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Thursday, 9 February 2017

Egg-less Butter-less Strawberry Muffins with Oatmeal and Whole-Wheat Flour

Strawberry Muffins are deliciously sweet , moist and fruity delights. Loaded with fresh Strawberry flavors, they can make up for a refreshing on-the-go morning breakfast or an after school snacks for kids or light dessert to end a meal. One can have them just to satisfy some sweet cravings. Go perfect with a cup of coffee too. These sweet treats are one more addition to my long list of egg-less butter-less bakes. 

 These muffins are healthy and guilt free to a certain extent as they are made using whole wheat flour and oats and are butter free. Here yogurt acts as an egg substitute . Fresh strawberry chunks make the muffins moist and give them a delicious sweet bite and as we have used oats, the muffins are crumbly as well. 

 Before we move towards the recipe, lets have a look at the health benefits of having Strawberries. Strawberries are among the worlds healthiest foods. Packed with vitamins, fiber and high levels of antioxidants, Strawberries are fat-free, cholesterol-free, sodium-free , low-calorie food. 
For more Strawberry recipe , click on the highlighted words , Strawberry Milkshake , Strawberry Raita , Strawberry Mousse

 Amount of sugar added in the muffins depends on the sweetness of the strawberries. The strawberries i used were red, ripe and very sweet and juicy. So 1/3 cup sugar was enough to make the muffins sweet. The recipe is very simple and easy to follow and muffins are ready under 30 minutes.
Though the muffins taste great while still warm , the flavors come out well the next day. 

Serves : 8 Muffins
Preparation Time : 10 minutes
Cooking Time: 20 minutes

  • 1 cup fresh Strawberry (diced)
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup yogurt
  • 1/4 cup Oil
  • 1/2 cup Sugar (use 1/3 cup if strawberries are sweet)
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essence
  • 1/4 teaspoon Baking soda
  • Pinch of Salt
  1. Preheat the oven at 180 degree Celsius. Line the muffin tray with liners. Add  1 tablespoon of sugar to the fresh strawberry chunks. Mix well and keep aside.

  2.  Sift the whole wheat flour, baking powder , baking soda and salt in a large bowl. Add oats to it.

  3. In another bowl take yogurt. Add remaining sugar to it and using a whisker stir it until the sugar dissolves.

  4. Add oil and vanilla essence to it and stir well.

  5. Add the dry ingredients to the wet ones and mix well .

  6. Lastly add the strawberry chunks and blend with the batter.

   7. Spoon batter into the muffin liners about 3/4 full . Bake them in a preheated oven at 180 degree Celsius for 20 minutes or until the tester skewer comes out clean. 

  8. Allow the muffins to cool down on a wire rack for 10 minutes before serving. Enjoy the delicious fruity treats with your loved ones !

  • Though i have used fresh Strawberries in the recipe, the muffins can be made using frozen Strawberries as well.
  • Can use Blueberries or Raisins also along with strawberries in this recipe.
  • The muffins can be refrigerated for 2-3 days in air tight container, provided they last until then :)
For more such egg-less butter-less baked recipes, do check my posts on


  1. I have tried some of them and have to save them for future use. These Egg-less Butter-less Strawberry Muffins with Oatmeal and Whole-Wheat Flour recipe are really helpful

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