for natural sweetness and top with sliced bananas
- nutty twist – stir in finely chopped walnuts or sliced almonds
- chocolate chip – stir in some chocolate chips for added flavor and fun
Equipment
You will need a mixing bowl, measuring utensils, and muffin tin (I love using my silicone muffin pan for easy pop out).
Storage
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze individually for up to 3 months. Thaw overnight or warm in microwave for a quick snack
Tiff’s Tip
Want to make these extra fun for your little one? Sprinkle a few naturally-colored sprinkles or shredded coconut on top before baking to make them feel like a treat—great for breakfast birthdays, special snack days, or picky eaters who love a little visual fun!
FAQ
Yes! Use flaxseed for eggs, and swap in a dairy-free yogurt and milk like almond or oat.
You can! Just thaw slightly and pat dry to avoid extra moisture in the batter.
Yes, but the texture will be slightly softer and less hearty—still delicious!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Easy Strawberry Oatmeal Muffins
Equipment
Ingredients
- 1¼ cups milk use only 1 cup if using eggs
- 1 cup plain or vanilla Greek yogurt sub dairy-free yogurt if needed
- 2 tablespoon ground flaxseed or 2 eggs if preferred
- 2-4 tablespoon maple syrup or honey optional, adjust to taste
- 2 teaspoon vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 tablespoon chia seeds
- ½ cup unsweetened shredded coconut optional
- 1 cup diced strawberries
Instructions
- Preheat oven – Set to 350°F (175°C) and line or grease a 12-cup muffin tin.
- Mix wet base – In a large bowl, whisk together milk, Greek yogurt, vanilla, flaxseed, and sweetener (if using). Let sit for 5 minutes to thicken.
- Add dry ingredients – Stir in the oats, baking powder, chia seeds, and coconut (if using) until well combined.
- Fold in strawberries – Gently mix in the diced strawberries.
- Portion into muffin tin – Divide evenly into 12 muffin cups (depending size of muffins).
- Bake – Bake for 22–25 minutes, or until the tops are set and golden.
- Cool & serve – Let cool slightly before serving or storing.
Notes
- If your yogurt isn’t thick, then I would decrease the milk to 1 cup instead!
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