Saturday, June 4, 2011

Strawberry Oat Muffins

Strawberries are finally here. With every new season comes a new supply of fruits. Fruits make for refreshing and healthy desserts. An important thing to remember when eating your fruits is to incorporate a nice array of different colors. Why? Because each colored fruits provides a different variety of vitamins, minerals, fiber and phytochemicals your body needs to maintain good health. What I have in my fridge.

Watermelon, the refreshing, crispy pink fruit is a great low-calorie snack! Perfect for a hot summer day, the thirst-quenching fruit is packed with Vitamin C. "This water-soluble fruit is full of anti-oxidants, Try a watermelon slushy. Just puree watermelon in the blender, pour it into decorative cups with a spoon facing down, Freeze for a couple of hours and voila, a healthy kid friendly dessert.

Strawberries, blueberries, blackberries are all great for smoothies, fruit salads and dessert. Almost all berries are super foods. You can even use these delicious berries in our strawberry oat muffins. These muffins provide a healthy and delicious snack!

Strawberry Oat Muffins

1/2 cup rolled oats
1/2 cup oat milk
1/2 cup all almond flour
1/2 teaspoon baking powder

1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons coconut oil

1/4 cup agave nectar/maple syrup
1/2 teaspoon vanilla
1 cup chopped fresh strawberries

1. Preheat oven to 375 degrees. Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and milk and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In a large bowl, beat together the egg, oil, agave and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

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