Strawberry Oatmeal Breakfast Muffins
These strawberry oatmeal breakfast muffins are a healthy way to start your day because they're made with whole wheat flour, oats, and loads of fresh strawberries.
Servings: 12 muffins
Equipment
Ingredients
- 1 ⅓ cups whole wheat flour 190 grams, spoon and level method or better weight your flour
- 1 cup old-fashioned oats 90 grams, plus 2 tablespoons for sprinkling on top
- ⅔ cup sweetened shredded coconut 65 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup buttermilk 160 grams
- 2 large eggs room temperature (approx 50 grams without a shell each)
- ½ cup light brown sugar packed (100 grams)
- 2 Tablespoons runny honey
- ¼ cup neutral oil canola, vegetable, sunflower… (60 grams)
- Finely grated zest of ½ lemon
- 1 ½ cup fresh strawberries chopped (200 grams) *see notes for frozen strawberries
Instructions
- Preheat your oven to 375°F (190°C).
- Line muffin tin with paper liners or lightly spray with non-stick spray.
- In a medium bowl whisk, flour, oats, shredded coconut, baking powder, baking soda, and salt.1 ⅓ cups whole wheat flour, 1 cup old-fashioned oats, ⅔ cup sweetened shredded coconut, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add buttermilk, eggs, brown sugar, honey, oil, and lemon zest into a large bowl and whisk until combined.⅔ cup buttermilk, 2 large eggs, ½ cup light brown sugar, 2 Tablespoons runny honey, ¼ cup neutral oil, Finely grated zest of ½ lemon
- Fold in dry ingredients just until incorporated. Do not overmix. Gently fold in chopped strawberries.1 ½ cup fresh strawberries
- Divide batter evenly between 12 muffin tins (I love to use a large cookie scoop for this).
- Sprinkle the tops with additional rolled oats if desired.
- Bake 20-22 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Allow to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.
Notes
- If you have only frozen strawberries at hand, thaw them for about 10-15 minutes so they are easy to dice. If using frozen strawberries, baking time will be longer, and muffin tops won't be as domed as if using fresh, but they will still be very delicious.
- For the best result ensure that all your ingredients are at room temperature. Room-temperature eggs mix better with the batter and rise more easily.
- If you don't have whole wheat flour, you can use regular all-purpose flour.
- The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs. If your oven runs a bit hotter, check the doneness at 18 minutes mark.
- Muffins will keep fresh for 2 days if stored in an airtight container at room temperature and for up to 5 days in the refrigerator. These can be frozen for up to 3 months. After they are completely cooled place them into a freezer-safe container or freezer bag.
Nutrition
Serving: 1 muffin | Calories: 207 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Cholesterol: 29 mg | Sodium: 170 mg | Potassium: 159 mg | Fiber: 3 g | Sugar: 16 g
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