Muffins are my favorite because they’re kind of like granola bars, but better. They’re portable, they fill you up, and they taste good too. What more could you want? These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
Strawberry Muffin Tips
- If you get lucky and your strawberries are pink and flavorful through the center, no need to hull them. If their insides are white and flavorless, remove that part with a paring knife before dicing.
- Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.
How to make Strawberry Oatmeal Breakfast Muffins
Ingredients
- 1 cup uncooked old fashioned oats
- 1 cup buttermilk
- 1 cup all purpose flour can sub up to ½ cup whole wheat or almond flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup packed light brown sugar
- 1 egg beaten
- ¼ cup avocado or olive oil (or any neutral tasting oil)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cup diced fresh strawberries
Directions:
- Preheat your oven to 400F*. Lightly spray or grease a standard 12-well muffin tin. Set aside.
- In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
- Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold strawberries into the batter.
- Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
- Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
Storage suggestion: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
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