While overnight oats aren’t my cup of tea (pun intended!), I’m a huge fan of giving classic recipes a healthy twist. That’s why these strawberry oatmeal muffins are a staple in my kitchen! These delicious and nutritious muffins are perfect for busy mornings when you need a quick and satisfying grab-and-go breakfast. Packed with the sweetness of fresh strawberries and chocolate chips, they satisfy your cravings while being surprisingly light on Weight Watchers points, clocking in at just 3 points per muffin. 
But beyond their convenience, I love that these muffins are made with wholesome ingredients. Oats provide a good source of fiber and complex carbohydrates, keeping you feeling full and energized throughout the morning. The addition of fresh strawberries brings a burst of vitamin C and antioxidants, while the bananas add natural sweetness and potassium. So, if you’re looking for a delicious, healthy, and convenient breakfast option, give these strawberry oatmeal muffins a try! You might just be surprised at how much you enjoy them, even if you’re not a fan of traditional oatmeal.
Three reasons why you need to make this recipe!
Fuel your day with balanced nutrition.
Unlike sugary pastries or processed cereal, homemade healthy muffins offer a balanced combination of nutrients like whole grains, fruits, nuts, and healthy fats. This provides your body with sustained energy throughout the morning, keeping you feeling full and focused.
Customize for your preferences and dietary needs.
The beauty of homemade muffins lies in their versatility. You can control the ingredients, adjust flavors to your liking, and cater to specific dietary needs.
Convenient and portable breakfast solution.
Healthy muffins are perfect for busy mornings. You can prepare them in advance and grab them on the go, eliminating the need for rushed or unhealthy breakfast choices.
Ingredients you need to make Strawberry Oatmeal Muffins:
- 1 egg
- 2 tablespoons brown sugar
- 2 medium ripe mashed bananas
- ⅓ cup unsweetened applesauce
- ¼ cup lowfat milk
- 2 cups Quaker quick oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¾ cup fresh diced strawberries
- 3 tablespoon mini chocolate chips
How to make Strawberry Oatmeal Muffins (step by step):
- Preheat the oven to 350F, spray a 12 hole regular muffin tin with nonstick cooking spray.
- In a bowl, whisk together the egg and brown sugar.
- Mix in the mashed banana, applesauce, and low fat milk.
- Stir in the quick oats, baking powder, and cinnamon, then fold in the diced strawberries and mini chocolate chips. Pour the batter into the muffin tins.
- Bake the muffins in the oven for 22 minutes. Let them cool then serve.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 85, Fat 2 g, Saturated fat .92 g, Carbs 15 g, Fiber 1.72 g, Sugars 7.76 g, Sodium 10.18 mg, Protein 2 g. 
WW Points For Strawberry Oatmeal Muffins:
- Egg 0 points
- Brown sugar 8 points
- Medium ripe mashed bananas 0 points
- Unsweetened applesauce 0 points
- Low fat milk 1 point
- Quaker quick oats 13 points
- Baking powder 0 points
- Cinnamon 0 points
- Fresh diced strawberries 0 points
- Mini chocolate chips 10 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-3 depending on your 0PP foods
Freestyle SP- (blue & green) 3 using WW recipe builder
Smart Points- (purple) 1 using WW recipe builder
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
Different ways to change up this recipe: - Make sure the strawberries are diced into very small pieces so the muffins bake evenly.
- Lily’s no sugar added white chocolate baking chips would pair really well with the strawberries.
Tips and Tricks for Making Strawberry Oatmeal Muffins:
- Store the muffins in fridge after day 1. They’ll keep for seven days in the fridge.
- Strawberry oatmeal muffins will freeze well in a ziplock freezer bag for up to three months.
Similar recipes you’ll enjoy:
Strawberry Oatmeal Muffins
Ingredients
- 1 egg
- 2 Tbsp brown sugar
- 2 medium ripe mashed bananas
- 1/3 cup unsweetened applesauce
- 1/4 cup milk, I used 1%
- 2 cups oats, I used Quaker quick oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup fresh diced strawberries
- 3 Tbsp mini chocolate chips
Instructions
- Preheat the oven to 350F, spray a 12 hole regular muffin tin with nonstick cooking spray.
- In a bowl, whisk together the egg and brown sugar.
- Mix in the mashed banana, applesauce, and low fat milk.
- Stir in the quick oats, baking powder, and cinnamon, then fold in the diced strawberries and mini chocolate chips. Pour the batter into the muffin tins.
- Bake the muffins in the oven for 22 minutes. Let them cool then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for your awesome recipes, I am a weight watcher lifetime member and so happy to have discovered your website. This new version of the banana muffins (I call them banana split muffins) is the best yet. I just made my third batch and I subbed in dehydrated strawberries and they are really good.
Hi Susan, thank you for your kind words, so glad you enjoyed the muffins and thanks for the tip on the dehydrated strawberries, I’ll have to try that one day 🙂
Will it still work if I use water instead of milk?
It might, the texture might be slightly different
I’ve been on WW for 8 months and still have a ways to go. I just found your site today. These look really good!
Thanks Maria, I hope you enjoy the recipes 🙂 Good luck on your journey
These look great but I really dont like bananas, what would be a good substitute?
Hi Kimberly, banana’s are a main part of this recipe so not having them will change them altogether, you can try applesauce but I can’t guarantee they will bake the same
I just made a triple batch of these and they are delicious! Thank you for the recipe. Have you ever made them with paper muffin liners instead of spraying the muffin tin? I may have used papers b/c I am taking them to a brunch and the first batch came out really wet? Should I remove the papers while they are hot or just let them to dry? I’m afraid of when they go to pull the paper off the muffin will pull apart???? thanks!
Hi there, I never use paper liners because of the ingredients your using to replace sugars/ butter, they will stick 🙁
Can you use frozen strawberries?
You can but there is more water in frozen fruit and it might make a “mushier” muffin
Can I replace almond milk (unsweetened) with milk? Thanks for all your recipes Cant wait to try them
Yes almond milk will work fine, hope you enjoy the recipes 🙂
Hi Kate! Love your recipes! I made the Strawberry Banana Chocolate Chip Muffins today to have ready for breakfast on the go. My question is this…what, if anything, should I change to be able to not use the banana. My daughter is going to be joining me on this WW Lifestyle, as soon as she delivers my second grandbaby in Oct. She refuses to eat anything banana and I will be our food prep guru. Any suggestions to use the recipe but omit the banana?
Hi Karen, so glad you are enjoying the recipes and I hope your daughter has a safe (and speedy) delivery 🙂 good banana substitutes would be apple sauce and pumpkin