These healthy Strawberry Muffins with Strawberry Vanilla Glaze are the perfect breakfast! Made healthier with the addition of oats and less sugar.
Oh man, this is a good one. A very, very good one.
Confession: I used to sneak fruit or vegetables into meals by pureeing them, then adding them to a dish. For example, my marinara sauce had mushrooms, bell pepper, onions, all blended right up in there.
My mashed potatoes? Half cauliflower, half potatoes. Yep. It’s true.
Mr. Maebell used to be SO picky he wouldn’t eat anything that was actually good for him. So, desperate times called for desperate measures.
Fortunately, as we have braved adulthood together his taste buds have grown with us. For the most part, I no longer have to hide ingredients or sneak things in. However, the if-you-hide-it-he-will-eat-it mentality is still there.
So this weekend I whipped up a batch of muffins that have a whole pound of strawberries in them! Yes, an entire pound of beautiful fresh berries baked up in 12 fresh mega muffins. Talk about a great way to start your day!
Besides all the fruit, I wanted these to have some real sustenance to them. I know muffins may not traditionally be considered a healthy breakfast, but I really wanted these to seem indulgent but pack a big nutritional punch.
Instead of just loading the batter up with flour I used part flour, part old fashioned oats. The result? Awesome, soft, healthy strawberry muffins that are sure to keep you full until lunch!
Ingredients for Healthy Strawberry Muffins
Making homemade strawberry muffins is so easy! Here’s what you’ll need to make them:
- All-purpose flour
- Old-fashioned oats
- Baking powder
- Instant vanilla pudding mix
- Brown sugar
How to Make Healthy Strawberry Muffins
Here are the basic steps to making these super easy strawberry muffins:
- Slice the tops from the strawberries and discard the leaves. Place the strawberries in a blender or food processor and blend until all the berries are crushed.
- Scoop out 1 tablespoon into a small bowl and set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, salt, pudding mix, and sugar.
- Add the crushed strawberries, milk, oil, and the beaten eggs and mix until well incorporated.
- Grease a standard 12-count muffin tin, then scoop the muffin batter into each tin.
- Bake for 20-25 minutes at 350F.
I also made a simple strawberry glaze. Now, the glaze is totally optional. The muffins are fantastic without it, but if you want something really special make the glaze too!
It is just made up of crushed strawberries, a little milk, vanilla, and of course some powdered sugar. I dunked my muffins in the glaze once, but if you want them to be really coated (like a scone) dunk once, let the glaze set on the muffins, then dunk again.
Can I Use Frozen Strawberries?
I’ve only made this recipe as fresh strawberry muffins, but I imagine frozen berries would work too. Let them thaw, then drain them before crushing them in a food processor or blender.
Can I Use Instant Oats?
No, you want to use old-fashioned oats to make the healthy strawberry muffins. Instant oats might make the muffins too dry.
Tips for Making Fresh Strawberry Muffins
- As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour and Bob’s Red Mill Gluten Free Oats.
- To cut back on the sugar in these muffins even more, try using a low-sugar or sugar-free instant vanilla pudding mix.
- Note that the pudding mix gets added to the muffin batter like a dry ingredient. You don’t actually prepare the pudding first!
More Healthy Muffin Recipes:
- Keto Pumpkin Muffins
- Peanut Butter Banana Protein Muffins
- Keto Chocolate Chip Muffins
- Cinnamon Raisin Muffins
- Flourless Chocolate Muffins
- 1 1/2 cups all purpose flour (I used gluten free Bisquick)
- 1 cup old fashioned oats (I used Bob's Red Mill GF Oats)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5.25 ounce package vanilla instant pudding mix
- 1/2 cup brown sugar
- 1 pound strawberries
- 1 cup milk
- 1/4 cup oil
- 2 eggs, beaten
- 1 cup powdered sugar
- 1 tablespoon crushed strawberries
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350F.
- Slice the tops from the strawberries and discard the leaves. Place strawberries in a blender or food processor and blend 30 seconds at a time until all berries are crushed. This will give you about 1 1/2 cup of crushed strawberries.
- Scoop out 1 tablespoon into a small bowl and set aside.
- In a large mixing bowl, combine flour, oats, baking powder, salt, pudding mix, and sugar until blended well.
- Add crushed strawberries, milk, oil, and the two beaten eggs and mix until well incorporated.
- Grease a standard 12-count muffin tin, spray with nonstick spray. Scoop muffin batter into each tin.
- Bake for 20-25 minutes. Mine were perfect at 22 minutes.
- Combine 1 cup powdered sugar, two tablespoons milk, 1/4 teaspoon vanilla extract, and the reserved tablespoon of crushed strawberries to make a glaze.
- Let the muffins cool completely, dip the tops of the muffin into the glaze. Let the glaze sit until hardened.
For the muffins:
For the glaze:
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 231mgCarbohydrates: 41gFiber: 2gSugar: 20gProtein: 5g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.