Healthy Oat & Honey Pumpkin Strawberry Muffins Recipe

Updated January 7, 2026

Healthy Oat & Honey Pumpkin Strawberry Muffins served warm with cozy spices — Comforting Healthy Oat & Honey Pumpkin Strawberry Muffins you can make today

I published this recipe for Healthy Oat & Honey Pumpkin Strawberry Muffins a few years ago after a serious baking fail. I was trying to make a “healthy” pumpkin bread for a friend, and it turned out so dense you could have used it as a doorstop. I was so disappointed. That failure sent me back to my kitchen, determined to crack the code. I wanted something moist, sweetened naturally, and packed with good stuff that still felt like a treat. After a lot of testing, I landed on this combination. It’s my go-to for a quick breakfast or a clean eating dessert that actually satisfies my sweet tooth. If you love the pumpkin-banana combo, you should also try my Pumpkin Banana Oat Muffins.

My secret for these muffins is a trick I learned from my grandma. I use a combination of mashed banana and pumpkin puree. The banana adds a natural sweetness and binds everything together, while the pumpkin keeps things incredibly moist for days. It’s a little bit of kitchen magic that makes all the difference.

Recipe Overview

Cuisine: American
Category: Breakfast, Snack, Dessert
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Why This Recipe is So Special

What makes these muffins special is how they come together. We’re not using any refined sugar. The sweetness comes purely from ripe banana, a good drizzle of honey, and those bursts of fresh strawberry.

The oats do double duty. Some are blended into a fine oat flour, which gives a wonderful, nutty base. The rest are left whole for a fantastic, hearty texture. You get a muffin that’s wholesome but never dry or boring.

Every bite is a mix of cozy pumpkin spice, sweet fruit, and a hint of honey. It feels like a hug in muffin form. I love that I can enjoy one (or two!) without any guilt. For another oat-based treat that uses banana for sweetness, my Chocolate Banana Oat Muffins are a deliciously indulgent yet healthy option.

The Full Ingredient List

Gathering your ingredients is the first step to baking success. I like to get everything out on the counter before I start. It makes the process so smooth and easy.

1 ½ cups old-fashioned rolled oats (divided)
1 cup white whole wheat flour (or all-purpose)
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp pumpkin pie spice
½ tsp salt
2 large ripe bananas, mashed (about 1 cup)
¾ cup pure pumpkin puree
2 large eggs
⅓ cup raw honey or pure maple syrup
¼ cup melted coconut oil or avocado oil
1 tsp pure vanilla extract
1 cup fresh strawberries, diced

My Step-by-Step Method

Here’s exactly how I make these in my own kitchen. Follow these steps and you’ll have perfect muffins every single time. I promise it’s simple!

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or give it a light spray with oil.
Take ¾ cup of the rolled oats and pop them into your blender or food processor. Blend until they look like a coarse flour. This is your homemade oat flour!
In a large bowl, whisk together the oat flour, the remaining ¾ cup whole oats, white whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate medium bowl, mash the bananas really well. Then, whisk in the pumpkin puree, eggs, honey, melted oil, and vanilla. Mix until it’s just smooth.
Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula. Stop when you no longer see dry flour streaks. A few lumps are totally fine!
Now, gently fold in the diced strawberries. Be careful not to over-mix here.
Divide the batter evenly among the 12 muffin cups. I like to use a large cookie scoop for this—it’s so much cleaner.
Bake for 22 to 25 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating one!

My Top Tips for Success

These are my little extra bits of advice. They come from all my test batches and will really boost your results.

Use very ripe bananas. The ones with lots of brown spots are the sweetest and mash the easiest. They are the key to natural sweetness.
Make sure your eggs are at room temperature. It helps them blend into the batter smoothly. If you forgot, just place the whole eggs in a bowl of warm water for 5 minutes.
Do not over-mix the batter! Once you combine wet and dry, fold gently. Over-mixing is the main reason muffins get tough.
If your honey is very thick, warm it slightly before measuring. This makes it easier to mix in and distribute evenly.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s what to watch for.

Using frozen strawberries without thawing and drying them. This adds too much extra water and makes the muffins soggy. Always use fresh, or if you must use frozen, thaw completely and pat them very dry with paper towels.

Forgetting to make the oat flour. If you just throw whole oats in, the texture will be too gritty. Taking that minute to blend part of them is non-negotiable for the perfect crumb.

Opening the oven door too early. I know it’s tempting! But a rush of cold air can make the muffins sink. Wait until at least the 20-minute mark to check on them.

NUTRITION INFORMATION

Serving Size: 1 muffin
Calories: ~180
Fat: 6g
Carbohydrates: 29g
Fiber: 3g
Sugar: 11g (natural from fruit & honey)
Protein: 4g

FREQUENTLY ASKED QUESTIONS

Here are answers to the questions I get asked the most about this recipe.

Can I make these muffins gluten-free?

Absolutely! Just make sure your oats are certified gluten-free. You can also swap the white whole wheat flour for a 1-to-1 gluten-free baking blend. The texture will be great.

Can I use something instead of banana?

The banana is important for moisture and binding. If you need a substitute, try 1 cup of unsweetened applesauce. The flavor will be a little different, but the muffins will still be moist and delicious.

How should I store these muffins?

Keep them in an airtight container at room temperature for 2 days. For longer storage, I freeze them! Let them cool completely, then wrap each one tightly and freeze for up to 3 months. Just thaw at room temperature or warm in the microwave.

Recipe Overview

Why This Recipe is So Special