Cook
22m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Step 2
In a large bowl, combine the oats, flour, salt, and baking soda. If using, add the freeze-dried strawberry powder to this mixture for extra color.
3/4 cup Oats
3/4 cup Flour
1/4 tsp Salt
1 tsp Baking soda
2/3 cup Freeze-dried strawberry powder
Step 3
In another bowl, whisk together the maple syrup, melted coconut oil, Greek yogurt, eggs, and vanilla extract until well combined.
1/3 cup Maple syrup
1/2 cup Coconut oil
1 cup Greek yogurt
2 Eggs
1-2 tsp Vanilla extract
Step 4
Coat chopped strawberries with flour. This prevents the strawberries from sinking to the bottom of the muffin.
1 cup Strawberries
Step 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the chopped strawberries.
Step 6
Divide the batter evenly among the prepared muffin cups.
Step 7
Bake in the preheated oven for 18-22 minutes.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months.
For
12
M
I
3/4
cup
Oats
3/4
cup
Flour
1/4
tsp
Salt
1
tsp
Baking soda
1/3
cup
Maple syrup
1/2
cup
Coconut oil, melted (or substitute with avocado oil, olive oil, or butter)
1
cup
Greek yogurt
2
Eggs
1
cup
Strawberries, chopped, then coated with flour
1-2
tsp
Vanilla extract
2/3
cup
Freeze-dried strawberry powder, optional (for color & extra flavor)
We like to offer some kind of wake-up snack. The key is to give them a snack with a little bit of protein, fats and carbs. This can help keep their blood sugar steady until breakfast. This is an easy way for your toddler to have a nourishing snack that they love and is easy for you to make.
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Made it?
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Cook
22m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Step 2
In a large bowl, combine the oats, flour, salt, and baking soda. If using, add the freeze-dried strawberry powder to this mixture for extra color.
3/4 cup Oats
3/4 cup Flour
1/4 tsp Salt
1 tsp Baking soda
2/3 cup Freeze-dried strawberry powder
Step 3
In another bowl, whisk together the maple syrup, melted coconut oil, Greek yogurt, eggs, and vanilla extract until well combined.
1/3 cup Maple syrup
1/2 cup Coconut oil
1 cup Greek yogurt
2 Eggs
1-2 tsp Vanilla extract
Step 4
Coat chopped strawberries with flour. This prevents the strawberries from sinking to the bottom of the muffin.
1 cup Strawberries
Step 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the chopped strawberries.
Step 6
Divide the batter evenly among the prepared muffin cups.
Step 7
Bake in the preheated oven for 18-22 minutes.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months.
For
12
M
I
3/4
cup
Oats
3/4
cup
Flour
1/4
tsp
Salt
1
tsp
Baking soda
1/3
cup
Maple syrup
1/2
cup
Coconut oil, melted (or substitute with avocado oil, olive oil, or butter)
1
cup
Greek yogurt
2
Eggs
1
cup
Strawberries, chopped, then coated with flour
1-2
tsp
Vanilla extract
2/3
cup
Freeze-dried strawberry powder, optional (for color & extra flavor)
We like to offer some kind of wake-up snack. The key is to give them a snack with a little bit of protein, fats and carbs. This can help keep their blood sugar steady until breakfast. This is an easy way for your toddler to have a nourishing snack that they love and is easy for you to make.
Only visible to you
Made it?
Cancel
