Go Back
Strawberry rhubarb muffins cooling outside

Quick and Easy Strawberry Rhubarb Muffins

Made with spring rhubarb and strawberries and a healthy dose of steel cut oats, eggs and Greek yogurt these muffins taste like a sweet treat but are full of fiber, protein and vitamin C.

Course Breakfast, Dessert, Snack
Cuisine canadian, coastal, PNW
Keyword Easy, Greek Yogurt, Healthy, muffins, Oatmeal, quick, strawberry rhubarb
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 Muffins
Author Sabrina Currie


  • 1 c Unbleached Flour
  • 1 c Steel Cut Oats
  • 2/3 c Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Table Salt
  • 2 Eggs
  • 1 c Plain Non-Fat Greek Yogurt
  • 1/4 c Vegetable Oil
  • 2 tsp Vanilla
  • 1 c Strawberries chopped into 1/4 inch pieces
  • 1 c Rhubarb chopped into 1/4 inch pieces


  1. Preheat oven to 375'. 
  2. Stir all dry ingredients together in a large bowl.
    Oat muffin recipe dry ingredients
  3. In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. 1/2 c volume) then add the yogurt, oil and vanilla and stir until mixed. 

    Easy muffin batter recipe
  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.  

    Strawberry rhubarb oatmeal and Greek yogurt muffin batter
  5. Line a 12 cup muffin tin with liners.  Stir in the chopped strawberries and rhubarb into the batter 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). 

    Pan of oatmeal yogurt strawberry rhubarb muffins ready for the oven
  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.
    Strawberry Rhubarb Oatmeal Muffins Cooling Outside