Strawberry Blonde Oatmeal Muffins

Recipe by: LACTAID® Brand

These cute and colorful muffins are packed with juicy, sweet strawberries and tender oats. A sprinkle of sugar on top lends for the perfect golden-brown crunch. Perfect for breakfast on-the-go, or a midday snack!

Servings

Prep Time

0 min

Cook Time

0 min

Total Time

60 min

Ingredients

1 cup fresh strawberries, chopped

⅓ cup + 1 tablespoon granulated sugar

1 ¼ cup all-purpose flour

1 cup rolled oats

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon salt

¼ cup vegetable oil

1 teaspoon vanilla extract

1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk

1 teaspoon apple cider vinegar

1 egg

Text Ingredients

Directions

Preheat oven to 400 degrees F and line a muffin pan with liners.
In a small bowl, combine chopped strawberries and granulated sugar. Mix until strawberries are coated and begin to release their juices. Set Aside.
In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Whisk until thoroughly combined.
Combine oil, vanilla extract, LACTAID® Reduced Fat 2% Lactose-Free Milk, apple cider vinegar and egg in a separate bowl and mix until thoroughly combined. Set aside.
Make a well in the center of the flour mixture and add strawberries. Mix until strawberries are thoroughly coated with flour.
Add milk and oil mixture to flour and strawberries mixture, and mix with a wooden spoon until just combined. Be careful not to overmix.
Spoon the batter into the lined, muffin tins and sprinkle the tops with sugar.
Bake for 15-17 minutes until the tops begin to turn golden brown. Remove from the oven and allow to cool completely before eating.