If you’re looking for a healthy strawberry muffin recipe that your kids will actually eat, these Strawberry Lunchbox Muffins are it. They’re soft, fluffy, perfectly moist thanks to Greek yogurt and olive oil, and packed with little bits of crushed dried strawberries in every bite.
They’ve become a staple in our house — tucked into lunchboxes, served alongside scrambled eggs for breakfast, or pulled from the freezer on busy mornings. They thaw beautifully and taste just as fresh by lunchtime.
If you love simple, whole-ingredient baking where every element serves a purpose — the kind of balance celebrated in Salt, Fat, Acid, Heat — you’ll appreciate how thoughtfully these ingredients work together.
Why You’ll Love These Strawberry Muffins
- Made with rolled oats and whole milk Greek yogurt
- Moist and tender from olive oil
- Naturally higher in protein than traditional muffins
- Sweet strawberry flavor in every bite
- Perfect for breakfast, school lunchboxes, or after-school snacks
- Freezer-friendly and great for meal prep
These are what I call “healthy-ish” muffins — nourishing ingredients, balanced sweetness, and a texture that feels bakery-worthy without being heavy.
Ingredients
- 1 cup rolled oats
- ½ cup brown sugar
- 1 cup plain whole milk Greek yogurt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups dried strawberries, crushed
How to Make Strawberry Lunchbox Muffins
Step 1: Preheat the oven.
Preheat your oven to 400°F. Line a 12-cup muffin tin with liners or grease well.
Step 2: Mix the batter.
Add all ingredients to a stand mixer or large mixing bowl. Mix until just combined. Be careful not to overmix — this keeps the muffins light and fluffy.
Step 3: Fill the muffin tin.
Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
Step 4: Bake.
Bake at 400°F for 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Cool.
Let cool in the pan for 5 minutes before transferring to a wire rack.
Why Greek Yogurt + Olive Oil Works So Well
This combination creates the perfect muffin texture:
- Greek yogurt adds protein and moisture
- Olive oil gives richness and tenderness without heaviness
- Rolled oats provide structure and subtle chew
- Baking powder + baking soda ensure lift and fluffiness
The result? A muffin that’s moist, fluffy, and soft — never dry or crumbly.
Lunchbox & Freezer Tips
These are truly perfect lunchbox muffins.
- Let them cool completely.
- Store in an airtight container in the freezer.
- In the morning, place a frozen muffin directly into your child’s lunchbox.
- It will thaw naturally by lunchtime.
They stay soft and tender — no reheating needed.
Are These Strawberry Muffins Healthy?
If you’re searching for:
- healthy strawberry muffins
- strawberry muffins with Greek yogurt
- freezer-friendly school muffins
- easy breakfast muffins for kids
This recipe checks all the boxes.
With protein from yogurt, healthy fats from olive oil, whole grains from oats, and real fruit flavor from dried strawberries, they’re balanced enough for breakfast and satisfying enough for an afternoon snack.
Variations: Add white chocolate chips for a sweeter treat. Swap dried strawberries for dried blueberries. Sprinkle turbinado sugar on top before baking. Add lemon zest for a strawberry-lemon twist
Strawberry Lunchbox Muffins
Ingredients
- 1 cup rolled oats
- ½ cup brown sugar
- 1 cup plain whole milk Greek yogurt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups dried strawberries crushed
Instructions
Step 1: Preheat the oven.
- Preheat your oven to 400°F. Line a 12-cup muffin tin with liners or grease well.
Step 2: Mix the batter.
- Add all ingredients to a stand mixer or large mixing bowl. Mix until just combined. Be careful not to overmix — this keeps the muffins light and fluffy.
Step 3: Fill the muffin tin.
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
Step 4: Bake.
- Bake at 400°F for 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Cool.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Let them cool completely.
Store in an airtight container in the freezer.
In the morning, place a frozen muffin directly into your child’s lunchbox.
It will thaw naturally by lunchtime. They stay soft and tender — no reheating neede
