Breakfast To-Go: Oatmeal Strawberry Muffins

I recently found this recipe on Pinterest for a breakfast-on-the-go muffin. I’ve made them twice now (once with strawberries and once with bananas) and I have to say…. they.are.delicious.

They are meant to be a quick breakfast to eat in the car or at work, when you don’t have time to whip up a gourmet scrambled eggs and toast dish or chocolate chip pancakes topped with fresh strawberries and syrup. Mmmmmmm.

They are made with oatmeal and ZERO flour, butter or oil. Bonus… they are quite healthy!


  • 2 ½ cups of real oats (the original recipe calls for regular and not quick-cooking, but I’ve made them both times with 1-minute oats and they’ve been awesome) – blended to a fine powder in the food processor, blender or mini-chopper
  • 2 eggs
  • 3/4 cup sugar (you could use a sugar substitute if you’d like)
  • 1 cup or 1 container of low-fat yogurt (I’ve used low-fat strawberry-banana and also Greek vanilla)
  • 1 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp lemon juice (optional – I used this for the strawberry muffins, but not the banana)
  • 1 ½ cups fresh, cut up strawberries

Directions: (The original pin gives different directions for how to make these muffins, but below is what I’ve done twice and it’s worked out quite well).

1. Blend the oatmeal to a finer powder in a food processor, blender or mini-chopper and empty into a large mixing bowl.

2. Add the eggs, sugar, yogurt, powder, soda, optional vanilla and lemon and mix well with a spoon.

3. Reserve ½ cup of the strawberries. Blend the remaining one cup in a food processor, blender or mini-chopper until it’s a chunky, but liquid consistency.

4. Fold into the batter gently so that the strawberries are swirled through, but the batter is not pink (this was a personal preference – I’m sure they would still be delicious if you blended it well).

5. Lightly grease 12 muffin tins with cooking spray (do NOT use muffin liners – the batter is quite dense and the liners will not hold up).

6. Fill the muffin tins with batter – they will be filled to almost the top.

7. Top the muffins with a few pieces of the remaining chopped strawberries.

8. Bake at 400 degrees for 18-22 minutes (mine were done after 18).

9. Let cool and enjoy!

I store mine in the freezer in a large Ziploc bag so that I can take one or two out when needed and enjoy them for breakfast. They are dense, sweet and very filling!

These muffins would also be great for a nursing mama, looking to up their milk production by eating more oatmeal.

When I made these with bananas, I mashed up two ripe bananas with a potato masher in a small bowl and folded them into the muffin batter instead of the strawberries. Everything else about the recipe was the same.

Bon Appetit!

6 Responses to Breakfast To-Go: Oatmeal Strawberry Muffins

  1. These sounds amazing!!

  2. These look delicious.

  3. What a time saver and look so good too! Thanks for sharing.

  4. Nice picture presentation. I like the way you have reworked the recipe to make it your own. I have a recipe much like this using blueberries. I also use Greek yogurt in my muffins. This is a case where I wish I could reach in and grab one of yours. Thanks for sharing. :)

  5. I made these yesterday, and they are amazing! The only difference was that I added a little cinnamon. I used strawberry vanilla greek yogurt from trader joes, and I also used the 1 minute oats. They would be healthy if I hadn’t eaten so many already, lol.

    Also, the batter was only enough for 9 muffins, not 12. I used a regular sized pan.

    I will definitely be making these again!

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