Recipe By shauri
Published Jun 19th
Prep 20m Cook 18m Additional - Ready In 38m
Servings 12 servings Calories 163.9

I developed this recipe to add more fiber and develop a better diet.

Recipe Ingredients

  • 1 cup whole wheat flour
  • 1 cup oats
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups diced strawberries
  • 1 cup fresh blueberries

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 2 Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
  3. 3 Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
  4. 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

Nutrition Facts

  • Calories 163.9
  • Carbohydrate 25.1 g
  • Cholesterol 15.3 mg
  • Fat 6.1 g
  • Fiber 2.7 g
  • Protein 3.7 g
  • Saturated Fat 1.2 g
  • Sodium 245.4 mg
  • Sugar 11.9 g

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  1. Really good, easy to make. Used two cups strawberries, instant powdered milk with strawberry juice. Two tablespoons oil and four tablespoons applesauce.
  2. 9.30.19 ... ... I followed the recipe. I did! Okay, no blueberries; but that's the only change. These don't taste like strawberries & they left the muffin too moist. I mean verrrryyy toooo moist - I know ;D - & they were baked completely. The base was good though. 'Can't see I'll be repeating - Read more ...
  3. Your recipe while a good healthy option was not quite low fat and low sugar enough for me. So I used 1/2 cup of Splenda in place of the sugar nonfat milk and one ripe mashed banana in place of the oil. I also used 3TB of white flour and covered the strawberries and blueberries - Read more ...
  4. I had a bunch of fruit that was a little past it s prime. I used peaches blueberries and cherries. I tossed them in flour before mixing in and added cinnamon to the dry ingredients.
  5. I used only 2 cups of berries. I found that 3 cups was too much and they didn't cook.
  6. Excellent but 2 cups of strawberries makes muffins too moist and causes the pan to burn. Makes the house smell wonderful!!
  7. These were some of the best healthy muffins I ve made.i made them as written with the exception of using brown sugar in place of the white using only strawberries and adding a little streusel (butter cinnamon sugar flour oats). I almost added more flour because the batter was thin but then remembered it was - Read more ...
  8. The base of this whole wheat muffin is wonderful. It came out perfect. I made a couple taste changes I replaced the sugar with brown sugar and lessened it by 2 tablespoons. My family does not like things too sweet. I also added cinnamon and only use strawberries. I was looking for a strawberry muffin - Read more ...
  9. These were very tasty. I loved them. My husband said there was a lot of strawberries. So, to please him, I think I would only use 1 cup of strawberries and 1 cup of blueberries next time.