Strawberry Oat Matcha Muffins

Here we are in the midst of September, and yet it still feels like summer! I’m not so thrilled about the lingering heat, but one of the benefits of these prolonged sunny days are the plentiful clamshell containers of strawberries still available at the market.

Tart-sweet strawberries and earthy green tea always make yummy partners. Throw some old-fashioned oats and Greek yogurt into the mix and you have a rustic snack that’ll keep you feeling full and peppy throughout the day. 
Because strawberries actually hold a lot of moisture, it’s a good idea to make sure they’re well-dried on the outside before cutting and mixing them into the muffin batter. Dice them to about the size of blueberries so that the moisture in the fruit is evenly distributed throughout and the muffins don’t become soggy.
Another trick to minimize excess moisture is to use a super hot oven when starting to bake these. The increased temperate will also help the muffins to puff up and create a crackly crust. Serve Strawberry Oat Matcha Muffins for breakfast or brunch or as a quick on-the-go snack. They’re a welcome change from your everyday blueberry muffin!

The culinary matcha used in this recipe is courtesy of Panatea.  

Strawberry Oat Matcha Muffins

Makes 16 muffins. 


1 cup old-fashioned oats

2 1/4 cups all-purpose flour

2/3 cups sugar

1 Tbsp baking powder

2 Tbsp matcha, sifted (I used culinary grade Panatea Matcha)

1/2 tsp salt

1 1/4 cup milk (I used unsweetened almond milk)

2 tsp vanilla extract

2 eggs, beaten

6 oz container of non-fat Greek yogurt

1/3 cup coconut oil, in liquid state

1 lb organic strawberries, diced into 1/4″ pieces

non-stick spray

sanding sugar, to finish (optional)


2 mixing bowls

mixing spoon

2- 12 cavity standard muffin tins

16 cupcake liners

ice cream scoop (optional)


cooling rack


1. Preheat the oven to 400 degrees F. Place 8 cupcake liners in each tin, then lightly spray a coating of non-stick spray on them.

2. In one mixing bowl, mix together all the dry ingredients. In another mixing bowl, mix together all the wet ingredients. Slowly mix the wet ingredients into the dry until just mixed through. Gently mix in the diced strawberries. Use a spoon or ice cream scoop to fill the liners until the batter is just shy of the top rim of the liner (pretty much to the top). Sprinkle the tops with sanding sugar for a crunchy muffin crust.

3. Bake the muffins at 400 degrees F for the first 10 minutes, then lower the heat to 350 degrees F for approximately another 12-15 minutes until the tops are very lightly golden and a toothpick comes out clean. When the muffins are cool enough to handle, transfer them to a cooling rack. If you serve the muffins immediately they may tend to stick to the liners. Wait until they cool completely and they should easily release.