Apple carrot muffin recipes are a healthier alternative to the traditional apple cinnamon muffin recipe. Not only do they use less sugar, but they also include carrots, which will provide you with an extra boost of vitamin A. And because apples and carrots are naturally sweet, you can use less sugar in the recipe without affecting taste. Apple carrot muffins are one of the most popular healthy apple muffin recipes. They’re not too heavy or filling and make for a perfect breakfast or lunch on the go.

These Strawberry Oatmeal Muffins are perfect! Soft and light with bursts of juicy strawberries. Recently I started adding strawberries to my breakfast oatmeal and thought the combination would make a great muffin as well.

After several experimental batches, I now have Strawberry Oatmeal Muffins that I am proud to share with you.

Strawberry Oatmeal Muffins

These Strawberry Oatmeal Muffins are perfect! Soft and light with bursts of juicy strawberries.

Recently I started adding strawberries to my breakfast oatmeal and thought the combination would make a great muffin as well.
strawberry oatmeal muffin recipe

After several experimental batches, I now have Strawberry Oatmeal Muffins that I am proud to share with you.

Here’s the deal, you don’t want to shove some sliced ​​strawberries into the oatmeal muffin batter. You can if you want, but they don’t come out as much as they can.

To concentrate and intensify the strawberry flavor, first, muddle the strawberries in a little sugar with some balsamic vinegar. Mashing the berries first also releases some of the strawberry juice, which goes into your desired slurry.

One ingredient in this recipe that you may find strange is 1/4 teaspoon of black pepper. I don’t know what it is about the black pepper, but that small amount brightens the overall flavor of the muffins.

Muffins get their leavening from eggs, baking powder, and baking soda. The baking soda and baking powder will come together by reacting with the yogurt and vinegar, so work quickly.

Do not leave the batter here and there. As you mix the wet and dry ingredients, pop them into a muffin tin and the oven.

Strawberry Oatmeal Muffins Recipe

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Yield: Makes 1 wing

Black pepper is important in this recipe, but make sure you use finely ground black pepper and not coarsely ground. If you have a whole rough ground, leave it.

ingredients

Make a processer

1 Combine oats and plain yogurt in a large bowl.

2 Prepare then macerate the strawberries with sugar and balsamic: Wash and drain the strawberries. Coarsely chop the strawberries (I quarter them lengthwise and then cut one or two crosswise). You should have 1 1/2 cups of sliced ​​strawberries. Keep it in a small bowl.

Sprinkle with white sugar and balsamic vinegar. Stir gently to coat the strawberries with the sugar and vinegar.

3 Preheat the oven, and prepare a muffin tin: Position a rack in the center of the oven and preheat the oven to 400°F. Prepare a 12-well muffin tin by coating it with butter or lining it with paper muffin cups.

4 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon.

Add eggs, melted butter, brown sugar, and vanilla essence to the oatmeal and yogurt mixture. stir just until incorporated.

6 Stir the flour mixture into the oatmeal mixture. Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir just until incorporated and the dough is moist. Don’t overmix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.

7 Gently fold in the strawberries, including any sugary vinaigrette liquid that may have sat on the strawberries.

Pour 8 tablespoons of the batter evenly into the wells or cups of the muffin tin. Bake at 9,400°F until tops are browned and muffins spring back when you gently press the tops with your fingers, about 20 minutes. The bamboo or metal skewer placed in the middle should come out clean. Let cool in the muffin tin for a few minutes before turning it out to serve.