Strawberry Oat Muffins

Fruit and Veggie Muffins

Prep: 15 Min | Cook: 20 Min

Berries and spinach pack extra nutrients into these muffins.



2 cups Whole Wheat Flour, Divided
1 ¼ cups Old Fashioned Oats, Divided
2 ¼ tsp Baking Powder
2 Large Eggs
1 tsp Salt

1 cup Sugar, Divided
3/4 cup Butter, Divided
1/2 cup Nonfat Greek Yogurt
2 cups Packed Baby Spinach Leaves, Finely Chopped
1 ½ cups Fresh or Frozen Strawberries, Chopped


  1. Heat oven to 350˚F.
  2. Combine 1 ½ cup flour, 1 cup oats, baking powder, and 1 tsp salt in medium bowl.
  3. Melt 1/2 cup butter, cool slightly. Beat eggs in large bowl. Combine melted butter, sugar and yogurt. Stir flour mixture into egg mixture. Stir in spinach and strawberries.
  4. Spoon batter into 20 standard muffin cups sprayed with nonstick cooking spray.
  5. Combine remaining 1/2 cup flour, 1/4 cups sugar, 1/4 cup oats, and 1/8 tsp salt in medium bowl. Mix in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle crumb mixture over muffins.
  6. Bake 18 to 20 minutes or until toothpick inserted in center comes out cleanly. Allow to cool for 5 minutes. Remove muffins from pan to wire rack to cool completely.

Nutrition Facts

Servings: 20

Amount per Serving

Calories: 162

Total Fat: 8 g

Cholesterol: 40 mg

Sodium: 143 mg

Total Carbohydrate: 21 g

- Dietary Fiber: 2 g

- Sugars: 8 g

Protein: 3 g

Vitamin A: 2%

Vitamin C: 7%

Calcium: 2%

Iron: 4%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.