Strawberry Oat Muffins: The Ultimate Muffin Recipe

Name: Strawberry Oat Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 cup Greek yogurt; 0.5 cup maple syrup or honey; 0.25 cup avocado oil or coconut oil, melted; 2 tsp pure vanilla extract; 0.5 tsp cinnamon; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cup quick or rolled oats; 1.75 cup spelt or whole wheat flour; 1.5 cup strawberries, diced; 2 tbsp cane or coconut sugar (for sprinkling (optional)); 1 lemon zest ((optional)); 0 Cooking spray

Introduction to Strawberry Oat Muffins

If you’re looking for a delightful and nutritious breakfast option, look no further than these Strawberry Oat Muffins! Bursting with fresh strawberries and made with wholesome ingredients, these muffins are perfect for any time of day. Whether you’re enjoying them with your morning coffee or as a midday snack, these muffins will surely brighten your day!

A Personal Story Behind My Strawberry Oat Muffins Journey

I remember the first time I baked these Strawberry Oat Muffins. It was a rainy Saturday morning, and I wanted to create something special for my family. With a basket of fresh strawberries from our local farmer’s market, I decided to experiment with a muffin recipe. The aroma that filled the kitchen was simply irresistible, and the joy on my family’s faces when they took their first bites was priceless. Now, these muffins have become a staple in our home, loved by both kids and adults alike!

What Makes This Strawberry Oat Muffins Recipe Special?

This recipe stands out because it’s not only delicious but also nutritious! Made with Greek yogurt, spelt flour, and oats, these muffins provide a good balance of protein and fiber. The natural sweetness from maple syrup or honey and the fresh strawberries means you won’t miss the refined sugars found in many other baked goods. Plus, they are easy to whip up, making them a great option for busy mornings!

The Full Strawberry Oat Muffins Recipe

Ingredients

2 large eggs
1 cup Greek yogurt
1/2 cup maple syrup or honey
1/4 cup avocado oil or coconut oil, melted
2 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup quick or rolled oats
1 3/4 cups spelt or whole wheat flour, plus 1 tbsp for coating berries
1 1/2 cups strawberries, diced, fresh or frozen
2 tbsp cane or coconut sugar for sprinkling (optional)
Zest of 1 lemon (optional)
Cooking spray

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners and spray them with cooking spray. This will help prevent the muffins from sticking.

Dice the strawberries, and set aside 2 tablespoons for topping. Coat the remaining diced strawberries with 1 tablespoon of flour in a small bowl to help keep them suspended in the batter.
In a large mixing bowl, combine the eggs, Greek yogurt, maple syrup, melted avocado or coconut oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk well until everything is combined and the baking powder and soda are fully dissolved.

Gently add the oats and 1 3/4 cups of flour to the mixture, stirring just until combined. Be careful not to overmix, as this can lead to tough muffins.
Fold in the coated strawberries gently to avoid breaking them too much. Using a large ice cream scoop, fill each muffin cup with the batter, about 3/4 full.
Top each muffin with the reserved 2 tablespoons of diced strawberries and sprinkle with sugar if desired for a lovely sweet crust.

Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
Remove the muffins from the oven and let them cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Strawberry Oat Muffins!

Serving Suggestions and Variations for Strawberry Oat Muffins

These muffins are delicious on their own, but you can also serve them warm with a pat of butter or a dollop of yogurt for extra creaminess. For a fun twist, consider adding some lemon zest to the batter for a refreshing citrus flavor. You can even experiment with other fruits like blueberries or raspberries to create your own version of these muffins. They are great for meal prep, so make a batch at the beginning of the week and enjoy them throughout!

Frequently Asked Questions About Strawberry Oat Muffins

Can I use frozen strawberries?
Yes, frozen strawberries work well! Just be sure to thaw and drain them before adding them to the batter to avoid excess moisture.

How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Can I make these muffins gluten-free?
Yes! You can use a gluten-free flour blend in place of the spelt or whole wheat flour to make these muffins gluten-free. Just ensure that your oats are certified gluten-free as well.

How can I make these muffins vegan?
To make these muffins vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt alternative.