Whole Wheat Strawberry Muffins Recipe-Step by Step Guide

Whole Wheat Strawberry Muffins Recipe-Step by Step Guide: As we delve into the delightful world of whole wheat strawberry muffins, we invite you to accompany us on a journey through the world of cuisine.


Whole Wheat Strawberry Muffins Recipe-Step by Step Guide

A perfect combination of flavour and nutrition, these muffins are bursting with the freshness of strawberries and the goodness of whole grains thanks to their combination of the two. Use our detailed instructions to make these wholesome treats in your own kitchen by following our step-by-step guide.



  • 1 1/2 cups whole wheat flour
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced strawberries


Also See: 

Nut-Free Greek Yogurt Granola Bars Recipe-Learn Like a Pro



  • Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a muffin tin by lining it with paper liners or lightly greasing the cups. Put aside for later.
  • All of your utensils, measuring cups and spoons, and mixing bowls should be gathered together.


  • The whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt should be mixed together in a large mixing bowl. Mix thoroughly until everything is incorporated.
  • Place the Greek yoghurt, milk, melted coconut oil or vegetable oil, egg, and vanilla extract in a separate bowl and whisk all of the ingredients together until they are completely smooth.


  • The wet ingredients should be poured into the bowl containing the dry ingredients. The mixture should be gently folded together until it is just combined. To avoid making muffins that are dense, avoid overmixing.
  • Mix the diced strawberries into the batter in a gentle manner until they are distributed evenly throughout the mixture. When handling the strawberries, take care not to crush them too much.


  • Using a spoon or scoop, distribute the batter in an even manner among the muffin cups that have been prepared, filling each cup approximately two-thirds of the way.
  • After the oven has been preheated, place the muffin tin inside and bake the muffins for 18 to 20 minutes, or until they have a golden brown colour and a toothpick that has been inserted into the centre of the muffins comes out clean.


  • The muffins should be allowed to cool for a few minutes in the tin before being transferred to a wire rack to finish cooling completely.
  • Enjoy the wholesome goodness of whole wheat and fresh strawberries in every bite of the muffins, whether you serve them warm or at room temperature or serve them at room temperature.


  • When you have any muffins left over, store them in an airtight container at room temperature for up to three days.
  • If you want them to remain fresh for longer, you can put them in the refrigerator. The muffins can also be frozen for later consumption by wrapping each one individually in plastic wrap and placing it in a freezer bag. This will allow you to enjoy them at a later time.



  • Calories: 175 kcal
  • Carbohydrates: 28 g
  • Protein: 3 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 2 mg
  • Sodium: 94 mg
  • Potassium: 138 mg
  • Fiber: 2 g
  • Sugar: 16 g
  • Vitamin A: 23 IU
  • Vitamin C: 9 mg
  • Calcium: 45 mg
  • Iron: 1 mg
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