Healthy Strawberry Muffins
These healthy strawberry muffins are a delightful treat that combines the goodness of oats, strawberries, and wholesome sweeteners, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups almond milk or any milk of your choice
- 0.5 cups pure maple syrup or honey
- 1 teaspoon vanilla extract
- 0.25 cups coconut oil, melted or unsweetened applesauce for a lighter option
Fruit
- 1 cup fresh strawberries, hulled and chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prep a muffin tin with liners or spray with cooking spray.
- In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt until well mixed.
- In another bowl, combine almond milk, maple syrup, melted coconut oil, and vanilla extract, stirring well to blend.
- Gently fold the wet ingredients into the dry mixture until just combined; it’s fine if the batter is a little lumpy.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
Baking
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Storage: These muffins can be stored at room temperature for up to three days or in the refrigerator for about a week. For longer storage, consider freezing them for later enjoyment.