Strawberry Oat Muffins

Strawberry Oat Muffins

SWIZZLESTICKS

"A delight to munch on with that morning coffee!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 12 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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

Read all reviews 139
  1. 169 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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...

Other stories that may interest you