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Strawberry Oatmeal Breakfast Muffins
Top Beauty > Blog > Natural Remedies > Strawberry Oatmeal Breakfast Muffins
Natural Remedies

Strawberry Oatmeal Breakfast Muffins

By Top-Beauty 5 months ago
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Muffins are my favourite as a result of they’re sort of like granola bars, however higher. They’re transportable, they fill you up, and so they style good too. What extra may you need? These healthful strawberry muffins are fluffy and stuffed with contemporary strawberry taste! Plus, they’re made with entire grains. Recipe yields 12 muffins.

Strawberry Muffin Suggestions

In case you get fortunate and your strawberries are pink and flavorful by way of the middle, no have to hull them. If their insides are white and flavorless, take away that half with a paring knife earlier than dicing.
Sprinkle uncooked sugar on high of your muffins for a candy crunch. Only a gentle sprinkle actually makes a distinction, however you may omit the uncooked sugar in the event you don’t have it.

The best way to make Strawberry Oatmeal Breakfast Muffins
Components

1 cup raw quaint oats
1 cup buttermilk
1 cup all function flour can sub as much as ½ cup entire wheat or almond flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup packed gentle brown sugar
1 egg crushed
¼ cup avocado or olive oil (or any impartial tasting oil)
1 teaspoon vanilla extract
½ teaspoon floor cinnamon
1 ½ cup diced contemporary strawberries

Instructions:

Preheat your oven to 400F*. Frivolously spray or grease an ordinary 12-well muffin tin. Put aside.
In a big bowl, mix oats and buttermilk to soak quarter-hour. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
Stir the oil, egg, brown sugar and vanilla into the soaked oat combination. Add dry elements. Stir simply till mixed. Don’t overmix. Gently fold strawberries into the batter.
Spoon the batter into the ready muffin tin. Bake 18-20 minutes, till a toothpick inserted into the middle of 1-2 muffins comes out clear.
Let the muffins cool within the pan 5 minutes then switch to a cooling rack.

Storage suggestion: Retailer leftover muffins at room temperature, coated, for two days, or within the fridge for as much as 5 days. Freeze leftover muffins for as much as 3 months.

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