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Strawberry Oatmeal Yogurt Muffins

Strawberry Oatmeal Yogurt Muffins

10 Liked This Recipe

Category: Breakfast

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One of our amazing blogger ambassadors, Liz Della Croce of The Lemon Bowl, created this wonderful recipe with juicy California strawberries, creamy yogurt, and wholesome oatmeal.


1 cup diced fresh California strawberries 
1 teaspoon vanilla
3 tablespoons melted coconut oil – slightly cooled
1 large egg
1 cup plain low fat yogurt 
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup sugar
1/2 cup oats (old fashioned or quick-cooking)
1 1/2 cups whole wheat pastry flour



Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.

Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)

In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.

Gently fold in fresh California strawberries to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.

Bake for 20-25 minutes or until a toothpick comes out clean.

Note:  If stored in an air-tight container or re-sealable plastic bag, muffins will keep in the refrigerator for up to 5 days.

Nutrition per Serving

Calories 149
Fat 4g
Cholesterol 15mg
Sodium 286mg
Carbohydrates 23g
Fiber 2g
Protein 3g