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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!

Recipe Summary

20 mins
35 mins
15 mins
24 muffins


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.

  • 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.

  • Fill the prepared muffin tins evenly with batter, about 3/4 full.

  • 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

185 calories; protein 3.9g; carbohydrates 24.4g; fat 8.6g; cholesterol 14.9mg; sodium 231.6mg. Full Nutrition