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. ❤️
Servings: 24 mini muffins
Calories: 108kcal
Ingredients
- 2 ½ cups oats
- 2 large bananas mashed
- 2 eggs
- ¾ cup milk or non-dairy milk
- ⅓ cup maple syrup or honey
- 1 tbsp vanilla
- 1 tbsp olive oil or any other neutral oil
- 1 tbsp ground flax seeds (or chia seeds, hemp seeds)
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ⅓ cup white chocolate chips
- ½ cup freeze-dried strawberries reserve some for toppings
Instructions
- Preheat the oven to 350°F
- Blend 1 cup of the oats in a blender or food processor
- Add the 1 cup blended oats, the rest of the whole oats, and all other ingredients to a large mixing bowl. Before adding the dried strawberries, reserve 1/4 cup or 1 piece per muffin for the topping. (If you're feeling festive, shape the strawberries into hearts by pressing your finger on the top to create a "V")
- Lightly grease or line a muffin tray. Fill each muffin well with batter
- Bake at 350°F for 15 minutes for mini muffins or 20 minutes for full-sized muffins
- Immediately after taking them out of the oven, carefully top each muffin with the dried strawberries. The heat will help "seal" them to the muffins