Strawberry Oatmeal Muffins

Joy the Baker

1 1/4 cups oat flour
1 1/2 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk ( I used whole milk + 1 Tbsp Vinegar)
1/2 cup firmly packed brown sugar
1 large egg, lightly beaten
1 package strawberries, chopped
White sugar for the tops.

Pre-heat oven to 375*

Makes 12-18 muffins

Let me tell you I was WAY excited to make these. Earlier in the day I knew I wanted to make Strawberry Oatmeal muffins, I just needed to find a recipe to shake up. Well lucky me I went to
Joy the Baker awesome site and didn't really need to change much at all. I used Oat Flour and added some more oats. Left out the cinnamon and added some vanilla. Also, since they are healthy I *had* to add some sugar to the tops, just because I like how it looks ;)

About an hour before you are going to start making these yummy muffins, rinse and chop all of your strawberries. Then add about 2 Tbsp white sugar, mix well to coat, cover and put in the fridge. This will make the strawberries nice and soft and flavorful.

(unhappy strawberries, with no sugar)

Doot, duu, duu.

Ok 1 hour has passed.

(happy strawberries with sugar love)

Now beat one egg slightly in a large mixing bowl.
Add your brown sugar, applesauce, buttermilk (or milk and vinegar if you are awesome like me) and vanilla and mix together.

Now add all the dry ingredients. Using a wooden spoon to combine.

Now, this is important! Drain your strawberries! The sugar will cause there to be a syrup at the bottom. You don't want this in your muffins because it will add too much liquid. Drop them in a colander, shake, rattle and roll and then add them to your mix.

Stir together and then prepare your muffin tins.

I made 6 jumbo muffins and 6 eensy weensy regular size muffins. Spray your pans with some non-stick spray.

Then fill the muffin tins 3/4 of the way through. Top with a light dusting of white sugar, why? Well why not? God only gives us one life !

Now pop into your warm and toasty oven and cook for 12-20 minutes depending on the size of your muffins. My wee ones took close to 15 and my jumbo ones took about 20.

Allow to cool and enjoy the taste of summer on it's way. Oh and this weekend look for my version of The Pioneer Woman's Twice Baked Potatoes!

Have a great day and God Bless!