Strawberry Oatmeal Muffins

Strawberry oat muffin perfect for breakfast or snack, with a delicious balance of sweet and savory

For a healthy and easy-to-make breakfast or snack, these strawberry oat muffins are a perfect choice for your family, They are hearty, soft, mildly sweet, and packed with goodness.

Servings muffins

Calories 158.9kcal

Ingredients

2½ cup quick oats
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup yoghurt
¼ cup oil
2 eggs
5 tablespoon honey or any other sweetener of choice
1-1½ cups strawberry diced

Instructions

Preheat the oven to 350℉.
Prepare the dry ingredients by adding oats, baking powder, baking soda, and cinnamon to a bowl. Mix well and set aside.
In another bowl, add plain yoghurt, eggs, coconut oil, and honey. Mix the wet ingredients.
Add the dry ingredients to the wet ingredients and mix to combine.
Add diced strawberries and fold it into the mix.
Distribute the batter into a 12-cup pan and bake for 20 to 25 minutes until golden brown.
Allow the oat muffins to cool for about 5 minutes before transferring them to a wire rack.
Serve warm.

Notes

Don’t Overmix the Batter: Avoid overmixing the batter because it can make your muffins dense and tough. Stir the wet and dry ingredients together until they are combined. Lumps are fine, and the batter should be slightly thick but not dry.
Watch the Baking Time: Overbaking can dry out your muffins, while underbaking leaves them raw in the middle. Keep an eye on your muffins and test them with a toothpick. If it comes out clean or with just a few crumbs, they’re done.
Use Muffin Liners or Grease the Pan Well: Oat muffins can be a bit sticky, so to ensure they don’t stick to the pan, use paper liners or grease the muffin cups well with cooking spray or butter to make removal easy.

Nutrition