Strawberry Oat Muffins

Strawberry Oat Muffins

137
SWIZZLESTICKS 2

"A delight to munch on with that morning coffee!"
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Ingredients

40 m servings 176 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
  2. In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Reviews

137
  1. 166 Ratings

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Most helpful positive review

With the exception of adding 1/4 tsp. of cinnamon just as a taste preference, I guess I'm one of the few who made this recipe as written--no substitutions, no modifications. (Cornstarch in a muf...

Most helpful critical review

Had a hard time cooking these all the way through and still after 25 minutes the strawberries were making the inside soft. I guess the cornstarch others recommended would eliminate this. I wil...

With the exception of adding 1/4 tsp. of cinnamon just as a taste preference, I guess I'm one of the few who made this recipe as written--no substitutions, no modifications. (Cornstarch in a muf...

These muffins are fabulously moist and delicious! I decided to make these muffins because of the rolled oats. My 5yo son has borderline high cholesterol and oatmeal can help reduce it naturall...

Yumm! As others suggested I made a few changes: juice of 1/2 a lemon and 2%; cut the oil in half and used a 1/4 cup cinnamon applesauce (great flavor!), zest of my 1/2 lemon, 1/4 tsp. ground nut...

I made this recipe with my oldest son. We used lactose-free milk that we "soured" with lemon juice. I taught him to mix the buttermilk with the oats and let it "sit" for 15-20 minutes before add...

This was definitely a keeper - but I DID make some changes: As suggested by others, I added some corn starch. I then doubled the baking soda. I used a white/whole wheat blend (altho next time ...

Delicious! I loved the texture of the oats and the flavor of the strawberries. A keeper!

These were tasty - I definitely recommend them! I did make a bunch of recipe modifications based on previous reviews and my daughter's egg allergy, which is why I gave the original recipe four ...

Had a hard time cooking these all the way through and still after 25 minutes the strawberries were making the inside soft. I guess the cornstarch others recommended would eliminate this. I wil...

I made these muffins this morning and they turned out moist. I was a little afraid because I don't usually like strawberries baked in things because of their tendency to get mushy. I chopped t...