Strawberry Oatmeal Breakfast Muffins |

Muffins are my favorite because they are a kind of granola bars, but better. They are portable, they fill you up and they also taste good. What else do you want? These healthy strawberry muffins are downy and full of fresh strawberry flavor! Moreover, they are made with full grains. Recipe yields 12 muffins.

Strawberry Muffin -Tips

• If you are lucky and your strawberries are pink and tasteful through the center, you don’t have to shake them. If their inside is white and tasteless, remove that part with a peeler
• Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.

How do you make strawberry oatmeal breakfast muffins

Ingredients

• 1 cup of uncooked old -fashioned oats
• 1 cup of buttermilk
• 1 cup All target flower can top up up to ½ cup of whole wheat or almond flour
• ½ teaspoon of salt
• 1 teaspoon of baking powder
• ½ teaspoon baking powder
• ½ cup of packaged light brown sugar
• 1 egg slipped
• ¼ cup of avocado or olive oil (or neutral tasting oil)
• 1 teaspoon of vanilla extract
• ½ teaspoon of soil cinnamon
• 1 ½ cup of cubes cut fresh strawberries

Route description:

1. Preheat your oven to 400F*. Spray a standard muffin can with 12 wells light or fat. Set aside.
2. Combine oats and buttermilk in a large bowl to soak for 15 minutes. In a second bowl, beat the flour, salt, baking powder, baking powder, salt and cinnamon.
3. Stir the oil, egg, brown sugar and vanilla into the sovered oats mixture. Add dry ingredients. Stir until it is combined. Do not mix. Carefully fold strawberries in the batter.
4. Spoon the batter into the prepared muffin can. Bake for 18-20 minutes, until a toothpick that is placed in the middle of 1-2 muffins comes out clean.
5. Let the muffins cool in the pan for 5 minutes and then transfer to a cooling rack.

Storage suggestion: Store remaining muffins at room temperature, covered, for 2 days or in the fridge for a maximum of 5 days. Freeze leftover muffins for a maximum of 3 months.

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