I came up with a delicious new recipe to share with you all today- strawberry oat breakfast muffins. They are absolutely delicious, healthy, soft, and they give a nice boost of energy in those early morning hours. Not to mention, they are high in healthy fats, omega-3s, and antioxidants. What more is there to love? 🙂
In the early hours before school and work, it can be tough to pack a lot of nutrition in. In fact, often times we resort to eating a chocolate chip granola bar on our way out the door (or not eating breakfast at all). These muffins are a great way to fuel up for the day and pack in plenty of delectable flavor. Also, the texture of oats in these muffins makes them slightly chewier, which I love. While you’re at it, try making a double batch to freeze or making these muffins into mini-sized or jumbo-sized muffins. That way, you can pull out fresh, homemade muffins on any day without baking a whole batch!
This recipe in particular is wonderful for spring and the warmer weather. As the days become brighter and warmer, fresh fruit becomes more accessible and therefore is the perfect addition to these muffins!
So, without further ado, please enjoy this recipe and share the foodie love with others! 🙂
Strawberry Oat Breakfast Muffins
- 1 cup whole wheat flour
- 1/2 cup organic whole grain oats (quick-cooking are best, because they are chopped into smaller pieces)
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 tbs. ground flaxseed
- 2 eggs
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1/2 cup honey
- 1 cup strawberries, roughly chopped
To begin, preheat the oven to 350 degrees and line a muffin tin of choice. Then, mix together flour, baking soda/powder, oats, salt, and flaxseed. Add in coconut oil, applesauce, honey, and eggs. Once evenly combined, fold in strawberries, and add to muffin tins. Bake for 30-40 minutes, or until golden in color and a toothpick comes out clean. Enjoy!