Strawberry-Rhubarb Oatmeal Muffins

Posted by Donna-Marie Pye on

Sweetened with strawberries and rhubarb and made moist and hearty with oatmeal, eggs and Greek yogurt these muffins taste like a sweet treat but are full of fibre, protein and vitamin C.



  • 1 cup all-purpose flour
  • 1 cup rolled oats (quick)
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup vegetable or melted coconut oil
  • 1/2 tsp vanilla extract
  • 1 cup chopped strawberries, about 1/4-inch pieces
  • 1 cup chopped rhubarb, about 1/4-inch pieces


  1. Preheat oven to 375 F. Line a 12-cup muffin pan with liners.
  2. In a large bowl, mix together flour, oats, sugar, baking powder, soda, cinnamon and salt.
  3. In a 2-cup measuring cup, add the eggs and beat until lightly frothy (this should be approximately ½ cup volume) then add the yogurt, oil and vanilla and stir until mixed.
  4. Pour wet ingredients into the dry and stir just until well mixed together.  Let this sit and soften the oats while you chop the strawberries and rhubarb. 
  5. Stir in the chopped strawberries and rhubarb into the batter - just stir until blended through, but be careful not to overmix and then spoon into the muffin cups.  These will be quite full, that's ok.  Put the muffins into the oven and bake 22-28 min (my batches took 25 minutes).
  6. When done, test with a toothpick, it should come out dry.  The muffins will be lightly browned on some edges but not brown all over.

Makes 12 large muffins


OXO 12-Cup Muffin Pan

Muffin Liners

Cuisipro Batter Bowl

Organic Fair Ground Cinnamon Bark
Neilsen-Massey Vanilla


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  • HI Jane: Thanks for your feedback on your recipe success! Oops, I forgot to add the sugar in the instruction list. Thanks for the heads up. I have made the correction to the recipe. I added the sugar to the flour mixture. So many different recipes use it in the butter mixture, so they can be all over the place.

    As for using frozen berries/fruit, I have made a version of these using only rhubarb in the winter from my garden and I only have frozen ones, so I’m sure it would be fine. Make sure you add frozen and not thawed as they cook better. You will want to make sure you chop the strawberries first before you add them (which can be a little tricky since they can be hard to cut through when they are big chunks).

    Good note about the nuts. I love nuts too!
    Happy baking.

    Donna-Marie on
  • These muffins are delicious. I made 9 large muffins. I added 1/3 cup of chopped pecans to the flour and oat mixture. (I like nuts in my muffins.) My only question with the instructions was when and where to add the sugar. I checked some other muffin recipes and mixed the oil and sugar together, then added the egg, yogurt, vanilla mixture to it. I also use Truvia instead of sugar in most of my baking.
    Another question…. Can frozen rhubarb / strawberries be used in this recipe?

    Jane Perry on
  • I made these last week and of course subsituted the sugar for honey! Delicious!! I’ll make more next week while the strawberries are fresh! Thanks for all the great recipes. I’m making the French Onion tarts tonight. Yum!

    Catherine on
  • Hi Rose: I’m sure you can use a DF yogurt for the vegan’s. As long as it can be used for cooking and baking, I’m sure it will be fine. One thing to consider in advance is the type of yogurt you’ll use. I tested this recipe with my homemade cashew yogurt and strongly recommend it for the most consistent results.
    Slightly thicker yogurt is what gives us the moist, fluffiness we’re looking for in the muffins. Too much liquid can make a the muffins dense and gummy, so you may need to strain off some of the liquid/water if using a homemade or store-bought vegan yogurt.

    Donna-Marie on
  • This recipe looks wonderful!
    Do you think it will work if I use vegan yogurt instead of Greek yogurt? We have some family members who need to be dairy free.

    Rose Suljak on

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