The perfect springtime muffin to remind you of warmer days ahead filled with summer strawberries. These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat. A hearty, healthy(ish) oatmeal muffin studded with sweet strawberries.

Spring is in the air. The cherry blossoms are starting to bloom, and the sunshine is starting to give me serious serotonin. Whenever the weather turns warm, I think about long walks, picnics, and chill vibes hikes. And when I think about hikes, I think about hiking snacks, like these muffins! They’re topped with a sprinkle of crunchy sanding sugar and have a hefty amount of protein-rich, keep-you-full rolled oats. I love the combination of juicy, jammy strawberries with the nuttiness of oats.

Ingredients

• 1/2 cup milk of choice
• 1/2 cup rolled oats plus extra to sprinkle
• 1 cup strawberries roughly chopped or sliced
• 1/4 cup butter at room temp
• 10 tbsp sugar (1/2 cup + 2 tablespoons)
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 tsp coarse sanding sugar or more, for tops

Special Equipment

• Muffin tins

How to make a Wholesome Strawberry Oat Muffins

1. Preheat the oven to 375°F. Combine the milk and oats together in a small bowl or liquid measuring cup and let soak. In another bowl, optionally toss the strawberries with 1 teaspoon sugar. Set aside. Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
2. In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
3. Drain the strawberries then fold in gently.
4. Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar and a couple of oats over the tops of the muffins, and bake for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
5. Let cool for 10-15 minutes before removing muffins from tins and enjoy!

Helpful Hints

• You can substitute the strawberries with raspberries, blueberries, blackberries, or cherries for a different flavor.
• Add 1/2-3/4 cup chopped chocolate or chocolate chips for a chocolate twist.
• These muffins freeze well for up to 3 months. Just thaw and enjoy!