Easy Strawberry Oatmeal Muffins
These soft, naturally sweet strawberry oatmeal muffins are egg-free, packed with fiber and protein, and perfect for easy breakfasts or toddler snacks!
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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