11 Aug Strawberry Oat Breakfast Muffins
Sweets & Puddings
Strawberry Oat Breakfast Muffins
Summer Strawberry Breakfast muffins to grab and go, spiced with a touch of cardamom. If you loved ‘baked oats’ you’ll love these. Once strawberries are out of season (sad times) then swap for your favourite berries. I’m already starting to have a little pick at the wild blackberry bushes in my local park.
This recipe makes 6 muffins so feel free to double the recipe to feed more hungry mouths.
- Preheat the oven to 180C. Line your muffin tin with muffin cases or grease generously with a little extra butter or coconut oil.
- Apart from the strawberries, add all the ingredients to a mixing bowl and stir well until mixed.
- Use two spoons to transfer the batter into the muffin holes then top with the chopped strawberries pressing them only very slightly into batter. Optional to sprinkle extra coconut sugar on top if you fancy. Bake for 30-35 minutes until the tops are golden and until the middle is no longer goey to touch.
- Cool in tin for 10 mins then cool completely on a rack. Store in an airtight container somewhere cool (out the sun) for up to 3 days or freeze and defrost then bake until hot through.
100g fresh strawberries, roughly chopped
100g rolled oats
125g greek style full fat yoghurt
1 medium egg
15g melted butter or coconut oil, cooled a little
30g coconut sugar (plus a little more to sprinkle on top) or 2tbsp maple syrup
20g pumpkin seeds
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
3 cardamom pods, ground in a pestle and mortar
The teeniest sprinkle of salt, approx 1/16th tsp (you don’t want these to taste at all salty, just to bring out flavour and sweetness so be very sparing!)