Strawberry Oatmeal Streusel Muffins

This post and recipe may contain affiliate links. Please see the Discolsure Policy for details.
Jump to Recipe

This is an easy and healthy recipe for a small batch of Strawberry Oatmeal Streusel Muffins.  Only one bowl is needed to make four tender muffins that are refined sugar free, loaded with fresh strawberries, and finished with a crunchy streusel topping.

Stack of strawberry streusel muffins

Strawberry Oatmeal Streusel Muffins

When it comes to a muffin for breakfast, you want to feel like you are starting the day with a well-balanced meal.  Or so they say.  As much as I love to chow down on a chocolate chip filled muffin, these Strawberry Streusel Oatmeal Muffins are a good option to take a break from their sugary cousins.  

What Makes These Muffins Healthy

So, how can you swap out some of the indulgent ingredients for healthier options?  Below is a list to get you started:  (Note:  the statements below are not intended to offer medical advice or fact.  It is simply a list of information found in my research.  There, I had to disclaim that 🙂 )

  1. Whole Wheat Flour – it has more fiber, iron, calcium, protein, and other nutrients than white flour.
  2. Old Fashioned Oats – are more filling, contain fiber, are rich in antioxidants, and can improve blood sugar control.
  3. Coconut Sugar – has lower glycemic index, less fructose, and more vitamins and minerals than granulated sugar.
  4. Coconut Oil – boosts good cholesterol, is good for blood sugar, boosts energy, and aids in digestion.

I have also added a little unsweetened applesauce to the recipe to compliment the coconut sugar and coconut oil.  It also helps to keep the muffins moist and tender.

Stack of breakfast muffins with fruit

Fresh Strawberries in Muffins

In addition to their sweet flavor, strawberries also contain moisture.  This will also help to keep the muffins moist and tender.  But also be advised if you keep the extra’s of these muffins too long, they may get a little mushy.  But who are we kidding – they will be gone in a day.  Plus there are only 4!

Strawberry muffins on a table

Streusel Topping For Muffins

One of the many things I love about streusel toppings, are they are nearly impossible to mess up!  I believe if you use equal quantities of each ingredient, your result will always be sweet and crunchy.

Another thing is it is super versatile.  Meaning you can add in other flavors (i.e. cinnamon or ginger), try different sugar (brown sugar of course!), and add in other ingredients for texture (enter any kind of chopped nut).  

Muffins Not Just For Breakfast

The short and simple of this is, you don’t have to just eat these Strawberry Oatmeal Streusel Muffins for breakfast.  Snack, lunch, dessert – whenever you have a hankering for a cakey little treat.

Ok – as I’m researching more and more about the rules of blogging, I’m going to end this one now.  🙂

Close up of a strawberry muffin

Strawberry Oatmeal Streusel Muffins

Yield: 4 Muffins
This is an easy and healthy recipe for a small batch of Strawberry Oatmeal Streusel Muffins.  Only one bowl is needed to make four tender muffins that are refined sugar free, loaded with fresh strawberries, and finished with a crunchy streusel topping.
Prep5 minutes
Cook15 minutes
Total20 minutes


  • 1 – Muffin/Cupcake Pan



  • 1/3 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg white, room temperature
  • 1/4 cup coconut sugar
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons cold pressed refined coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup fresh strawberries, chopped


  • 1 tablespoon whole wheat flour
  • 1 tablespoon rolled oats
  • 1 tablespoon coconut sugar
  • 1 tablespoon unsalted butter



  • Preheat oven to 375F degrees and adjust the oven rack to the middle position. Line 4 cups of a muffin baking pan with cupcake liners.
  • In a small bowl, whisk together the flour, oats, baking powder, and salt. Create a well in the middle of the bowl. Add the sugar, egg white, applesauce, applesauce, and vanilla extract into the well. Mix together and then fold the liquid ingredients into the dry until no flour streaks remain.
  • Add in the chopped strawberries and mix until just combined.
  • Using a small cookie scoop, add the muffin batter evenly to each of the cupcake liners in the muffin pan.


  • In a small bowl, add the flour, oats, sugar, and butter. Mix together with your fingers or a fork until rough crumbs form. Evenly to each muffin with the streusel.
  • Bake the muffins for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • The muffins can be stored in an airtight container at room temperature for up to 3 days.
Liked the recipe?Please leave a review and star rating for the recipe! This greatly helps me continue to provide FREE recipes!
Course: Breakfast
Cuisine: American
Author: Erin Cernich

Leave a Comment

Your email address will not be published. Required fields are marked *

recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.