Best Strawberry Oatmeal Muffins Recipes

STRAWBERRY CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
• Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
• Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

STRAWBERRY BUTTERMILK OATMEAL MUFFINS

Steps:

• Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
• Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
• Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
• Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
• Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.

STRAWBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees
• Spray 12-cup regular-size muffin tin with nonstick spray.
• Combine oatmeal, flour, baking powder, cinnamon and brown sugar in one bowl.
• Mix ginger, raisins, egg whites, milk and strawberries in another bowl and stir this mixture into dry mixture, only enough to blend. Divide batter among 12 cups and bake 15 to 20 minutes until muffins are browned and toothpick inserted in center comes out clean.
• Remove from oven and loosen from sides of pan. Cool and serve.

STRAWBERRY BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease a muffin tin. Mixed rolled oats with hot milk, then stir in yogurt, and set aside for at least 10 minutes. Mix dry ingredients, starting with sorghum flour and ending with coconut sugar, with a whisk to fully incorporate. Add egg, coconut oil, and extract to mashed banana and mix well, then stir in rolled oat mixture. Make a well in the dry ingredients and add in the banana mixture. Stir until incorporated, then fold in strawberries. Spoon into muffin tin, filling cups almost to the rim. Bake for 20-22 minutes, or until a tester inserted comes out almost clean.

STRAWBERRY OATMEAL MUFFINS

Steps:

• 1 Mix the oats and plain yogurt together in a large bowl. 2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar. 3 Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups. 4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon. 5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. 6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth. 7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in. 8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.