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bakery style strawberry muffin

Healthy Bakery Style Strawberry Muffins

These fresh strawberry muffins are tender, moist and subtly sweet with a delicious crunchy oat crumb topping.
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.


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