We’ve been baking a lot over here lately and these flourless oatmeal strawberry muffins are just one of the easy meal prep recipes that we put together and ate within like a day. They’re perfect for toddlers, kids and adults as dessert, snack or if you love a sweet breakfast – then have them in the morning. Sweet, fluffy and full of that beautiful strawberry flavor. So, whenever those wonderful red fruits are in season again, this is one of the best recipes to make with fresh strawberries.
I usually never buy strawberries when they’re not in season, because I heard you can get allergies from them. I don’t know if it’s true, but I just went with it – I don’t need strawberries at all cost all year round. However, I did need some fresh berries for decorating one of the frozen strawberry recipes I was reshooting in March.
Now I know, March is not strawberry season, those fruits are best during May or late April. But I took my chances, felt more alive than ever and ended up having many left over. So I decided to make these strawberry muffins and they were SO tasty! Super sweet with a wonderful light strawberry aroma.
The only thing that can make these oatmeal strawberry muffins even better is a cream cheese frosting on top. But I didn’t even need that! Here’s what you need.
Strawberry Muffins Ingredients
- Oats and we’re going to grind them
- Milk and I used regular milk for these, you can try plant-based alternatives, I give no guarantees about them
- muscovado (or dark brown) sugar
- baking powder
- vanilla
- eggs
- coconut oil or butter
- fresh strawberries (don’t use frozen, or the muffins will get soggy)
How To Make The Oatmeal Strawberry Muffins
- Blend the muscovado sugar with the eggs using a hand blender until the sugar has dissolved. Then add in the melted coconut oil, the baking powder and the vanilla. Stir in the milk and then the oats, a ⅓ cup at a time. You should get a fairly thick mixture, thicker than pancake batter.
- Preheat the oven to 190C/380F.
- Grease 12 muffin cups generously with oil and scoop the muffin mixture, adding a few chopped strawberries in the middle and on top. It goes: a scoop of muffin mix, then berries, another scoop of muffin mix, then berries on top.
- Bake at 190C/380F for about 15 minutes or until muffins are golden brown. Let them cool off, then release gently, working your way with a knife around the edges.
Make sure to get the muffins out of the pan no later than 10-15 minutes after you’ve taken them out of the oven and let cool completely on a cooling rack, as they might get soggy on the bottom. This is especially important if using silicone cups or muffin liners like I did last time.
How To Store and Enjoy
You can store the strawberry muffins at room temperature for 2 days or in an airtight container in the fridge for up to 5 days. Like most muffins, they will become more dense and dry with time, but you can undo their aging process by reheating them in the oven for 3-5 minutes.
Serve as is, with yogurt and fresh fruit, or with some cream cheese frosting (I usually do 1/2 cup cream cheese, 1 tsp maple syrup/to taste and vanilla) for dessert.
You can enjoy them as a grab and go snack, for dessert or even for breakfast.
More Flourless Baking Recipes
I really hope you enjoy the oatmeal strawberry muffins when you do give them a try! For more delicious flourless baking recipes, give these a try:
- Flourless Banana Oatmeal Muffins
- Healthy Apple Oatmeal Breakfast Cake
- 10-Minute Strawberry Oatmeal Pancakes
Oatmeal Strawberry Muffins (Flourless)
Flourless strawberry oatmeal muffins are great for toddlers, kids and adults and make a delicious dessert, snack or breakfast that you can meal prep! These healthy muffins are sweet, fluffy and full of strawberry flavor.
Ingredients
- 2 cups oats, ground
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla
- 1/3 cup and a tbsp dark brown sugar
- 2 eggs
- 2/3 cup coconut oil or butter
- 1 cup strawberries, chopped in chunks
Instructions
- Blend the dark brown/muscovado sugar with the eggs using a hand blender until the sugar has completely dissolved. Melt the coconut oil.
- Then add in the melted coconut oil, the baking powder and the vanilla. Stir in the milk and then the ground oats, a ⅓ cup at a time. You should get a fairly thick mixture, thicker than pancake batter.
- Preheat the oven to 190C/380F.
- Grease 12 muffin cups generously with oil and scoop the muffin mixture, adding a few chopped strawberries in the middle and on top. It goes: a scoop of muffin mix, then berries, another scoop of muffin mix, then berries on top. Then next muffin cup.
- Bake at 190C/380F for about 15 minutes or until muffins are golden brown. Let them cool off, then release gently working your way around the edges with a knife. Gently lift and they should come out easily.
- Make sure to get the muffins out of the pan no later than 10-15 minutes after you've taken them out of the oven, as they might get soggy on the bottom.
- Enjoy immediately!
Notes
Once they're a day old the muffins can get dry and more dense, so reheat them in the oven for about 3-5 minutes.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 207Total Fat 14gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 2gCholesterol 33mgSodium 105mgCarbohydrates 16gFiber 2gSugar 7gProtein 4g
Originally published in April 2024, last updated with new photos in April 2026.