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Healthier Fresh Strawberry Muffins

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"This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!"
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35 m servings 185
Original recipe yields 24 servings (24 muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
  3. Fill the prepared muffin tins evenly with batter, about 3/4 full.
  4. Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.


  • Cook's Notes:
  • Sometimes I vary the oil and applesauce a bit - as long as the oil and applesauce equals 1 1/4 cups total, it's turned out fine. You can also sprinkle some raw sugar over the top before baking to make these more of a dessert.
  • I usually heat the coconut oil a bit to make it a liquid for measuring, which also helps it mix in well. If you add cold milk to coconut oil, it will clump up.
  • You can mash a few of the strawberries to add more color and strawberry flavor, if desired.

Nutrition Facts

Per Serving: 185 calories; 8.6 24.4 3.9 15 232 Full nutrition

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