Need a healthy, refreshing and sweet start to your morning? Try out these amazing strawberry oatmeal breakfast muffins! They are packed full of flavour, use healthy ingredients and are mostly sweetened by the strawberries themselves! They’re the perfect grab and go breakfast or snack- depending on when you fancy them! I often find myself having a couple for my afternoon snack at work, because they are so easy to wrap and take with me on the go.
You can either add your butter to the wet ingredients cold, or melted. I add mine cold- despite it being difficult to incorporate into the rest of my wet ingredients. I find that after adding the dry ingredients, the butter combines fully into the batter. If you want to make your life easier and save yourself some mixing, I recommend melting your butter so that it is in a liquid form when you add it to your wet ingredients. If you are not on the low FODMAP diet or do not have food intolerances, feel free to use regular butter and regular gluten flour in this recipe.
Enjoy these strawberry breakfast muffins and fancy some more sweet treats? Check out some of my dessert recipes:
- Rice cake snickers
- Peanut butter cups
- Salted chocolate peanut fudge
- Single serve protein cookie dough
- Protein peanut oatmeal cookies
- Chewy chocolate chunk tahini cookies
- Chocolate orange brownies
- Chocolate chunk sweet potato biscuits
- Sweet potato brownies
- 2 ingredient grape sorbet
- 3 ingredient shortbread
- High protein air fryer donut holes
You may also choose to use rolled oats in this recipe. If you do this, you may find that they absorb less moisture than porridge oats. This is because porridge oats have more dusty particles and therefore has a larger surface area to absorb more water. You can either increase the amount of oats used (around 2-3 tbsp more), or reduce the amount of almond milk used- by about 2-4 tbsp. I also wanted to note that you can substitute the egg for a flax or chia egg in order to make this recipe vegan. To make a flax or chia egg, mix together 1 tbsp of chia or flax and 2 1/2 tbsp of water. Leave to sit for 5-10mins, and when it has thickened and become gel-like, add it into your batter (at the same step you would normally add the egg).
Want some more breakfast inspiration, check these out:
- Protein vanilla porridge
- Pumpkin spice porridge
- Chocolate orange protein yoghurt
- Pumpkin spice pancakes
- High protein seeded maple porridge
- Pecan granola
- Chocolate and peanut protein oats
- Vanilla yoghurt bowl
- Breakfast egg bites
- Fluffy 10 minute pancakes
- Protein peanut granola clusters
You may also choose to use frozen berries or frozen fruit in your strawberry oatmeal breakfast muffins. This work totally fine too. I recommend you let them slightly thaw before adding them to your muffin batter, then ensure you bake for 5 mins longer. Ensure you check on your muffins regularly and prick them with a knife or cake tester to check they are fully baked through. You can tell they are baked through by seeing if they are becoming golden brown. The best way to test is if a knife inserted into the centre of the muffin comes out clean. If some batter sticks to your knife, then they are undercooked and need to go in for at least another 5 minutes.
Other ingredients you could add to your strawberry breakfast muffins:
- Chocolate chips (dairy free white or milk chocolate)
- Chocolate drizzle
- Peanut butter (in replacement of the dairy free butter)
- Sprinkles
- Pink food colouring
- Dairy free chocolate shavings
- Dusting of icing sugar
- Orange or lemon zest
- Freshly squeezed orange or lemon juice
- Blueberries
- Drizzle of icing glaze
- Cocoa powder (chocolate strawberry muffins-yum!)
- Low FODMAP strawberry jam core
- Seeds e.g. chia or sunflower seeds
Ingredients: (makes 18)
- 1 cup oats (rolled or porridge)
- 1 cup gluten free flour
- 1 cup almond milk
- 1/2 cup dairy free butter
- 1/3 cup maple syrup
- 1 egg
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla sugar/vanilla extract
- 1/2 tsp salt
- 1 cup chopped strawberries
Method:
Step 1: firstly, preheat your oven to 180° and line a muffin tray with cupcake cases.
Step 2: next, mix your vanilla sugar, maple syrup, egg, milk and butter.
Step 3: in a separate bowl, mix all of your dry ingredients together.
Step 4: now, sieve your dry ingredients into the wet ingredients.
Step 5: add in your chopped strawberries. Fold into the mix.
Step 6: pour your batter evenly into each cupcake case. Fill the cases around 2/3 of the way up. I usually use an ice cream scoop to moderate the amount going into each cupcake case.
Step 7: finally, place your muffins into the oven for 20-25 mins.
Store in an airtight container at room temperature. These strawberry breakfast muffins will keep for up to a week.
Send images of your strawberry breakfast muffins to my Instagram page TheLazyLowFODMAP. DM me your pictures or tag me in them so that I see them!
