Oatmeal Strawberry Muffins

5 from 1 vote

Strawberry Oatmeal Muffins are a delightful baked treat. With feel good ingredients, they are both freezer friendly and kid friendly.

Prep Time10

Cook Time30

Total Time40

Course: muffin

Cuisine: Western

Keyword: oatmeal strawberry muffins

Servings:

Calories: 286kcal

1 Mixing bowl
1 Wooden spoon
1 Texas Muffin Pan or regular 12 hole muffin tin, Note 1
1 Spray oil or softened butter and parchment paper
2 Soup spoons or Ice-cream scoop to spoon the muffin mixture into the tin, Note 2
2 Oven Mits
1 Wire Cooling Rack

Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
Muffin tin: use room temperature butter to grease a 12 cup muffin tin or fill with patty pan liners.
Wet ingredients: oats, buttermilk, oil and egg in a large mixing bowl. Give it a stir and then let it sit for 10 to 15 minutes. Use this time to mash the bananas. Note 7
Dry ingredients: add flour, sugar, baking powder and salt. Use a wooden spoon and stir to combine.
Fruit: add strawberries and mashed bananas, stir gently to combine.
Oven bake; spoon into muffin tin and oven bake for 30 mins in preheated oven. Use a skewer at the 25 min mark to see if they are done. If it comes out clean they are. If is has wet strawberries or banana, test in another part of the muffin, it should have no wet batter.
Cool: use an oven mitt to remove the muffin tray from the oven and place on a wire rack. After about 5 mins, remove muffins from tin and allow to cool. Note 8
Serve: to serve the muffins, ensure they have been heated, smeared with butter, drizzled with honey and dusted with icing sugar! Pop some extra strawberries on the plate too!

Note 1 - Muffin tin: this recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
Note 2 - Muffin mix into pan: Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
Note 3 - Rolled oats: I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
Note 4 - Buttermilk: This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
Note 5 - Wholemeal self raising flour: home brand for the flour is fine also, no need to sift, simply add it in!
Note 6 - Strawberries: fresh or frozen strawberries are fine.
Note 7 - Bananas: if you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 mins. This allows for the moisture to get into the oats, creating 'the oatmeal'.