Strawberry Oat Mini Muffins Recipes

STRAWBERRY CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

STRAWBERRY OAT MUFFINS

Steps:

• 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.
• 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.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

STRAWBERRY JAM MUFFINS WITH CINNAMON OAT STREUSEL

Steps:

• Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.
• In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.
• In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).
• For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.
• Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick - it should come out with only jam clinging to the pick, and no uncooked batter.
• Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.
• Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.

FRESH STRAWBERRY MINI MUFFINS

Steps:

• Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In another smaller bowl, mix the milk, oil, and egg.
• Add wet mixture to dry, stirring just enough to mix it together.
• Do not over mix or the muffins will be tough.
• Gently fold in the chopped strawberries.
• Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
• Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

STRAWBERRY PEANUT BUTTER MINI BREAKFAST MUFFINS

Steps:

• Preheat your oven to 350° F.
• Microwave your strawberries for 30 seconds or until soft.
• Use a fork to mash the strawberries up into small pieces.
• Mix in the chia seeds and maple syrup, then set the mixture aside.
• In a mixing bowl, combine the oat flour, cinnamon, and baking powder.
• Add in the nut milk, peanut butter, and applesauce, and mix to combine.
• Gently fold in the mashed strawberry mixture.
• Line or grease a mini muffin pan.
• Distribute your muffin batter evenly between seven cavities of your muffin tin, filling each cavity fully.
• Bake your muffins for about 15 minutes, or until a toothpick inserted comes out clean.
• Enjoy your muffins fresh and warm, or refrigerate and eat later!

HEALTHY STRAWBERRY MINI MUFFINS

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Add the strawberries, olive oil,honey, and salt in a medium bowl and toss well to coat.
• Arrange in a single layer on the baking sheet and roast until the strawberries are juicy and reduced in size, about 25 minutes. Remove from the oven and cool slightly.
• Increase the oven temperature to 375°F (190°C). Line a mini muffin pan with paper liners. Set aside.
• In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the egg, almond milk, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Gently fold in the roasted strawberries.
• Spoon the batter into the liners and bake for 12-16 minutes or until the mini muffins are lightly golden and a toothpick inserted into the center of the muffin comes out clean.
• Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.

STRAWBERRY OAT MINI MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray 24 miniature muffin cs.
• with nonstick cooking spray.
• Combine flour, oat bran, baking powder, baking soda and salt in a medium bowl.
• Whisk together buttermilk, apple juice concentrate, applesauce and vanilla in a small bowl.
• Stir buttermilk mixture into flour mixture until dry ingredients are almost moistened.
• Fold strawberries and pecans into batter just until dry ingredients are moistened.
• Do not overmix.
• Spoon batter into muffin cs.
• Bake 17 to 18 minutes or until lightly browned and tester comes out clean.
• Let cool in pan for 5 minutes; remove to racks.
• Serve warm or cool completely.