Strawberry Jam Oat Muffins
I remember having my first oat muffin 10 years ago in Seattle and I instantly fell in love! I’m sure the one at the bakery wasn’t super healthy, but it really hit the spot at the time. Here is my ‘healthified” version, kid and nutritionist approved!
Course
Breakfast
,
Snacks
Keyword
dairy free
,
gluten free
Servings
Prep Time
9
muffins
10
minutes
Cook Time
25
minutes
Servings
Prep Time
9
muffins
10
minutes
Cook Time
25
minutes
Ingredients
2
organic free-range Eggs
2
Tbsp
maple syrup
1/4
cup
Organic Coconut Milk
canned
1
cup
oats
1/2
cup
oat flour
2
tsp
Chia seeds
1
cup
strawberries
chopped
1/2
tsp
baking powder
1
tsp
vanilla extract
1/8
tsp
Himalayan salt
Instructions
Preheat oven to 350ºF (177ºC). Prepare muffin tray with unbleached muffin liners.
In a mixing bowl, mash the banana with the back of a fork. Add eggs, maple syrup and coconut milk, whisking until well combined.
Add chia seeds, oats, oat flour, vanilla, sea salt, baking, and powder. Stir in the chopped strawberries.
Scoop the batter into each muffin cup. Bake for 25 minutes. Let cool completely and enjoy!