I stole this recipe for Strawberry Oat Muffins from cookieandkate.com. These homemade muffins are a delicious way to use fresh strawberries. First flour, old fashioned oats, baking powder, baking soda and salt are whisked together. Then vegetable oil, maple syrup and eggs are mixed together before adding yogurt and vanilla. Next the wet ingredients are poured into the dry ingredients. Diced strawberries are folded into the batter, then the batter is divided into muffin cups. Additional oats and sugar is sprinkled on top of the muffins before baking. The finished muffins are light and fluffy.
The ingredients for this recipe are: 1 ¾ cups flour, ⅓ cup old fashioned oats, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ⅓ cup olive oil, ⅓ cup maple syrup, 2 eggs, 1 cup plain Greek yogurt, 2 tsp vanilla extract, 2 cups strawberries, 1 tsp sugar
Hulled and dice the strawberries.
Preheat oven to 400 F. Grease 12 cups of muffin tins with butter or cooking spray. In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
Then in a medium bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined.
Gently fold the strawberries into the batter. The mixture will be thick.
Divide the batter between the 12 muffin cups. Sprinkle the tops with the remaining 2 tbsp oats, followed by the sugar.
Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean. Place the muffin tin on a cooling rack to cool, then enjoy!
If you liked this recipe for Strawberry Oat Muffins then you can also try French Toast Muffins, Donut Muffins, Strawberry Muffins or Mixed Berry Baked Oatmeal Muffins.
Strawberry Oat Muffins
Ingredients
- 1 ¾ cups flour
- ⅓ cup old fashioned oats plus 2 tbsp for sprinkling on top
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 eggs room temperature
- 1 cup plain Greek yogurt
- 2 tsp vanilla extract
- 2 cups hulled and diced ripe strawberries from 1 lb
- 1 tsp turbinado sugar for sprinkling on top
Instructions
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Preheat oven to 400 F. Grease 12 cups of muffin tins with butter or cooking spray.
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In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
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In a medium bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the strawberries into the batter. The mixture will be thick.
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Divide the batter between the 12 muffin cups.
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Sprinkle the tops with the remaining 2 tbsp oats, followed by the sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
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Place the muffin tin on a cooling rack to cool.