why make this recipe
These Strawberry Oatmeal Muffins are easy, healthy, and tasty. They use simple pantry items and fresh strawberries. They bake fast and work for breakfast, snack, or lunchbox. If you like quick fruit recipes, try this mango strawberry smoothie recipe as a drink to go with them.
introduction
This recipe makes soft, moist muffins with oats and fresh strawberries. The oats add texture and fiber. The muffins are not too sweet, so they feel like a light treat. You can mix the batter fast and bake in one pan. Kids and adults both like these.
how to make Strawberry Oatmeal Muffins
- Preheat the oven and line a muffin tin with liners.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry until just mixed, then fold in strawberries.
- Spoon batter into muffin cups and bake until a toothpick comes out clean.
- Let the muffins cool a bit before serving.
Ingredients :
1 cup rolled oats, 1 cup flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup milk, 1/3 cup vegetable oil, 1 large egg, 1 cup chopped strawberries, 1 tsp vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine oats, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Strawberry Oatmeal Muffins
Serve warm or at room temperature. They go well with butter, jam, or a smear of cream cheese. Pair with milk, coffee, or tea for breakfast. They are also good as a snack on the go.
how to store Strawberry Oatmeal Muffins
Keep muffins at room temperature in an airtight container for 2 days. For longer storage, freeze them in a zip bag for up to 2 months. Thaw at room temperature or warm in the microwave for 15-30 seconds.
tips to make Strawberry Oatmeal Muffins
- Measure flour by spooning it into the cup and leveling it.
- Do not overmix the batter; stir just until dry parts disappear.
- Chop strawberries into small pieces so they spread well in the batter.
- If strawberries are very juicy, pat them dry to avoid a soggy batter.
- Fill muffin cups about two-thirds full for a good top shape.
variation (if any)
- Add a handful of chopped nuts for crunch.
- Stir in a small amount of lemon zest for a bright flavor.
- Use frozen strawberries without thawing if fresh are not available (toss with a little flour first).
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats work but the texture will be a little softer.
Q: Can I make these dairy-free?
A: Yes. Use a plant milk like almond milk and keep the oil in the recipe.
Q: How do I know the muffins are done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done.
Q: Can I use frozen strawberries?
A: Yes. Do not thaw them. Toss frozen pieces in a little flour before adding to the batter.
Q: Can I reduce the sugar?
A: You can cut sugar to 1/3 cup for a less sweet muffin, but texture and browning may change.
Strawberry Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and moist muffins are packed with oats and fresh strawberries, making them a healthy and tasty treat for breakfast or snacks.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup chopped strawberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine oats, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
These muffins can be served warm or at room temperature and pair well with butter, jam, or cream cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
