Strawberry Oatmeal Breakfast Muffins
Fresh strawberries, oats, and buttermilk combine in these healthier breakfast muffins that are perfect for breakfast, a snack and even dessert!
Servings 12 muffins
Calories 163kcal
Equipment
- muffin tin
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
Instructions
- 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.
Notes
- I recommend skipping the paper muffin cups in this recipe. Baking directly on the muffin tin produced the best results – keeping the moisture in and creating a nice crust on the outside.
- These strawberry oat muffins are best served warm but also freeze and reheat well.
Nutrition
Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 172mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 10.6mg | Calcium: 55mg | Iron: 1mg