How To Make Strawberry Oat Muffins
Loads of strawberries and oats that makes this muffin recipe tangy and delicious as well as a little crunchy in each bite!
Serves:
Ingredients
- 1¾cupswhite whole wheat flour,or regular whole wheat flour
- ⅓cupoats,old-fashioned, plus 2 tbsp for sprinkling on top
- 1tspbaking powder
- ½tspbaking soda
- ½tspfine sea salt
- ⅓cupextra-virgin olive oil
- ⅓cupmaple syrup
- 2eggs,preferably at room temperature
- 1cupGreek yogurt,plain
- 2tspvanilla extract
- 2cupsripe strawberries,hulled and diced, from 1 lb of strawberries, you may not need them all
- 1tspturbinado sugar,also called raw sugar, for sprinkling on top, optional
Instructions
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Preheat the oven to 400 degrees F. Grease all 12 cups on your muffin tin with butter or cooking spray.
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In a large mixing bowl, combine the flour, ⅓ cup of oats, baking powder, baking soda and salt. Stir with a whisk to blend.
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In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
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Divide the batter evenly between the 12 muffin cups.
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Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Nutrition
- Calories: 195.12kcal
- Fat: 8.77g
- Saturated Fat: 1.98g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.80g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 24.69g
- Fiber: 2.84g
- Sugar: 7.89g
- Protein: 5.87g
- Cholesterol: 29.85mg
- Sodium: 202.90mg
- Calcium: 69.75mg
- Potassium: 150.56mg
- Iron: 1.15mg
- Vitamin A: 11.72µg
- Vitamin C: 14.90mg
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