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Strawberry Oatmeal Muffins

Delicious and nutritious strawberry oatmeal muffins perfect for breakfast or a sweet snack, loaded with juicy strawberries and hearty oats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Rolled Oats Provides a hearty texture and fiber.
  • 1.5 cups All-Purpose Flour Creates structure and lightness.
  • 2 tbsp Baking Powder Helps the muffins rise to the perfect fluffy consistency.
  • 0.75 cup Brown Sugar Offers rich sweetness and moisture.
Wet Ingredients
  • 2 Eggs Binds the ingredients together and adds fluffiness.
  • 1 cup Milk Adds moisture and richness to the batter.
  • 0.5 cup Vegetable Oil Keeps the muffins tender and moist.
Fruits
  • 1.5 cups Fresh Strawberries, chopped Adds natural sweetness and vibrant flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the rolled oats, flour, baking powder, and brown sugar until well combined.
  3. In another bowl, whisk the eggs, milk, and vegetable oil until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Fold in the chopped strawberries carefully, being mindful not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For best results, avoid overmixing the batter. You can prep the batter the night before to save time in the morning.