Whole Wheat Strawberry Oat Muffins

Strawberry oat collage

 (or what to do with toddlers and extra strawberries)

Whole Wheat Strawberry Oat Muffins
Yields 12
100% whole grain muffins sweetened with maple syrup
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137 calories
21 g
18 g
5 g
3 g
4 g
67 g
168 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 137
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 168mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rolled oats
  2. 1 ½ cup white whole wheat flour (I use King Arthur’s)
  3. ½ teaspoon salt
  4. 1 tablespoon baking powder
  5. ½ teaspoon baking soda
  6. Zest of one lemon
  7. 1/3 cup maple syrup
  8. 3 tablespoons coconut oil
  9. 1 egg
  10. 1 cup yogurt
  11. 1 cup diced fresh strawberries
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
  2. Whisk the dry ingredients in a medium bowl.
  3. In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
  4. Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
beta
calories
137
fat
5g
protein
3g
carbs
21g
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