Strawberry Oat Muffins

These Strawberry Oat muffins are a great snack to have during the summer time. Pack in a sandwich bag to fuel before or in between training session or pair with yogurt, kefir or a glass of milk for a balanced snack in between meals.

What You’ll Need

• 1.5 cups whole wheat flour

• 1 cup large flake oats

• 1 cup yogurt

• 3/4 cup maple syrup

• 1/2 cup canola oil

• 2 eggs

• 1.5-2 cups rinsed and chopped strawberries

• 2 tsp baking powder

• 1 tsp vanilla extract

• 1/2 tsp salt

How to make it

1. Grease a 12 cup muffin tin with oil or butter and preheat oven to 350 F.

2. In a bowl, mix all the dry ingredients together (flour, oats, salt and baking powder) and set aside.

3. In a separate bowl, whisk the eggs with a splash of vanilla. Add the maple syrup, canola oil and yogurt and whisk until combined.

4. Incorporate the dry ingredients with the wet ingredients and blend using a mixer until mixture is homogenous. Blend in the strawberries with a spatula.

5. Fill each muffin cup with the muffin batter till about 3/4 full. Bake in the oven for 25-30min, until an inserted toothpick in the centre of the muffins comes out clean and dry. Let cool and and remove from pan. You can store them in an airtight container in a cool and dry place for about 5-7 days.

Recipe Tips

• These muffins are a great source of fibre coming from the oats, whole wheat flour and berries.

• Once completely cooled, you can store them individually in sandwich bags and freeze for up to 3 months. Defrost as needed by letting them thaw at room temperature or in the microwave.