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strawberry muffins
Maria Adams, MS, MPH, RDN

Strawberry Cardamom Oat Muffins

5 from 1 vote
These strawberry cardamom oat muffins are perfect to start your day or enjoy with fika. Whole grain and bursting with fresh strawberries, they are both delicious and nutrient-packed. They also happen to be dairy-free and in the blog post, I provide tips on how to make them vegan and gluten-free if needed.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Fika, Snack
Cuisine: American, Scandinavian
Ingredients Method

Ingredients
  

  • 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
  • 1 ½ cups finely diced strawberries, placed on paper towels to drain a bit if very juicy
For topping
  • ¼-½ cup sliced strawberries provides that pretty pop of red
  • 3 tablespoons old-fashioned oats
  • 1 tablespoon pearl sugar optional, but adds a fun, Swedish touch; you could also use granulated sugar!

Method
 

  1. Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with coconut oil or nonstick spray.
  2. In a small bowl, combine oat milk and apple cider vinegar. Let sit while prepping the dry ingredients.
  3. In a large bowl, combine oat flour, white whole wheat flour, oats, cardamom, baking powder, baking soda, and salt.
  4. 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.
  5. Mix in the strawberries until just combined and then use a medium ice-cream scooper to portion the batter into the muffin tins. Top with the additional sliced strawberries. Sprinkle with oats and pearl sugar if desired.
  6. 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!