Strawberry Oatmeal Muffins
Hearty homemade muffins are pretty much one of the most perfect weekday breakfasts out there. I love when they’re full of jammy puddles of fruit, chewy bits of grains or seeds, and with a soft pillow-y crumb.
These Strawberry Oatmeal Muffins are no exception. I love the chewiness from the oatmeal and the punch of fresh strawberries that melt into the batter. And with strawberry season winding down here in Canada, it is the perfect opportunity to catch the last of the crops.
I’ve also found this is a great way to use up strawberries that are somewhat overripe, and salvage these jewels when you’re not as inclined to eat them on their own. They’re a go-to for me at brunch, a potluck, or even school and work lunches!
- 3 egg whites
- 1/2 cup cream, 15%
- 3 tbsp canola oil
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup large flake oats
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup sliced strawberries, plus more for decoration
- Preheat oven to 400 F and line a 12-tin muffin pan with paper liners. Set aside.
- In a large bowl, whisk together the egg whites, oil, cream and vanilla until well incorporated and slightly foamy.
- In a separate bowl, mix together the dry ingredients (both flours, oats, baking powder, salt and sugar), then add them to the wet mixture. Fold in the sliced strawberries.
- Pour the batter evenly into the prepared muffin pan. Bake in the oven for 20-30 minutes or until they've puffed up, have reached a light golden colour, and a tooth pick inserted comes out clean.
- Allow to cool completely on a cooling rack.
- Store in an air-tight container in the fridge for up to three days.