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Serving
12
Image-6-HERO-Strawberry-Oatmeal-Breakfast-Muffins-for-KitchenAid.jpg

Strawberry Oatmeal Breakfast Muffins

KitchenAid Chef

Strawberry Oatmeal Breakfast Muffins

Serving
12

Ingredients

1 1/2 cup diced fresh strawberries

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 cup oil (grapeseed, melted coconut, etc.)

1 egg, beaten

1/2 cup packed light brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup all purpose flour (can sub up to ½ cup whole wheat or almond flour)

1 cup buttermilk

1 cup uncooked old fashioned oats

Step by step

  1. Using the “bake” setting with convection on, preheat your KitchenAid® 12” Convection Digital Countertop Oven to 400°F. Lightly spray or grease the muffin tin. Set aside.

  2. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk together flour, salt, baking soda, baking powder, salt and cinnamon.

  3. Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold strawberries into the batter.

  4. Spoon the batter into the prepared KitchenAid® Nonstick Muffin Pans. Bake 12 minutes.

  5. Remove from the oven. Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

  6. These muffins are best served warm but also freeze and reheat well.