My husband and I really liked this recipe. I made it exactly as stated, and it came out fine. Next time I will probably try substituting 1/2 whole wheat flour and using some sugar substitute. I think some cinnamon would be a good addition as well. The recipe made 30 mini muffins, which I baked for about 13 minutes. You could use this recipe with pretty much whatever fruit or nuts you have on hand or prefer, and it will come out great!

Delicious! I loved the texture of the oats and the flavor of the strawberries. A keeper!

I made these muffins this morning and they turned out moist. I was a little afraid because I don't usually like strawberries baked in things because of their tendency to get mushy. I chopped the strawberries small to avoid big, mushy pieces. The muffins had a good flavor, kind of like strawberry jam baked into the muffin. I have had better muffins (ones with more butter/sour cream) but these are very good considering they are a little lower in fat. Because they were so moist, I might try reducing the oil a little next time. I doubt I would miss it. I also made it all in one bowl. I started with the oatmeal/buttermilk, let it sit a few minutes, added the wet ingredients on top, blended well, and then added the dry ingredients on top of that. I stirred just until moist and then folded in the strawberries. They were fine!

I'm going to say i was disappointed. Strawberry muffins just never turn out good! the muffins became too moist and mushy by the end of the day. Mine also turned out gummy like some reviewers said.. but i dont think that is the fault of the recipe. i wanted to be healthier so i substituted yogurt for the oil. the yogurt is what makes for a gummy treat. If there is such a thing as strawberry extract i would use them in these because it lacks the flavor or fresh strawberries. sorry but this was no good!

These are wonderful! I use wheat flour, splenda for the sugar, and fat-free buttermilk. I think this makes them taste even better!

These were excellent. I might try them next time with peaches. I also might substitute yogurt for the buttermilk. This is an excellent recipe.

Very easy and quick, delicious. came right out of the nonstick muffin pan and i was glad not to use baking cups. these are definitely worth dirtying 3 bowls in preparation. the second time i made them with canned pears also awesome.

DELICIOUS. Hopped online to find a good way to use my farmer's market strawberries for breakfast. Glad I looked no further! I can't help but fiddle... so I subbed half whole wheat flour, used Lactaid instead of buttermilk, sprinkled in some cinnamon + nutmeg and added chopped walnuts. Baked 20 mins= turned out scrumptious. Think I'll go grab one now...

These are great muffins - moist, not too sweet. I added chopped pecans. And easy!

Very yummy, I used half whole wheat flour and replaced the brown sugar with sucanut/rapadura (healthy brown sugar). They were moist, delicious and I could have eaten all of them. They didnt rise all that much but I wouldnt say they were flat, just fill up your muffin tin almost to the top.

the only changes I made were substituting half the flour for whole wheat, half the oil for one over-ripe banana, and adding a dash of cinnamon. These were moist and delicious!

I really enjoyed this recipe. The flavor was excellent, and I think this batter could be a great base for things besides strawberries--like cranberries or blueberries...You could really get creative. DH came home from surfing and ate 5 of these in one sitting! LOL. I will definitely be making these again!

Good recipe. Eat right away - they kind of get soggy if put in a zip loc.

Yum! I subed 1/2 cup whole wheat flour for the white, egg beaters and 1/4 cup of applesauce for the oil. Thanks for the recipe!

Yumm! As others suggested I made a few changes: juice of 1/2 a lemon and 2%; cut the oil in half and used a 1/4 cup cinnamon applesauce (great flavor!), zest of my 1/2 lemon, 1/4 tsp. ground nutmeg, a generously rounded tsp. cornstarch, and about 2 Tbsp of flax seeds for a healthy kick. I used a bunt pan instead of muffin tins and it was ready in about 17 minutes. I want to try it with whole wheat flour. But it was gorgeous when it came out of the oven, a good gooey center, not too mushy but I might add a little more cornstarch next time to combat my juicy berries. I will defiantly make this again, perhaps with cranberries and orange zest! Okay I just had to come back to change my rating, I did the recipe again same as above except this time with a Tbs of corn starch, FANTASTIC!!

A great muffin! I replaced the oil with unsweetened applesauce and threw in a handful of sliced almonds. Thanks!

With the exception of adding 1/4 tsp. of cinnamon just as a taste preference, I guess I'm one of the few who made this recipe as written--no substitutions, no modifications. (Cornstarch in a muffin batter?) Even after mixing them up, baking them and, finally, eating them, I can confidently tell you these are a perfect strawberry oatmeal muffin, and the recipe needs no tinkering or tweaking to make them so. Tender crumb, just the right amount of sweetness for a muffin, beautiful light brown color, and bursting with plump little chunks of red strawberries. These are perfectly rounded, moist and delicious with a pleasant and delicate pairing of the oatmeal and strawberry flavors. Thanks for sharing the recipe for these Wendy!