Thick n' fluffy, perfectly sweet Strawberry Oatmeal Muffins are flavorful and naturally sweetened. The perfect grab n' go breakfast or snack!
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Lookout world, I've been baking.
If you've followed Simply Sissom for any amount of time you know that I am a self-professed failure in the baking arena. Buuuuuuut, sometimes you want to bake something cozy and delicious. There's just something about making muffins from scratch that makes you feel like you are WINNING at life (<-- just me?????).
If I share a muffin recipe, you can be sure that it's going to be SIMPLE. No fussy instructions. Seriously, who has time for planning out room temperature butter and milk warmed to exactly 72 degrees? Not this girl.
Which is why I'm so happy to share with you MY CURRENT FAVORITE baking situation, these Strawberry Oatmeal Muffins.
PrintRecipe
Strawberry Oatmeal Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Thick n' fluffy, perfectly sweet Strawberry Oatmeal Muffins are flavorful and naturally sweetened. The perfect grab n' go breakfast or snack!
Ingredients
- 1 cup milk
- 1 cup old fashioned oats
- 1 ¼ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup honey
- 1 large egg
- 1 tsp vanilla
- 1 cup diced fresh strawberries
Instructions
- Combine milk and oats. Set aside for 20 minutes so the oaks soak up the milk.
- Preheat oven to 425 degrees. Line a muffin pan with 12 cupcake liners.
- Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the butter, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients, stir to incorporate. Add oatmeal/milk mixture and strawberries. Fold everything together until combined.
- Spoon batter into liners (I like to use an ice-cream scoop). Fill muffin cups to the top. Top with oats and a little bit of coconut sugar.
- Bake muffins for 5 infuse at 425, then keeping the muffins in the oven, reduce the temperature to 350. Bake for 15-18 additional minutes. Remove from oven.
- Allow muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- Don't skimp on soaking the oats for 20 minutes.. it's necessary!
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Muffins
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 13.3 g
- Sodium: 166.6 mg
- Fat: 8.4 g
- Carbohydrates: 28.4 g
- Protein: 4 g
- Cholesterol: 36.2 mg
Tamara Attanasio
Turned out fantastic! Toddler and mommy approved!
Bailey Sissom
Yay! So glad that you loved it!
Amy N
We've made these a few times now - these are our standard breakfast option approved by the picky six year old.
And I've often substituted the strawberries for blueberries or chocolate chips to take to potlucks too.
Bailey Sissom
I love to hear this! Glad you enjoyed the muffins.
Erika
Easy and delicious! I used regular flour, I didn’t have whole wheat on hand. They turned out great, I will definitely make again.
Sarah
Not being an oatmeal person, can I use “quick oats” (what i already have) for old fashioned oats? Still soaking in the milk?