We had three pounds of strawberries and a few of them starting to look
moldy... The kids wanted a fun Saturday breakfast so I found this recipe and this is the Healthy Mac adaptation!
We used the Demarle Silicone Heart Shaped Muffin pan for this (and every muffin we make - it is a fantastic results & no-fuss pan & you can get it cheaper by hosting a demarle party)
(adapted from Simply Recipes)
1 1/2 c. Quick Oats (not minute oatmeal)
1/8 c. greek yogurt (about 3 Tbs. - I eyeballed this)
3/4 c. Silk coconut milk
1 lb. strawberries, diced
2 tsp. white sugar
1 tsp. balsamic vinegar
2 eggs
1/2 c. applesauce
1 Tbs. olive oil
1/2 c. brown sugar (packed)
1 tsp. vanilla extract
3/4 c. wheat flour
1/4 c. white flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbs. ground unsweetened coconut (optional)
(See Optional Streusal Topping below)
And here is the "method" copied (and adapted) from Simple Recipes...
1 Mix the oats and yogurt and coconut milk together in a large bowl.
2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts).
Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.
3 Position a rack in the middle of the oven and preheat oven to 375°F.
Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.
4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5 Add the eggs, applesauce, oil, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. You can add the ground coconut for more texture/taste if you want but it tastes just as flavorful without it too.
6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.
8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 15 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.
**If you want to add a streusal topping for added yummy... here is a recipe - sprinkle it on dough in muffin cups before placing in the oven to bake:
2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts).
Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.
3 Position a rack in the middle of the oven and preheat oven to 375°F.
Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.
4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5 Add the eggs, applesauce, oil, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. You can add the ground coconut for more texture/taste if you want but it tastes just as flavorful without it too.
6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.
8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 15 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.
**If you want to add a streusal topping for added yummy... here is a recipe - sprinkle it on dough in muffin cups before placing in the oven to bake:
- ***Topping***
- 1/3 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, softened
- pinch salt
- 1/2 teaspoon ground cinnamon
