Strawberry Oatmeal Muffins
7 servings
60 minutes
Strawberry muffins with oatmeal are a delicate combination of airy dough and juicy strawberries, made for true gourmets. Their origin traces back to traditional American muffins, which became popular due to their versatility and simplicity in preparation. The oat flour gives them softness and a light nutty note, while natural yogurt adds tenderness. Strawberries add freshness and a slight tartness that perfectly balances the sweetness of the dough. These muffins are great with morning coffee or as a healthy dessert. They are ideal for those who appreciate delicious baked goods without excessive fat and sugar.
1
Whisk the egg whites with a sweetener.
- Egg white: 4 pieces
- Sugar: 100 g
2
Add apple puree, yogurt, flour, and baking powder. Mix (store-bought apple puree can be used if it's unsweetened, or you can make it yourself: bake apples in the microwave for 5 minutes and then mash them). The dough will be like very thick sour cream.
- Apple sauce (puree): 100 g
- Plain (natural) yoghurt: 150 g
- Oat flour: 150 g
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
3
Chop the strawberries in a blender or, if that's not possible, finely chop them.
- Strawberry: 50 g
4
We fill the dough in the molds not to the top (it will rise). In the middle, we place a little crushed strawberry and sprinkle with starch.
- Strawberry: 50 g
- Starch: 1 g
5
Bake for half an hour in a preheated oven at 200 degrees.
