Fresh strawberries, oats and buttermilk combine in these healthy breakfast muffins that are perfect for breakfast, a snack and even dessert!
NOTE: I was compensated by KitchenAid® for the post on the KitchenAid Blog but as always all opinions expressed are my own.
It finally feels like spring in Atlanta and for me that means strawberry season. Bursting with flavor and packed with nutrition, strawberries have a lot to offer. Since they are abundant right now, I’m sharing the nutrition benefits of strawberries and my Strawberry Oatmeal Breakfast Muffins recipe on the KitchenAid blog today.
With whole oats, fresh strawberries and a secret ingredient to keep them super moist, these healthy breakfast muffins are a satisfying morning treat.
Though the recipe can be adapted for special diets, these muffins are easy to make – no special flours, oils or seeds. They are also freezer-friendly. I made these a few weeks ago, and put a couple batches in the freezer. I’m still happily enjoying one for a snack or quick breakfast every now and then.
Enough with the teaser… Get the recipe below and everything you want to know about strawberries over on the KitchenAid blog today!
Disclosure: I was compensated by KitchenAid® for this post but all opinions expressed are my own.
- 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
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup packed light brown sugar
- 1 egg beaten
- 1/4 cup oil grapeseed, melted coconut, etc.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup diced fresh strawberries
Using the “bake” setting with convection on, preheat your KitchenAid® 12” Convection Digital Countertop Oven to 400°F*. Lightly spray or grease the muffin tin. Set aside.
In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk together 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 12 minutes.
Remove from the oven. Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
These muffins are best served warm but also freeze and reheat well.