Strawberry Oatmeal Muffins Recipe

If we're talking food versatility, muffins make the cut. They can be enjoyed any time of day, making a great breakfast, a tasty snack, or even a dessert. The portability factor is a big plus too ­— no slicing or scooping needed. 

Recipe developer Miriam Hahn brings us this recipe for strawberry oatmeal muffins and says, "I'm not a huge baker but I do love whipping up a batch of fresh muffins on a weekly basis to have for snacking. They are so easy to make and when you make them homemade you can control the ingredients and know that they will be fresher than store-bought muffins." 

We love this recipe because it involves basic pantry staples with the addition of freshly diced strawberries that you'll enjoy in every bite. Let's get going because in less than 30 minutes you could be enjoying your very own strawberry oatmeal muffins!

To make this recipe, check your cabinet for the dry ingredients: all-purpose flour, rolled oats, baking powder, baking soda, and cinnamon. "I prefer using rolled oats here instead of quick oats because they are less processed and seem heartier in this recipe," Hahn says. 

Then for the wet ingredients pick up eggs, avocado oil, lemon juice, milk, applesauce, maple syrup, and the star of the show, strawberries. "You can use any neutral oil in this recipe if you don't have avocado oil on hand. Many times, I use coconut oil," Hahn shares. "You can also use any type of milk here whether it's dairy or non-dairy."

Start by preheating the oven to 400 F. In a large bowl combine the flour, some oats, baking powder, baking soda, and cinnamon. "I'm using both baking powder and baking soda in this recipe because we're going for some high-rise volume. As a side note, make sure that your baking powder and baking soda are both no more than six months old as this can affect the final result," Hahn explains.

First mix together the eggs, oil, lemon juice, milk, maple syrup, and applesauce in a bowl. Then add this to the large bowl of dry ingredients and stir. Finally, gently fold in the strawberries. "Since the strawberries are delicate a couple of stirs will get them incorporated into the batter while keeping them intact," Hahn explains.

Add some liners to a muffin tin and lightly spray them with oil. We'll use about ¼ cup of the batter for each muffin and once those are filled, sprinkle them with a little bit of the reserved oats. Pop the muffins into the oven for 15 minutes. 

"The wonderful aroma from these freshly baked muffins will fill your house and make you smile," Hahn remarks. When you take the muffins out of the oven, let them cool for about 10 minutes before diving into them. Hahn says she stores the muffins in the fridge, and they will last well for up to 5 days.