This Healthy Strawberry Oat Muffin Recipe is made with Greek yogurt and fresh strawberries, resulting in muffins that are moist, fluffy, and packed with extra protein. They’re perfect for busy school mornings, leisurely weekend breakfasts, or quick on-the-go snacks.
Cade and I were chatting a few weeks ago about how hectic our mornings have been. Getting ourselves and the kids out the door is like a circus. He was complaining about never having time for breakfast, either skipping it or grabbing something on the go, when I had an idea. What if I baked a batch of nutritious muffins that we could freeze and grab quickly in the mornings? I got to work, and now these muffins have officially been crowned our favorite go-to breakfast for busy mornings.
They strike the perfect balance between natural sweetness and wholesome ingredients, making them great for breakfast or an easy, feel-good snack. Packed with fiber and antioxidants, they’re light yet satisfying and full of fresh strawberry flavor.
This muffin project went through several versions before we landed on the strawberry ones. We tried blueberry oatmeal, banana oat, brown sugar cinnamon oat, and chocolate chip oatmeal muffins, but the strawberry version was our favorite. The texture is perfect, the flavor is fresh and bright, and those tall, bakery-style muffin tops make them irresistible.
Ingredients For This Strawberry Oat Muffin Recipe
This healthy oatmeal muffin recipe is surprisingly easy to make. They’re delicious on their own, but when my kids were younger, I loved baking mini muffins for quick snacks and easy grab-and-go bites. These muffins are perfect for that, too! Here’s what you’ll need:
- White Whole Wheat Flour: Forms the structure of the muffins while keeping them light and tender.
- Old Fashioned Oats: Add texture and a subtle, hearty bite. For best results, do not substitute with quick oats or steel-cut oats.
- Baking Powder: Helps the muffins rise and stay fluffy.
- Baking Soda: Works with the banana and yogurt for extra lift.
- Salt: Balances the sweetness and enhances flavor.
- Banana: Adds natural sweetness and moisture.
- Plain Oikos Greek Yogurt: Keeps the muffins soft and tender while adding protein.
- Milk: Loosens the batter for the perfect consistency (or use extra yogurt instead).
- Honey: Naturally sweetens the muffins.
- Large Eggs: Binds everything together.
- Vanilla Extract: Adds warmth and depth of flavor.
- Fresh Strawberries: Bring juicy bursts of sweetness in every bite.
These are great for a quick morning breakfast, a healthy snack, or a lunchbox treat. They’re easy to bake and even easier to love.
These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.
The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.
Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!
Ingredients for Cream of Wheat Raspberry Muffins
I’m going to let you know right up front what you will need to make this muffins recipe! For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.
- Dry Ingredients: All-Purpose Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
- Wet Ingredients: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
- Fresh Raspberries
- Turbinado Sugar
Besides the Cream of Wheat and possibly the almond extract, you likely have everything on hand already! Let’s make some muffins!
How to Make Cream of Wheat Muffins with Raspberries
Sometimes I like to slip into the kitchen a little early and make this easy raspberry muffin recipe for my family for breakfast. Is there anything better than waking up to the smell of something baking for breakfast?! I think not! The good news is, you don’t have to wake up too early! They are ready in under 30 minutes!
- Prep: Grease two standard sized muffin pans (or use paper liners) and preheat the oven to 375 degrees F.
- Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients.
- Wet Ingredients: In a separate large mixing bowl, whisk together all the wet ingredients.
- Combine: Carefully stir the wet ingredients into the dry ingredients until just combined.
- Fold: Add the fresh raspberries and gently fold them into the batter.
- Sprinkle: Spoon the muffin batter into the prepared muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
- Bake: Bake for 18-20 minutes or until they are golden brown and the tops spring back when you gently press them.
For the full recipe, head down to the recipe card below where you can also save or print the recipe.
Video on How to Make Raspberry Cream of Wheat M
Looking for a delicious and easy chocolate chip muffin recipe? Look no further! This recipe includes a helpful video tutorial for making the perfect batch of chocolate chip cookie muffins.
These smell EXACTLY like Chocolate Chip Cookies!!! Who wouldn’t love that? Chocolate Chip Cookie Muffins are the new craze at our house. Cade LOVES chocolate chip cookies and when he came down to the kitchen the first time I made these, he thought I was making cookies for breakfast. Ha! That is not likely to happen unless it’s our breakfast cookies which are equally delicious but in a healthy way.
These are so soft and delicious. Sometimes homemade muffins don’t come out exactly like you would want them to be. They can be a little dry or too airy, but these are perfect. Not only do they smell like fresh baked cookies, but they taste like them too!! Chocolate chip cookies with the texture of a muffin. Heaven! Your kids will go crazy for these!! And any time the kids are happy about what you made for a meal it’s a good day!
Ingredients for Chocolate Chip Muffin Recipe
If you have all the ingredients for chocolate chip cookies then you have all the ingredients for these chocolate chip cookie muffins. Here are the few basic ingredients you’ll need:
- All Purpose Flour
- White Granulated Sugar
- Brown Sugar
- Baking Powder
- Salt
- Eggs
- Milk
- Melted Butter
- Vanilla Extract
- Chocolate Chips
- Walnuts (optional)
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Chocolate Chip Cookie Muffins Video
How to Make Chocolate Chip Cookie Muffin Recipe
Now that you’ve watched how this recipe is made, let me walk you through the steps:
- Prep: Preheat the oven to 400 degrees F and grease a 12 cup muffin pan or line the cups with muffin liners.
- Dry Ingredients: Combine all the dry ingredients together in a large bowl and whisk to combine.
- Wet Ing
Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.
Ok, so years ago we made these little French toast sticks, which are delicious, but I kinda couldn’t stop thinking about other options. Especially for times when you want to feed more people in a fast amount of time.
So I knew I had to ditch the oven and go for the air fryer! These little muffins are perfect for baby showers, parties, back to school breakfast or most of all, we eat them for dinner haha!
Ingredients for Air Fryer French Toast Muffins
These air fryer muffins use all the same ingredients as traditional french toast but we just cook them a little differently. Here is everything you will need:
- Texas Toast or Cinnamon Swirl Bread
- Eggs
- Butter
- Whole Milk
- Sugar
- Vanilla Extract
- Salt
- Flour
- Ground Cinnamon
- Powdered Sugar (optional)
- Maple Syrup (optional)
The measurements needed for each ingredient can be found in the recipe card. Keep scrolling for all the details.
How to Make French Toast Muffins in the Air Fryer
Picture french toast casserole but in individual muffin-sized portions and you’ll have this recipe! Here are the simple steps:
- Prep: Preheat the air fryer to 350 degrees F.
- Whisk: In a large bowl, whisk together the eggs, butter and milk.
- Combine: Add in the sugar, vanilla, salt, flour and cinnamon and whisk vigorously to combine.
- Stir: Using a sharp bread knife, dice the bread into 1″ cubes and add to the egg base, stir to combine, tossing the cubed bread to coat.
- Air Fry: Distribute the mixture into silicone muffin cups and air fry at 350 degrees F for 15 minutes until golden brown.
- Serve: Remove and serve with syrup and sprinkle with powdered sugar.
All of these instructions can also be found in the recipe card at the end of the post.
Watch How These French Toast Muffins are Made…
Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!
Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.
Recommended Equipment
Before You Begin…
Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.
What Do I Need to Make Cranberry Sauce Muffins?
I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…
For the Streusel
- All-Purpose Flour: gives the streusel topping structure
- Light Brown Sugar: adds sweetness and rich flavor
- Kosher Salt: enhances all the flavors
- Cinnamon: adds warmth and that classic fall flavor
- Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
- Butter: binds the streusel together, the key to a good streusel
For the Batter
- Sugar: adds sweetness and balances out the tart cranberry sauce
- Vegetable Oil: adds needed fat and moisture to the muffins
- Eggs: give the muffins structure and rise
- <