It's time for June's recipe and I've got one that's perfect for summer vacation...Strawberry Oat Muffins. I was searching for a recipe that didn't have a ton of sugar, but would still be delicious, and I found it!
Bonus: These have greek yogurt and oats so they're healthy and filling.
They make a great snack or addition to the kids breakfast.
To be clear--this is not my recipe. I found it on Pinterest. So I'm going to link the original here if you want the fancy mumbo jumbo and pictures, but if you'd like it Busy Mom style (and without all the ads), the recipe is below.
Wet Ingredients
- 1 cup quick cook oats
- 1/2 cup brown sugar
- 1 cup Greek yogurt
- 1/3 cup oil
- 1 egg beaten
- 1 tsp vanilla
- 1 cup sliced strawberries (frozen or fresh is fine)
Dry Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
First, preheat the oven to 350 degrees. Grab a medium bowl and a large bowl. Mix all your wet ingredients (except strawberries) in the medium bowl and set aside for 5 minutes.
Next, add all the dry ingredients to your large bowl and mix until evenly combined.
Then, grab a small bowl and put a tablespoon and a half in the bowl. Toss strawberries in the flour.
Next, pour the wet ingredients into the large bowl. Mix the dry and wet ingredients together until combined. The batter will be thick and kinda lumpy.
Then fold the strawberries into the batter.
Divide the batter into 12 muffin cups. You will notice these muffins are heavy!
Place your muffin tin in the oven and cook for 15-20 minutes.
The original recipe called for 20 minutes but I would have liked the muffins to turn out more moist. So you test it out for yourself and let me know in the comments how long you cooked your muffins for!
