Irresistible Strawberry Oatmeal Muffins
Deliciously soft and chewy muffins packed with fresh strawberries and wholesome rolled oats — perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or plant milk)
- 1 cup all-purpose flour
- 1/2 cup sugar (granulated or coconut)
- 1/4 cup vegetable oil (or melted coconut oil, or applesauce)
- 1 large egg (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries (tossed in a little flour if very juicy)
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a bowl, combine the rolled oats and milk. Let the oats soak for 10 minutes.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oat-and-milk mixture, oil, and egg to the dry ingredients. Stir gently until just combined.
- Fold in the chopped strawberries carefully.
- Divide the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool briefly in the tin, then transfer to a wire rack to cool completely.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. To make vegan, swap the egg for a flax egg and use plant milk.