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Strawberry Oats Muffins

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 28
  • Total Time: 60
  • Yield: 6 1x


Delicious oats muffins with freeze-dried strawberries for some extra flavor!



For the streusel

  • 3 tbsp. all-purpose flour
  • 4 tbsp. brown sugar
  • 2 tbsp. rolled oats
  • 2 tbsp. pecans, chopped
  • 2 tbsp. butter, melted

For the muffins

  • 1 oz. (30g) freeze-dried strawberries
  • 3/4 cup (100g) all-purpose flour
  • 1/2 cup (65g) whole wheat flour
  • 1 1/4 tsp. baking powder
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp. salt
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (120g) sour cream
  • 2 medium eggs
  • 3 tbsp. vegetable oil
  • 2 tbsp. butter, melted


  1. Preheat the oven to 390°F (200°C). Line a muffin tin with tulip paper liners and set aside.
  2. Start with the streusel by melting the butter. Mix the flour, sugar, oats, and chopped pecans in a bowl until well combined. Add the melted butter and mix until streusel form – works best with a fork. Place in the fridge until needed.
  3. For the muffins chop/break the freeze-dried strawberries into not too small pieces (depending on how big they are coming out of the package). Take about 2 tbsp. of that and set aside for later.
  4. Mix the flours, baking powder, sugars, salt, and rolled oats in a bowl until well combined. Add the sour cream, eggs, oil, and melted butter to a larger bowl and mix until you get a smooth mixture. Add the flour mixture and freeze-dried strawberries (except the ones you set aside) to the bowl and mix until just combined. Divide the batter between the paper liners and sprinkle with the streusel from the fridge. Place in the oven and bake for about 25-28 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down on a wire rack. Sprinkle the crushed freeze-dried strawberries on top for decorations.


  • Enjoy baking!