Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
- Add the whole wheat flour, rolled oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
- Add the milk, maple syrup, unsalted butter, eggs, vanilla extract, diced strawberries, and lemon zest, if using. Stir together gently to just combine.
- Evenly divide the batter among the muffin tin using about ¼ cup per cup.
- Bake for 16 to 18 minutes or until a cake tester inserted into the center comes out clean.
- Remove from the oven and let cool for a minute or two in the pan, then transfer muffins to cool fully on a wire rack.
- Serve slightly warm or at room temperature.
Notes
- Storage: Store fully cooled muffins for up to three days in an airtight container in the fridge or three months in a zip-top freezer bag in the freezer.
- Egg-Free: Instead of the egg, use two tablespoons of ground flaxseed and ¼ cup water.
- Gluten-Free: Instead of the whole wheat flour, use this cup-for-cup gluten-free flour mix and certified gluten-free oats.
- Dairy-Free: Use unsweetened plain nondairy milk for cow’s milk.
- Mini Muffins: Reduce baking time to 12 to 14 minutes to make 24 mini muffins.
- Icing Option: Stir together ¼ cup powdered sugar and 1 tablespoon milk to make an optional icing. Drizzle over the muffins with a spoon.