These strawberry cardamom oat muffins are delicious at breakfast, with a cup of coffee for fika, or really, anytime. Whole grain and bursting with flavor!
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Looking to prolong summer? Make these strawberry muffins and savor with your morning fika. Better yet, make an extra batch and freeze half for future fika moments (or hungry kids!)
Whole Grain Goodness
Unlike most bakery shop muffins, these muffins are 100% whole grain oats and whole wheat. This means they provide more fiber to help keep your digestive tract happy. Did you know that most Americans fall short of their daily fiber recommendations? One of my favorite ways to increase fiber is to use white whole wheat, spelt, and oat flour instead of all-purpose flour for everyday baking.
Like whole grains, strawberries also provide a fiber boost. What else do they provide? Oh, so many nutrients! Rich in vitamin C and potassium, strawberries also contain flavonoids with antioxidant and anti-inflammatory properties. Studies suggest that regular strawberry consumption can help promote brain, gut, metabolic, and cardiovascular health. And, of course, they are delicious! Best of all are the flavor-intense, local summer strawberries.
A Touch of Nordic
The pearl sugar that tops these muffins is optional, but adds a truly Swedish touch. Pearl sugar is commonly used in Sweden on everything from cardamom buns to cakes to muffins.
Is there anything better than the scent of cardamom filling your house? If you are a cardamom lover like myself then you will love these muffins. Like with any spice, be sure to use the freshest cardamom that you can as they lose their potency with time. You could even grind your own, which I sometimes do, but not for everyday baking.
Vegan and Gluten-Free Swaps
For my friends who need an egg-free and/or gluten-free muffin, here is how you can do it:
To make it gluten-free: Use 1/2 cup almond flour, 3/4 cup gluten-free all-purpose flour, and 1/2 cup oat flour. Include the 1/4 cup of whole oats as written in the instructions. Make sure your oat flour and oats are certified gluten-free.
To make it vegan/egg-free: Use flax eggs instead of regular eggs. When you start making the recipe, combine 2 tablespoons of flax meal with 2 tablespoons of water and let sit while you prep the rest of the ingredients. Add to the wet ingredients instead of the eggs.
As you probably know by now, I make a lot of muffins. Some of the other popular muffin recipes on this blog include Mini Morning Glory Muffins, Mini Pumpkin Muffins, and Cardamom Carrot Zucchini Muffins.
This recipe was adapted from a recipe for Apple Cinnamon Oat Muffins in the Love and Lemons Everyday Cookbook.
Strawberry Cardamom Oat Muffins
- 2/3 cup unsweetened oat or almond milk note: if you are not dairy-free you could also make these with plain kefir instead of plant milk and vinegar
- 2 teaspoons apple cider vinegar or fresh lemon juice
- 1 cup oat flour store-bought or make own by grinding oats in a food processor
- 3/4 cup white whole wheat flour or spelt or whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 2 teaspoons ground cardamom or cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup maple syrup
- 1/3 cup extra-virgin olive oil
- 2 cups finely diced strawberries, placed on paper towels to drain a bit if very juicy this makes a very moist, but delicious muffin; if you like it less fruit-filled use 1 1/2 cups of fruit
- 3 tablespoons old-fashioned oats
- 1 tablespoon pearl sugar optional, but adds a fun, Swedish touch!
- Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with coconut oil or nonstick spray.
- In a small bowl, combine oat milk and apple cider vinegar. Let sit while prepping the dry ingredients.
- In a large bowl, combine oat flour, white whole wheat flour, oats, cardamom, baking powder, baking soda, and salt.
- Add the eggs, maple syrup, and olive oil to the milk and apple cider vinegar mixture. Whisk to combine and then add to the dry ingredients. Stir until just combined.
- Mix in the strawberries until just combined and then use a medium ice-cream scooper to portion the batter into the muffin tins. Sprinkle with oats and pearl sugar if desired.
- Bake for 18-22 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let cool for 5 minutes and then use a mini spatula to remove each muffin and transfer to a wire rack. Enjoy!