Strawberry Lunchbox Muffins
These Strawberry Lunchbox Muffins are one of those simple recipes that quietly make life easier — nourishing, dependable, and loved by kids. I almost always freeze half immediately because otherwise, they disappear within a day.
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
Freezer Tips:
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
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