Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1 cup milk (dairy or almond)
- 2 eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
Fruit
- 1 cup diced strawberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350 °F (175 °C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, and a pinch of salt. Stir these together until evenly mixed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry oat mixture. Gently fold them together until just combined, being careful not to overmix.
- Fold in Strawberries: Carefully fold in the diced strawberries to ensure they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup nearly to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are set.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute blueberries or raspberries for the strawberries for a different fruity flavor.
- These muffins freeze well—freeze in a sealed container for easy grab-and-go breakfasts throughout the week.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
