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Whole Wheat Strawberry Muffins


Healthy Whole Wheat Strawberry Muffins are a sweet treat that feature fresh, antioxidant-rich berries and zero refined sugars.

Summer is finally here! And fresh strawberry season is in full swing. We decided to celebrate with a juicy whole grain muffin made with ripe summer berries.

These muffins turned out fluffy and light and my kids loved them. (Muffins are NOT a hard sell with my kids. Know what I mean? But these were an extra big hit!)

Read on to see why we’re so smitten with these muffins, and how to make them.

Healthy Morning

These muffins hit all the right notes for a healthy morning treat. Whole wheat flour provides fiber and a steady source of energy for kiddos and grownups. We used white whole wheat flour, mostly to give the muffins a delicate appearance. But regular (hard red) whole wheat flour tastes just as good.

Strawberries provide an amazing source of phytonutrients, fiber, and Vitamin C. And we chose pure maple syrup (and not too much) to sweeten these up.

They taste just marvelous…

Choosing Great Strawberries

This recipe relies on good, in-season strawberries. And trust me: it’s worth it to be choosy about your berries, especially if you’re buying them from a supermarket. Look for most or all of these qualities to ensure that the strawberries you bring home are fresh, sweet, and juicy.

  • Berries that give off a sweet, fruity smell
  • Leaves that are bright green and intact
  • Berries whose deep red color runs all the way up to the hull.
  • Berry surfaces that look shiny.

How to Make Strawberry Muffins

These muffins are extremely unfussy to make. Start by mixing your dry ingredients in one bowl, then toss the sliced strawberries in and stir them around until they’re well-coated. In a separate bowl, mix the wet ingredients together. Then fold the wet and dry together. Ready to bake!

I had a very small baking helper today, can you tell?

baking strawberry muffins

Make sure to sprinkle a few chopped strawberries on top of the muffins before baking, so you have beautiful jewel-studded treats…

If you have camp lunches to pack soon, throw leftover muffins in your kids’ lunchboxes for an easy, low-mess lunch. Leftovers also freeze and defrost well overnight in the fridge (or in the morning in the microwave, in a pinch.)

I hope you love this recipe, and it helps you make the most of those summer strawberries!

whole wheat strawberry muffins



Strawberry Crumble Muffins

These fresh strawberry muffins are tender, moist and subtly sweet with a delicious crunchy oat crumb topping.
4.31 from 13 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Strawberry Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18 Muffins
Calories: 182kcal


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups strawberries diced
  • 2 large eggs
  • 1/2 cup yogurt, plain Greek
  • 1/4 cup buttermilk
  • 1/3 cup coconut oil, melted can sub canola or avocado oil
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup, pure can sub regular sugar

Crumb Topping

  • 1/4 cup oats
  • 1/4 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, melted can sub butter


  • Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
  • In a large bowl, mix flour, baking powder and cinnamon.
  • Fold in finely diced strawberries and stir to coat.
  • In a separate bowl, whisk together eggs, yogurt, buttermilk, coconut oil, vanilla, and maple syrup.
  • Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
  • Portion batter into muffin pan, filling about 3/4 full. (You should get 18 muffins)
  • In a small bowl, mix together the oats, flour, brown sugar and cinnamon. Pour in melted coconut oil and mix until combined with a fork. Sprinkle evenly on top of each muffin.
  • Bake 30-35 minutes, or until muffins are completely set and golden brown. These are best eaten same day or next day.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Serving: 1muffin | Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg

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Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Could you use frozen berries thawed in these? It’s winter now and I have a costco size bag of frozen strawberries.

Hi Di! I haven’t tried these substitutions, but generally they would work in baked goods. Let us know how it turns out!

What is white whole wheat flour? I only have white and then whole wheat how do I bake these with what I have?

Hi Kelley! White whole wheat flour is a variety of 100% whole wheat flour that has a softer texture than “regular” whole wheat flour.

I like using white whole wheat in this recipe because it’s nice and delicate with the strawberries, but you can absolutely use regular whole wheat flour. OR you can use half white flour and half whole wheat flour, if you like. Hope this helps!

I don’t see this on the Prepear app, and there is no shortcut link from this page to save it. Is it there?

Hi there, if I want to make the mini size version of this.. do I still use the same temperature and for how long? Thank you 🙂

Great recipe but needs 1/2 teaspoon of salt and 1/4 less flour and 1/4 more sugar. All I tasted was flour.

We had to use plain flour as we were all out of whole wheat and everyone in our little family agrees that these are the best strawberry muffins we’ve ever made! Thanks from Australia for the great recipe. xx

Great, easy recipe! I halved it and made 8 small muffins. Used frozen strawberries and couple of cherries, thawed them for a minute in microwave, couple of gentle slices, soaked up the liquid roughly with couple of paper towels and the muffins turned out perfectly! Thankyou

5 stars
I love this recipe. Keep coming back to it. I generally use half plain flour and half finely ground oats. Always turns out perfectly. Today I also added 1/2 cup of semi-sweet chocolate chips and used half the amout of strawberries. Lovely muffins for all the family!

Hi Lisa, sorry for the confusion! We made some big updates to our site over the weekend and it caused some technical issues with our recipes. Everything should be patched up now and the recipe amounts should look normal again. Thanks for your patience!

5 stars
Thank you for the recipe. I made it with half plain flour & half ground oats. I added chocolate chips & slivered almond on the top for crunch. It was delicious. We love the muffins. My 2yr old grandson enjoyed it & asked for seconds.