I love making Strawberry Oatmeal Muffins because they are so easy and delicious. These muffins are perfect for breakfast or a snack, and they always make my kitchen smell incredible. The sweet strawberries mixed with the chewy oats create a delightful treat that I can’t resist.
I remember baking with my mom, Eva, on Sunday mornings. We would make muffins together, filling the house with warmth and sweet smells. Those moments inspired my love for baking, and now I cherish passing that joy along in my own kitchen.
Your Ingredients List
- 1 cup rolled oats
- 1 cup milk
- 1 cup mashed ripe bananas or applesauce
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
My Go-To Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a medium bowl, combine the oats and milk, and let them soak for about 10 minutes.
- In another bowl, mix the mashed bananas (or applesauce), brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- Add the soaked oats to the wet mixture and stir until fully incorporated.
- In a separate bowl, whisk together the baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Healthy Twists on a Classic
You can make these muffins even healthier by using whole grain oats instead of rolled oats. You can also swap the brown sugar for honey or maple syrup for a natural sweetener. Adding nuts like walnuts or almonds can provide a nice crunch and boost the protein content.
Serving Suggestions From My Table
These strawberry oatmeal muffins taste great on their own, but I love serving them with a dollop of Greek yogurt on the side. You can also spread a little almond butter or peanut butter on top for extra flavor. A side of fresh fruit complements these muffins nicely as well.
Getting It Just Right
For the best results, make sure to not overmix the batter. Mixing just until combined helps keep the muffins fluffy. Using ripe bananas or applesauce enhances the sweetness and moisture in the muffins, making a tastier treat.
How to Store Leftovers
You can store leftover muffins in an airtight container at room temperature for about 2 days. If you want to keep them longer, place them in the fridge for about a week. For even longer storage, freeze them in a freezer-safe bag for up to 3 months. Just thaw and enjoy!
Enjoy Every Moment
Baking these Strawberry Oatmeal Muffins is more than just making food; it’s about creating memories. I hope you enjoy making and sharing these muffins with your loved ones, just as I do.
A Few Common Questions
Can I use frozen strawberries in the Strawberry Oatmeal Muffins?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding them to the batter to avoid excess moisture.
Can I substitute eggs in the Strawberry Oatmeal Muffins?
Absolutely! You can use a flaxseed egg or a chia egg as a substitute. Just mix 1 tablespoon of ground flaxseed or chia with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and use it in place of the egg.
How can I make the muffins gluten-free?
To make these muffins gluten-free, substitute regular rolled oats with certified gluten-free oats. Also, ensure that the other ingredients you use, like baking powder, are gluten-free.
Print
Strawberry Oatmeal Muffins
- Total Time: 30
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These strawberry oatmeal muffins are easy to make and are perfect for breakfast or a snack, filled with delicious sweet strawberries and chewy oats.
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 cup mashed ripe bananas or applesauce
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a medium bowl, combine the oats and milk, and let them soak for about 10 minutes.
- In another bowl, mix the mashed bananas (or applesauce), brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- Add the soaked oats to the wet mixture and stir until fully incorporated.
- In a separate bowl, whisk together the baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
For healthier versions, substitute whole grain oats for rolled oats, and use honey or maple syrup instead of brown sugar. You can also add nuts for extra crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: muffins, breakfast, strawberry, oatmeal, healthy snacks