Healthy strawberry oat muffins
Makes: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Dunan
Healthy strawberry oat muffins
Recipe by Joy Skipper
These scrummy muffins are packed with 5 grams of protein, making them a perfect sweet but nutritious breakfast or snack
Makes: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
200Kcal
Fat
7gr
Saturates
4gr
Carbs
28gr
Sugars
10gr
Fibre
3gr
Protein
5gr
Salt
0.4gr
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Ingredients
- 80g plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 50g caster sugar
- 50g rolled oats, plus 1 tbsp extra
- 30g desiccated coconut
- 1 medium egg, beaten
- 75ml milk
- 1 tbsp sunflower oil
- zest of ½ orange
- 90g strawberries, hulled and diced
Step by step
Get ahead
Best eaten on the day of baking, but can be frozen.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Place 6 paper or silicone cases in a muffin tin.
- In a bowl, mix together the flour, baking powder, bicarbonate of soda, salt, sugar, 50g oats and desiccated coconut. Make a well in the centre. Whisk the egg, milk, oil and orange zest together in a jug, then pour this mixture into the dry ingredients and lightly stir through. Add the diced strawberries and lightly mix again.
- Spoon the mixture into the muffin cases, sprinkle over the extra oats and bake for 18-20 minutes, until risen and golden. Remove from the tin and cool on a wire rack.
