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Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry-Oat Muffins
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 24 mini muffins, about 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 219
- Total Fat
- 10 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 56 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 2 grams
- Sugar
- 13 grams
- Protein
- 4 grams
These fluffy mini muffins are a healthy, kid-friendly snack you can feel extra good about serving. Freeze-dried strawberries give them a concentrated berry flavor and vibrant color and ensures every bite is packed with fruity taste. We used whole-wheat flour and rolled oats to add whole grains and sweetened them nicely with ripe banana and a touch of brown sugar, They’re a nutritious treat parents and kids alike will appreciate. And with just 219 calories and 10 grams total fat for a generous four-muffin serving, they’re a lower-calorie, lower-fat treat that doesn’t skimp on flavor (see Cook’s Note).
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 24 mini muffins, about 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 219
- Total Fat
- 10 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 56 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 2 grams
- Sugar
- 13 grams
- Protein
- 4 grams
Ingredients
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Directions
Special equipment:
a 24-cup mini-muffin tin- Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin tin with cupcake liners.
- Melt the butter in a small skillet over medium heat and cook until it bubbles and foams, about 5 minutes. Continue cooking, stirring occasionally, until the foam subsides and brown specks begin to appear on the bottom of the pan, 1 to 2 minutes longer. Transfer the butter to a medium mixing bowl to cool slightly.
- Combine the whole-wheat flour, all-purpose flour, oats, baking powder, salt and baking soda in a large bowl. Whisk in the crumbled freeze-dried strawberries. Add the sour cream, brown sugar and vanilla to the bowl with the browned butter and whisk. Add the egg and banana and whisk to combine. Fold the wet ingredients into the dry ingredients until just combined.
- Place the remaining 2 tablespoons freeze-dried strawberries and turbinado sugar in a small resealable bag. Crush the strawberries with a rolling pin or the bottom of a cup until they are in very fine crumbs.
- Divide the batter evenly among the prepared muffin cups spooning about 1 heaping teaspoon into each. Sprinkle with the strawberry-turbinado sugar mixture. Bake until the muffins are golden and a toothpick inserted in the middle comes out clean, about 12 minutes. Cool in the pan for a few minutes and then transfer the muffins to a rack to cool completely. Store the muffins in an airtight container for up to 3 days.
Cook’s Note
Food Network defines lower-fat as 10 grams or less total fat per serving and lower-calorie as 250 calories or less per serving.
