Strawberry Oat Muffins Recipe

Name: Strawberry Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking oats; 1 cup low-fat buttermilk; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 egg; 1/4 cup unsweetened applesauce; 3/4 cup brown sugar; 1 teaspoon vanilla; 1 cup chopped fresh strawberries

Servings: persons

1 cup quick-cooking oats
1 cup low-fat buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries

1
Preheat oven to 375 degrees F. Grease and flour a muffin pan or use paper liners.
2
In a small bowl, combine oats and buttermilk, and let stand 5 minutes.
3
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4
In a large bowl, beat together the egg, applesauce, brown sugar and vanilla. Blend in the oat-buttermilk mixture. Stir in the flour mixture, just until moistened. Fold in the strawberries. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes or until toothpick inserted into the center comes out clean.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quick-cooking oats, 1 cup low-fat buttermilk, 1 cup whole wheat flour, 1 teaspoon baking powder, and more.

Yes, Strawberry Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Oat Muffins

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