Servings : 12

Minutes : 40

Ingredients : 8

INGREDIENTS:

• 1 3/4 cups Canned Coconut Milk (full fat)
• 1/4 cup Maple Syrup
• 1 1/2 tsps Vanilla Extract
• 2 tbsps Ground Flax Seed
• 2 cups Oats (rolled)
• 1/2 cup Unsweetened Shredded Coconut
• 1 tsp Baking Powder
• 1 cup Strawberries (fresh, chopped)

INSTRUCTIONS:

1. PREHEAT OVEN: Preheat your oven to 375ºF (190ºC) and line a muffin pan with liners.
2. MIX COCONUT MILK AND FLAX: In a small mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and ground flax. Stir to combine and let it sit for at least 5 minutes to thicken.
3. COMBINE OATS AND COCONUT: In a second mixing bowl, combine the rolled oats, shredded coconut, and baking powder.
4. MIX DRY AND WET INGREDIENTS: Add the coconut milk mixture to the oats and mix well until all ingredients are incorporated. Fold in the chopped strawberries.
5. DIVIDE BATTER INTO MUFFIN CUPS: Divide the oatmeal batter between the muffin cups, filling each cup almost to the top.
6. BAKE THE MUFFINS: Bake for 24 to 28 minutes or until the muffins are golden brown around the edges and just firm to the touch.
7. COOL AND SERVE: Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Enjoy these delicious strawberry coconut oatmeal muffins!

Notes:

• Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to one month for longer storage.
• Serving Size: One serving is equal to one muffin.
• More Flavor: Enhance the flavor by adding cinnamon or a pinch of salt to the batter.
• Variations: Instead of strawberries, try using blueberries or raspberries, fresh berries are recommended over frozen ones.
• Sweetener Substitute: If you don’t have maple syrup, you can use agave syrup as an alternative.
• Oats Variation: If you don’t have rolled oats, quick oats can be used instead.
• No Muffin Liners: If you don’t have muffin liners, use a non-stick muffin pan or grease the pan with coconut oil before filling with the batter.

Nutrition:

• Calories: 164
• Sugar: 5g
• Fat: 10g
• Protein: 3g
• Saturated Fat: 8g
• Sodium: 52mg
• Monounsaturated Fat: 0g
• Calcium: 41mg
• Carbohydrates: 17g
• Iron: 1mg
• Fiber: 2g

Here are some variations of the oatmeal and strawberry muffin recipe:

1. Mixed Berry Muffins: Instead of using only strawberries, mix in a variety of berries like blueberries, raspberries, and blackberries for a burst of different flavors.
2. Almond Joy Muffins: Add some chopped almonds and dark chocolate chips to the oatmeal batter to create an almond joy-inspired muffin.
3. Banana Nut Muffins: Mash a ripe banana and fold it into the oatmeal batter along with some chopped walnuts or pecans for a delicious banana nut twist.
4. Peanut Butter & Jelly Muffins: Swirl a spoonful of natural peanut butter into the oatmeal batter and add a dollop of your favorite fruit jam on top before baking.
5. Carrot Cake Muffins: Mix in grated carrots, a dash of cinnamon, and a pinch of nutmeg to give the muffins a delightful carrot cake flavor.
6. Chocolate Chip Muffins: Add dark chocolate chips to the oatmeal batter for a sweet and indulgent treat.
7. Coconut Pineapple Muffins: Incorporate shredded coconut and diced pineapple to infuse the muffins with a tropical taste.
8. Lemon Blueberry Muffins: Swap strawberries for blueberries and add some lemon zest to the batter for a refreshing lemon-blueberry combination.