Strawberry muffins on tray

Dietitian Approved Strawberry Oat Muffins!

Did you know!?
Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavonoids which makes strawberries bright red.


  • 1 3/4 cups wholemeal flour
    1/3 cup rolled oats, plus 2 tablespoons for sprinkling on top
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1/3 cup extra-virgin olive oil
    1/3 cup maple syrup*
    2 eggs, at room temperature
    1 cup low-fat Greek Yoghurt
    2 teaspoons vanilla extract
    2 cups hulled and diced ripe strawberries (from 400g of strawberries)


1. Preheat the oven to 200 degrees Celsius. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease)
2. In a large mixing bowl, combine the flour, 1/3 cup oats, baking powder, baking soda, and salt. Stir with a whisk to blend
In a medium mixing bowl, combine the oil, maple syrup, and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well
3. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick
4. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

*Absolutely up to you how much maple syrup you use! It is still a form of sugar