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Strawberry Oat Muffins

WebMD Recipe

Total Time: 35 mins

Strawberry Oat Muffins

Use whatever flavor of jam or preserves you wish to flavor these muffins.


  • 1 cup rolled oats
  • 3/4 cup unbleached white flour
  • 3/4 cup whole-wheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup less-fat margarine
  • 1/4 cup light pancake syrup
  • 3/4 cup fat-free sour cream
  • 1/2 cup granulated sugar
  • 2 large eggs, use a brand higher in omega-3s, if available
  • 1 teaspoon vanilla extract
  • 12 teaspoons less-sugar strawberry jam


Step 1
Preheat oven to 375°F . Line 12 muffin cups with paper liners; set aside. Add oats, white flour, whole-wheat flour, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk to blend; set aside.
Step 2
Place margarine, pancake syrup, fat-free sour cream, and sugar in mixing bowl and beat on medium-high speed until blended and fluffy. Beat in eggs, one at a time, and vanilla.
Step 3
Reduce speed to low and add flour mixture, mixing only until just combined. Drop about 1/4 cup of the muffin batter into each muffin cup. Make an indentation in the center of each muffin with a small spoon or finger, and fill it with a slightly heaping teaspoon of strawberry preserves.
Step 4
Bake for 20-22 minutes or until the top of the muffin is lightly brown. Enjoy warm or cool.

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