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Strawberry oat muffins on a plate at a tea party

Strawberry Oat Muffins

Oats add plenty of fiber to these delicious low-sugar muffins. Sweet, fresh strawberries add the perfect finishing touch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Servings 12 muffins

Ingredients
  

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup coconut oil or butter
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup chopped fresh strawberries

Instructions
 

  • Preheat oven to 375° F Grease and flour a muffin pan.
  • 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.
  • 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 and bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Place in a gallon zipper bag and freeze for 3-6 months for easy snacks
Source: adapted from http://www.crossroadscommunityfarm.com/strawberry-oat-muffins/
Keyword muffins, oats, strawberries