Strawberry White Chocolate Muffins

These Strawberry White Chocolate Muffins are a simple, nutritious option for breakfast or snack, whether you’re prepping for a busy week or making something special for Valentine’s Day. ❤️ 

They’re packed with fiber from the oats, bananas, and flax seeds and naturally sweetened with maple syrup. Plus, it all comes together in just one bowl!

Let’s dive into how to make these easy, balanced muffins!

Why These Muffins Are Great For Kids

• Encourages Involvement: This recipe is simple enough to let kids help in the kitchen, offering a hands-on opportunity to learn about cooking and try new ingredients – which is one of the best ways to prevent picky eating.
• High in Fiber: With ingredients like oats and bananas, these muffins provide a good amount of fiber, which is lacking in 90% of kid’s diets. Fiber not only helps with digestion, but can also keep kids feeling fuller for longer. 
• Introduces New Ingredients: Muffins are an easy way to incorporate foods kids may not have tried before, such as flax seeds or oats, without overwhelming them.
• Naturally Sweetened: The muffins are sweetened with bananas and maple syrup instead of refined sugar, making them a healthier option that won’t lead to energy spikes and crashes.

How to Make Strawberry White Chocolate Muffins

Prepare the Batter

Blend 1 cup of oats in a blender or food processor – you can also use pre-made oat flour! Add the blended oat flour, whole oats, and all other ingredients to a large mixing bowl

Make sure to reserve ¼ cup or multiple pieces of dried strawberry to top the muffins. If you’re feeling extra festive, you can shape some of the strawberries into hearts by wedging your finger on the top to create the “V” part of a heart. Set the strawberry hearts aside.

Fill the Muffin Molds 

Line or grease a muffin tin and divide the batter evenly. These muffins pop out easily from a muffin mold, so you do not need much grease.

Do not top the muffins with dried strawberries yet!

Bake & Decorate

Bake the mini muffins at 350°F for 15 minutes (20 minutes for full-sized muffins) or until risen and slightly golden. Immediately after taking them out of the oven, carefully top each muffin with the heart-shaped dried strawberries. The heat will help “seal” the strawberry to each muffin.

Substitutions & Additions

This recipe is easy to customize based on dietary needs or ingredient availability, making it a great option for different preferences. 

• To make it gluten-free, use certified gluten-free oats or pre-made oat flour. 
• For a dairy-free version, swap the milk for almond, oat, or coconut milk and use dairy-free white chocolate chips. 
• Alternative topping options:
  • Chocolate Chips
  • Shredded coconut
  • Sunflower seeds
  • Pumpkin seeds
  • Chopped nuts 
  • Hemp or chia seeds 

Storage Tips

These muffins stay fresh at room temperature in an airtight container for up to three days. For longer storage, keep them in the refrigerator for up to a week. 

If you want to make a big batch ahead of time, they freeze well for up to three months. Just place them in a single layer on a baking sheet before transferring them to a freezer bag. When ready to eat, let them thaw at room temperature or warm them in the microwave for 20–30 seconds.

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