Oat Strawberry Muffins
Take your muffins to the next level with these Oat Strawberry Muffins.
1 hr 15 min
About this Recipe
Healthier than strawberry shortcake with half the calories! Full of fresh strawberry flavor perfectly paired with old-fashioned oats, these Oat Strawberry Muffins are a balanced morning flavor-palette. Pair with any of our coffee or latte recipes for a cozy breakfast.
- 1/3 cup melted coconut oil
- 1/4 cup honey (or sweetener of choice)
- 2 egg
- 1/4 cup Mooala Coconut Oatmilk
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1/3 cup evoo
- 2 eggs (room temp)
- 1/2 tsp salt
- 1/3 cup Old fashioned oats
- 1 3/4 cups whole wheat flour
- 2 cups diced ripe Strawberries
Grease 12-count muffin tin or use baking cups and preheat the oven to 400.
In a large mixing bowl, combine flour, old-fashioned oats, baking soda, baking powder, and fine sea salt. Whisk together to blend well.
In a separate, medium-sized bowl, add the wet ingredients – evoo, honey, and eggs. Beat together with a whisk to combine. Add Mooala Coconut Oatmilk and vanilla extract, and whisk together well.
Pour the wet ingredients into the dry ingredients and combine until forms a batter. Gently fold the strawberries into the batter.
Pour the batter into the muffin tins and bake for 20 – 24 minutes or until muffins are golden on top. To test, insert a toothpick into the middle of a muffin – if it comes out clean, they’re ready!
Let muffins cool before serving. Enjoy!