Mix these up in just about 30 minutes and serve up 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, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
Evenly divide the batter between the muffin tin using about ¼ cup per cup. I find this recipe works best without muffin wrappers.
Bake 16-18 minutes or until a cake tester inserted into the center comes out cleanly. Remove from oven.
Let cool for a minute or two I the pan, and transfer muffins 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.
Serve slightly warm or at room temperature. You can also top them with a little butter, almond butter, or cream cheese for additional flavor if you’d like.
Store fully cooled muffins for up to 3 days in an airtight container in the fridge or 3 months in a zip top freezer bag in the freezer.