Healthy Strawberry Muffins for the Whole Family
By: Snapi Health
Tags: Recipes For Kids, Moms, Food, Nutrition, Baby

This summer has been amazing for fresh strawberries. Rich in Vitamin C and polyphenols (an antioxidant), these delicious, juicy berries are a wonderful way to introduce fruits and new flavors to your little one. One of our favorite ways to use an excess of strawberries is to make these healthy strawberry muffins from Yummy Toddler Food that kids, even some of the pickiest ones, and adults love!

Whole wheat flour is higher in fiber and nutrients compared to all-purpose white flour. Rolled oats are high in fiber as well, making this a fiber-rich snack for your little one.

You’ll need (amounts in the downloadable and printable recipe card below):

WHOLE-WHEAT STRAWBERRY MUFFINS

The base for these muffins is whole wheat flour (see below for a gluten-free option!) and oats. The combination of these two ensures that there’s plenty of fiber and complex carbohydrates to fuel kids. The fruit and lemon ensure that the final texture is light and fluffy.

HOW TO MAKE STRAWBERRY MUFFINS STEP-BY-STEP

Here’s a look at the easy process for making these muffins. Scroll down to the bottom of the post for the full recipe.

Stir the dry ingredients together. Add the wet ingredients. Add the lemon zest. Stir batter together. Divide among a muffin pan. Bake and let cool.

TIP: Dice the berries up small so they are easy to bite into when eating the muffins.

FREQUENTLY ASKED QUESTIONS

Can I make vegan strawberry muffins without eggs or dairy?

Yes! Here are the substitutes in case you have an intolerance or allergy in your house. Instead of the egg, use 2 tablespoons of ground flaxseed and ¼ cup water. Use unsweetened plain non-dairy milk for cow’s milk. Use maple syrup instead of honey. Use unsweetened applesauce or canola oil instead of butter.

Can I make these Gluten-Free Strawberry Muffins?

Yes, and it’s simple to do too. Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix. And use certified gluten-free oats.

How long can I store these Strawberry Muffins?

Once cooled, you can store the muffins in an airtight container in the fridge for up to 3 days. Serve chilled or warmed slightly. Or, store in a zip-top freezer bag in the freezer for up to 3 months. Thaw one at a time for 15–30 seconds in the microwave or at room temp.

Can I make these muffins without oats?

Yes, use ½ cup all-purpose flour instead and bake as directed.

Can I make these muffins without whole wheat flour?

Yes, just substitute with all-purpose flour!

There’s no salt in the recipe. Am I missing something?

Since these muffins are designed to be suitable for young kids, salt isn’t recommended as their kidneys are still developing and excess salt can be damaging. Infants and toddlers who are breastfed are already receiving all the salt they need. Salting baby foods also can also lead to a lifelong preference for salty foods, and that can endanger a child’s future health. However, a tiny pinch is okay if you feel you really need it — although we found we didn’t miss it at all!

TIPS FOR MAKING THE BEST STRAWBERRY MUFFINS

Dice the berries into small pieces and toss them in a little flour (whichever you’re using) to ensure the batter around them holds together well as they bake.

If using frozen berries, let them thaw enough that you can separate them and cut them into 1/2–1-inch pieces with kitchen shears. Stir into the batter while still frozen.

Use the fresh lemon to add bright flavor. This really elevates the flavor but isn’t necessary.

Use a cake tester inserted into the center of the muffin to test for doneness. It should come out cleanly.

Remove the muffins from the pan after they come out of the oven so they can cool on a wire rack, rather than continue to bake in the hot pan.

Stir together ¼ cup powdered sugar and 1 tablespoon milk to make an optional icing if desired. Be very conservative with the icing if serving young kids.

We’d love to hear your feedback and stories if you make these muffins for your family so comment and share with us!

About the Author

Francesca Sta Maria is a data-driven marketing professional who is passionate about bringing awareness to products that improve lives and create sustainable change. She can’t choose a favorite food since she has so many after living in over 9 global cities across 5 continents.