Yes, I know it is now Fall, but I have several bags of strawberries in the freezer that I picked back in early July and I need to make room for Fall bounty…so…here comes a strawberry muffin recipe at y’all. Healthy, low-fat with the added bonus of oatmeal for the heart but they also make for a quick breakfast bite on those frantic weekday mornings.
Oatmeal Strawberry Muffins
1/3 cup applesauce
2/3 cup sour cream (full fat, low-fat or fat free, your choice, I used full fat as that is what I had on hand)
3/4 cup all-purpose flour (** see note below)
1/2 cup whole wheat flour
1 cup whole, rolled oats
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1 1/4 cups chopped, thawed, frozen strawberries, drained
Preheat oven to 400°F and grease a 12 cup muffin tin or use paper liners.
In a large bowl, combine dry ingredients.
In a small bowl, combine wet ingredients (except berries) and whisk to incorporate.
Add wet ingredients to dry ingredients and then add berries. Gently fold wet ingredients in until just barely moistened, there should be some dry bits here and there. (Stir/combine too much and your muffins will be tough.)
Spoon into prepared muffin tin (fill to the top) and bake for 20 minutes or until toothpick inserted comes out clean. Super quick and easy and best of all…yummy!
Makes 10 to 12 muffins, depending on the size of your tin.
These make me think of summer, only 9 more months till it comes around again though.
** if using fresh berries, reduce all-purpose flour by 1/4 cup