Super Strawberry Muffins
Photo by Marusa Jonas

Super Strawberry Muffins

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Yield: 12 muffins
Ingredients:
  • ⅓ cup vegetable oil
  • ½ cup brown sugar, lightly packed
  • 1 cup strawberry or plain applesauce (no added sugar)
  • 1 egg
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped fresh strawberries, gently rubbed under cold running water
  • 1 cup quick-cooking oatmeal

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 350°F. Line a muffin pan with 12 baking cups or spray with nonstick cooking spray.
  3. Break egg into a medium bowl. Wash hands with soap and water after cracking raw egg. Add oil, brown sugar, and applesauce. Mix well.
  4. In a separate medium bowl, combine flour, baking powder, baking soda, and salt, if desired. Add liquid ingredients to dry ingredients and mix until moistened.
  5. Carefully blend in strawberries and oatmeal.
  6. Divide the mixture into 12 muffin cups. Sprinkle with additional oatmeal if desired.
  7. Bake for about 20 minutes, until golden brown or until a toothpick inserted near the center comes out clean.
  8. Remove from oven and cool.
  9. Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.
Notes:

 

  • Other fresh or frozen fruit could also be used such as blueberries, raspberries, peaches, etc. Tossing the fruit with a little bit of flour before adding to batter can help prevent the fruit from sinking to the bottom of the muffins.
  • A sprinkle of old-fashioned oats before baking adds a quick, eye-appealing touch to the muffins.  A light dusting of cinnamon and sugar could also be used.

Nutrition Information:

  • Serving Size (1 muffin):
  • Calories: 170
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 15mg
  • Sodium: 60mg
  • Total Carbohydrates: 24g
  • Fiber: 2g, includes 9g Added Sugars
  • Protein: 3g
  • Calcium: 6%
  • Potassium: 2%
Pumpking Muffin
Photo provided by Cami Wells

Mini-Pumpkin Spice Oatmeal Muffins

Yield: 36 mini-muffins
Ingredients:
  • 1 ½ cups all-purpose flour
  • 1 cup quick oats
  • ¾ cup brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • 1 egg, slightly beaten
  • 1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
  • ¾ cup low-fat milk
  • ⅓ cup oil
  • ¼ cup quick oats (for topping)
  • 1 Tablespoon brown sugar (for topping)
  • 1 Tablespoon melted margarine or butter (for topping)
  • ⅛ teaspoon pumpkin pie spice (for topping)

Directions:

  1. Wash hands with soap and water. Spray mini-muffin tins with cooking spray or use mini-muffin liners.
  2. In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well.
  4. Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
  5. Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400°F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15 to 18 minutes.

Nutrition Information:

  • Serving Size (1 muffin):
  • Calories: 70
  • Total Fat: 2.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 10mg
  • Sodium: 110mg
  • Total Carbohydrates: 11g
  • Fiber: 1g, includes 4g Added Sugars
  • Protein: 1g
  • Calcium: 2%
Nutrition Software Used: ESHA Food Processor
applesauce oatmeal muffin with blueberries
Photo provided by Kayla Colgrove

Applesauce Oatmeal Muffins with Blueberries

Download Handout
Yield: Makes 12 muffins
Ingredients:
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 cup quick-cooking oatmeal
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 cup applesauce, unsweetened
  • ½ cup brown sugar, lightly packed
  • ½ cup blueberries, fresh or frozen (unsweetened)

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F. Line a muffin pan with 12 baking cups.
  3. In large bowl, combine dry ingredients (flours, oatmeal, cinnamon, baking powder, baking soda and salt); mixing well.
  4. Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add the oil, applesauce, and brown sugar. Mix well.
  5. Add wet ingredients to dry ingredients and stir just enough to moisten the ingredients. Batter should still be lumpy.
  6. Gently stir in blueberries.
  7. Divide the mixture between 12 muffin cups.
  8. Bake for 25–30 minutes or until a toothpick inserted near the center comes out clean.
  9. Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.
Notes:
  • It is important to not overmix the batter. Only 10–15 strokes are needed to moisten the ingredients.
  • When using frozen blueberries, do not thaw them. Keep blueberries frozen so they do not cause the batter to turn a bluish color.
  • Try these variations. Enjoy the muffins plain by not adding blueberries or add dark chocolate chips instead of blueberries.

Nutrition Information:

  • Serving Size (1 muffin):
  • Calories: 159
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 18mg
  • Sodium: 152mg
  • Total Carbohydrates: 22g
  • Protein: 3g
Nutrition Software Used: SuperTracker's My Recipe