Deliciously moist strawberry oat muffins, perfect for breakfast or a delightful snack. These muffins are packed with flavor and have a wholesome oat base.
Ingredients
1 cup rolled oats
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup vegetable oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup fresh strawberries
Method
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper liners.
In a small bowl, mix rolled oats with buttermilk and let it sit for approximately 5 minutes to allow the oats to soften.
In a separate bowl, combine flour, baking powder, baking soda, and salt, then set it aside.
In a large bowl, whisk together the egg, vegetable oil, brown sugar, and vanilla extract until well combined, then stir in the oat mixture.
Slowly add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
Carefully fold in the chopped strawberries to ensure even distribution in the batter.
Scoop the muffin batter into the prepared muffin cups, filling each about two-thirds to three-quarters full.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
