Summer Strawberry Muffins (With Oats + Flaxseed)


So glad to hear all the positive feedback about those yummy strawberry shortcakes! They’re really tasty! You guys should definitely try them out. And then, if you have any strawberries leftover…make these for a sweet summer breakfast.

Strawberry Muffins!!


Hey baby! ;)

I mean…I must confess, the idea for this recipe really came for the need to do something good with my strawberries since they were on their last legs.


Although we just picked them on Sunday, they were a week past peak when we picked them and were not as perky as they could have been. They were tasty yes, but I knew they wouldn’t last very long.


Staring into my sad box of slightly wilted berries, I wondered what to do with them. Toss them? How wasteful! I could only shake my head at not freezing them the day I brought them home.

But then…another thought…bake them! Yes, bake them in something so they didn’t need to have their crisp texture to be enjoyable.


Summer Strawberry Muffins Recipe (Oats + Flaxseed Version)

These muffins make good use of your leftover strawberries, but you could also substitute frozen berries if you wanted. Be sure to cut the berries small – about 1/4 inch cubes – so they distribute nicely throughout the muffins. You can sub sugar for the sucanat, but sugar is generally more sweet, so you may want to use less.

*Vegan options included below*

Makes 12 muffins


  • 1 1/2 cups flour (I used 3/4 cup spelt, 1/2 cup whole wheat, and 1/4 cup flaxseed meal – but you can use whatever flour you want)
  • 1/4 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sucanat (or use 1/2-3/4 cup sugar, depending on how sweet you want it)
  • 1/4 cup butter, softened (or sub vegan butter substitute)
  • 1 egg (or sub 1 tablespoon flaxseed meal mixed with 3 tablespoons of water – combine and let rest 5 minutes)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1 cup chopped strawberries (cut to about 1/4 inch pieces)
  • rolled oats and flaxseeds, optional – for sprinkling on top


  1. Pre-heat oven to 350 degrees F. Prepare a 12 cup muffin tin with non-stick spray or paper liners.
  2. In a large bowl, whisk together flour(s), oats, baking powder, and salt until ingredients are evenly distributed.
  3. In a medium bowl, whip butter (or butter substitute) and sucanat till well combined. Mix in egg (or egg substitute). Mix in milk and vanilla until well combined.
  4. Add wet ingredients to dry ingredients and gently mix together until just combined (careful to not over-mix).
  5. Stir in chopped strawberries.
  6. Evenly distribute muffin mix into prepared muffin tin. Note: I used an ice cream scoop, filled to well-rounded.
  7. If using, sprinkle oats and flaxseeds on top of muffin batter.
  8. Bake muffins for 17-20 minutes, until edges just start to brown and muffins are cooked through (when a toothpick inserted into the middle of the muffin comes out clean).
  9. Allow muffins to cool 5-10 minutes before serving. Careful, they’re hot!!
  10. Enjoy! :)


Reader question: What’s your favorite thing to do with strawberries? Eat them straight up? Put them in a smoothie? Do tell!

The Work Out I Don’t Want to Miss


Thanks everyone for the well-wishing. I’m happy to say I’m finally feeling better. Hazzah!

In fact, I even felt good enough to teach my Zumba class last night. Boy did I miss it! Before finding my fitness-love (aka Zumba), it was nearly impossible to motivate myself to “work out.” I’d come up with all kinds of excuses why I didn’t need to go. Even when I started working out regularly, I never really minded missing a class here and there as a participant. But it’s funny…now that I’m an instructor, I just love having my classes to look forward to every week! My class turns into the work out I don’t want to miss. Not because I feel obligated to go but because I enjoy it so much! Yeaaaa talk about true fitness love. haha


Guess what I had again. Oh yea…more strawberry deliciousness. Mmm…What? The recipe made six shortcakes and there are only two of us (not counting Bailey) in the Chic house. I just had to eat them! ;) And yes, that is 1 and 1/2 shortcakes in the picture.


Hubby is becoming quite the chef. Check out this amazing dinner he whipped up the other night – sweet potato fries, asparagus, and grilled filet.


I was craving red meat (or maybe just iron) and this hit the spot. Hubby got this local steak at health food grocery store Healthy Home Market.


And yea, I spiked the whipped cream on this strawberry shortcake, too. Thank you Amaretto for being awesome.

Click here to learn how you can make one.


And next time on The Chic Life…more on this lovely photo. You’re def going to want to bake these up for a tasty summer breakfast!

Reader question: Do you have one workout of the week that you refuse to miss? What is it? What motivates you to make it such a priority?

Reader question #2: What annoys you about blogs in general (please don’t name blog/blogger names)? I posted this question on twitter and Facebook and had some interesting answers (i.e. word verification on comments, auto-play music, bad grammar/spelling). What do you think?

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