HEALTHY Strawberry Oatmeal Muffins – EASY BAKE
Moist, flavorful muffins combining oats and chopped strawberries for a wholesome breakfast or snack. Lightly sweetened and easy to prepare, these bite-size treats are packed with fiber and fresh fruity flavor.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, all-purpose flour, sugar, baking powder, and cinnamon. Mix well.
- In a separate bowl, whisk together the egg, milk, and vegetable oil until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the chopped strawberries.
- Line a muffin tin with paper liners or grease it lightly with oil.
- Scoop the batter into the prepared muffin tin, filling each space about two-thirds full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Add 1 tbsp Greek yogurt to the wet mixture for extra moisture.
Use ripe strawberries for enhanced sweetness.
Store in an airtight container at room temperature up to 3 days.
Freeze cooled muffins for up to 3 months.
Replace egg with 1 tbsp flaxseed meal + 2.5 tbsp water for vegan version.
Use plant-based milk and whole wheat flour for healthier variations.
Add nuts or chocolate chips for texture.
Use ripe strawberries for enhanced sweetness.
Store in an airtight container at room temperature up to 3 days.
Freeze cooled muffins for up to 3 months.
Replace egg with 1 tbsp flaxseed meal + 2.5 tbsp water for vegan version.
Use plant-based milk and whole wheat flour for healthier variations.
Add nuts or chocolate chips for texture.