In just 30 minutes you have a delicious breakfast or snack packed with whole grains, fiber, vitamins!
– Whole wheat flour – Rolled oats – Baking powder – Baking soda – Maple syrup – Unsalted butter – Eggs – Vanilla extract – Milk – Strawberries – Lemon zest
Add the whole-wheat flour, rolled oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
Next, add in the milk, maple syrup, oil, eggs and vanilla extract. Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
Dice the berries into small pieces to ensure the batter around them holds together well as they bake. Then add in the strawberries to the batter.
Add the lemon zest, if using. (The lemon zest is optional but I highly recommend it as it adds a lovely bright flavor!)
Then stir together gently to just combine. Making sure not to over mix the batter as this will make your muffins tough.
Evenly divide the batter between the prepared muffin tin using about ¼ cup of batter per cup.
Bake at 375 degrees F for 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
Remove from oven, let cool for a minute in the pan, and transfer to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.)
Stir together ¼ cup powdered sugar and 1 tablespoon milk to make an optional icing. Drizzle it over the muffins with a spoon.
P.S. These can be made into mini muffins too! Just reduce baking time to 12-14 minutes to make 24 mini muffins.