Healthy Mini Strawberry Muffins with Streusel Topping

Fresh strawberry mini muffins with a streusel topping are my absolute favorite way to enjoy the abundance of strawberries during strawberry season! These muffins are sweet, have a nice soft crumb, and burst with fresh strawberries in every bite. The entire recipe is gluten-free and made with whole grains. Plus, your healthy muffins are done from start to finish in under 30 minutes!

Healthy Mini Strawberry Muffins with Streusel Topping

During the summertime, we always go strawberry picking and get as many fresh strawberries as possible. There is nothing better than ripe strawberries!

We love eating them fresh, but then also turning our sweet strawberries into fun recipes like my strawberry rhubarb jam, strawberry chia jam, and this delicious muffin recipe!

Muffin muffins always feel more fun than regular-sized muffins. You can a ton more muffins out of a single recipe, plus they are so cute!

The combination of oat flour, brown rice flour, and coconut flour gives these muffins a soft, almost cake-like texture and they have the best flavor. You’re going to love making this easy recipe and sharing it with your family and friends!

Why you’ll love this strawberry muffin recipe

Perfectly sweet muffin – With the right amount of sweetness to pair with juicy strawberries, these healthy muffins feel like a treat while being loaded with lots of nourishing ingredients!

Kid-friendly – Kids love these delicious muffins and their cute mini-size! They’re the perfect size for little hands and have the best strawberry flavor and soft texture. They are also easy and fun to make with kids! Bring them into the kitchen to help make these.

Take on the go – Whether you’re packing them in lunch boxes, or taking a few on an outdoor adventure, the small size is easy to pack along and enjoy. The perfect grab-and-go snack that everyone will love!

What you need for strawberry mini muffins

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• oat flour
• brown rice flour
• coconut flour
• natural cane sugar
• baking powder
• sea salt
• large eggs
• almond milk
• unsweetened applesauce
• avocado oil
• vanilla extract
• fresh strawberries

Ingredients for streusel topping

• unsalted butter
• cinnamon
• rolled oats
• oat flour
• natural cane sugar

How to make these fluffy muffins

Step 1: Preheat the oven to 350 degrees F. Either grease or line a mini-muffin tin with paper liners or silicone mini-muffin liners.

Step 2: In a large bowl mix together the eggs, milk, applesauce, oil, and vanilla extract.

Step 3: Add the dry ingredients, including the oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. Stir until the dry ingredients are combined with the wet ingredients, but do not over-stir. It will look slightly lumpy. Stir in the diced strawberries.

Step 4: With a spoon or small ice cream scoop, divide batter between the prepared mini muffin pans, filling them to the top.

Step 5: In a small bowl combine the streusel ingredients with a fork or your fingers until you have small pieces of crumble.  Distribute the crumb topping evenly among all the muffins.

Step 6: Bake the mini muffins for 13-15 minutes, Test with a toothpick for doneness. You want a slightly moist toothpick, not gooey but not bone dry.  The edges of the muffins should be light golden brown and they will spring back when you press it lightly.

Step 7: Let them cool in the pan for 5 minutes then run a knife around the sides and remove them from the pan. Place on a wire rack to come to cool.

Watch me make healthy strawberry muffins

The full how to video can be watched below, or on my YouTube channel!

Can you make these into large muffins?

Yes, this mini muffin recipe will easily make regular-sized muffins as well! You’ll make around 12 muffins with this batter.

The baking time will increase to around 17-20 minutes, and you’ll want to only will the muffin tin 3/4 the way full instead of to the top like you do with the mini muffins.

How to store

Leftover muffins can be stored really well. Once fully cooled to room temperature, add to an airtight container. They will stay fresh in the fridge for up to 5-7 days!

You can also freeze them for up to 6 months.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this strawberry shortcake muffin recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Oat flour – White whole wheat flour is a good substitute for oat flour. You can also use quick oats, but they will add a more chewy texture to your muffins.

Brown rice flour – White rice flour or almond flour are both good swaps for brown rice flour.

Coconut flour – Swap coconut flour for almond flour, but double the amount used as coconut flour absorbs a lot more liquid than any other flour.

Natural cane sugar – You can swap natural cane sugar for coconut sugar or brown sugar (both will add a deeper flavor), or regular white sugar. Swapping for a liquid sweetener like maple syrup will add a bit too much moisture to the batter

Almond milk – Any type of unsweetened plain milk will work here!

Avocado oil – Melted butter, melted coconut oil, and extra virgin olive oil are all good substitutions.

Vanilla extract – Vanilla bean paste is a good alternative option. You can also change the flavor slightly by using almond extract in place of vanilla.

Fresh strawberries – Frozen strawberries will work in this recipe as well. You’ll want to defrost them and allow any excess liquid to drain away before adding the berries to the batter. You can also swap in any kind of fresh berries too! Raspberries, blueberries, and blackberries are all great juicy berries to use in this recipe.

More healthy muffin recipes you’ll love

• Gluten-free blueberry muffins
• Mini banana nut muffins
• Flax seed muffin recipe

Print Recipe

5 from 1 vote

Healthy Mini Strawberry Muffins

Fresh strawberry mini muffins with a streusel topping are my absolute favorite way to enjoy the abundance of strawberries during strawberry season! These muffins are sweet, have a nice soft crumb, and burst with fresh strawberries in every bite. The entire recipe is gluten-free and made with whole grains. Plus, your healthy muffins are done from start to finish in under 30 minutes!

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time23 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten free, mini muffins, muffin, muffins, strawberries

Servings: 36

Calories: 78kcal

Author: Heather Englund

Ingredients

• 3 large eggs
• 3/4 cup almond milk
• 1/2 cup unsweetened applesauce
• 3 tbsp avocado oil
• 2 tsp vanilla extract
• 1 cup oat flour
• 1 cup brown rice flour
• 6 tbsp coconut flour
• 2/3 cup natural cane sugar
• 2 tsp baking powder
• 1 tsp sea salt
• 1 cup fresh strawberries diced

Streusel Topping Ingredients

• 2 tbsp unsalted butter softened
• 4 tbsp rolled oats
• 2 tbsp oat flour
• 1 tbsp cinnamon
• 1 tbsp natural cane sugar

Instructions

• Preheat the oven to 350 degrees F. Either grease or line a mini-muffin tin with paper liners or silicone mini-muffin liners.
• In a large bowl mix together the eggs, milk, applesauce, oil, and vanilla extract.
• Add the dry ingredients, including the oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. Stir until the dry ingredients are combined with the wet ingredients, but do not over-stir. It will look slightly lumpy. Stir in the diced strawberries.
• With a spoon or small ice cream scoop, divide batter between the prepared mini muffin pans, filling them to the top.
• In a small bowl combine the streusel ingredients with a fork or your fingers until you have small pieces of crumble.  Distribute the crumb topping evenly among all the muffins.
• Bake the mini muffins for 13-15 minutes, Test with a toothpick for doneness. You want a slightly moist toothpick, not gooey but not bone dry.  The edges of the muffins should be light golden brown and they will spring back when you press it lightly.
• Let them cool in the pan for 5 minutes then run a knife around the sides and remove them from the pan. Place on a wire rack to come to cool.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 104mg | Potassium: 46mg | Fiber: 1g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.4mg

If you try this strawberry muffins recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published November 2011. Updated March 2024.