Breakfast is a big deal in our house and I love having freshly baked muffins at my fingertips for a quick, easy and satisfying meal. I usually end up freezing most of the muffins after I bake them so that we have a healthy breakfast or snack available. I wrap them in Saran wrap once they have cooled to room temperature and store in a sealed container. When ready to eat, simply heat in the microwave for 30 seconds for a healthy and nutritious breakfast.
My neighbor recently had her little girl so I ran these over to her after she arrived home from the hospital thinking it would be perfect for a busy mom to grab for a nourishing breakfast or snack. I guess I can say they were a hit because she called a few days later asking for the recipe so she could make them again for her family.
These hearty and delicious muffins have the perfect touch of sweetness and loaded with juicy strawberries in every bite.
Strawberry Oat Muffins
(Yields 12-15 muffins)
– 1 1/2 cups whole wheat flour
– 1 cup All-purpose flour
– 1 cup old-fashioned oats
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon sea salt
– 1 tablespoon + 1 teaspoon cinnamon
– 1/2 teaspoon ground ginger
– 1 1/2 cups chopped strawberries
– 1 egg
– 1 cup buttermilk
– 1/2 cup flax seeds
– 1 teaspoon vanilla extract
– 1/4 cup sugar
– 1/3 cup light maple syrup
– In a large bowl combine flours, 1/2 cup oats, baking soda, baking powder, salt, 1 teaspoon cinnamon and ginger. Add in strawberries. Toss to coat.
– In a medium bowl whisk egg, buttermilk, maple syrup, 1/4 cup sugar, flax seeds, and vanilla. Fold into flour mixture, until well combined.
– Divide batter among greased muffin tins.
– In a small bowl combine the remaining half cup oats, 1 tablespoon cinnamon, and two teaspoons of sugar. Sprinkle over top of muffins and bake for 20 minutes in a 375 degree oven. Let muffins cool 5 minutes before removing from tins.