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These muffins are soft and tender et they contain absolutely NO OIL OR BUTTER!They taste fresh and flavourful with a burst of strawberry in every bite. they are also naturally sweetened with honey and organic palm sugar.

Perfect for breakfast or as a mid-afternoon snack, I recommend that you double the recipe right away because the first 12 muffins will do a disappearing act on you!
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Oats Muffins with Strawberries and Pecans
Serves 12
Perfect as breakfast or mid-afternoon snack, these muffins contains absolutely no oil or butter. They are soft, tender and flavourful
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 cup whole wheat flour
  2. - 1/2 cup all purpose flour
  3. - 1 cup quick oats
  4. - 1/2 tbsp baking powder
  5. - 1/2 tsp baking soda
  6. - 1 tsp ground cinnamon
  7. - 1/4 tsp salt
  8. - 1 large egg, beaten
  9. - 1/2 cup low fat sour cream
  10. - 1/2 cup plain yogurt
  11. - 3 tbsp honey
  12. - 3 tbsp organic palm sugar
  13. - 1/4 cup unsweetened almond milk
  14. - 2 tsp pure vanilla extract
  15. - 1/4 cup chopped pecans
  16. - 1 cup fresh strawberries, diced
Instructions
  1. Preheat your oven at 350 F. Spray a muffin pan with cooking oil or line with paper cups.
  2. In a big bowl, combine the flours, oats, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, whisk together the egg, sour cream, yogurt, honey, palm sugar, almond milk, vanilla extract and pecans until well combined.
  4. Incorporate the wet ingredients to the dry ingredients and mix well. Gently add the strawberries.
  5. Divide evenly between the 12 muffins..
  6. Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Take out of the oven and let cool 5-10 minutes before enjoying.
Notes
  1. *You can freeze the muffins or up to 3 months or keep them in an airtight container for up to 5 days (it they don't all disappear in the same day)
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2 Comments

  1. I must say it was hard to find your blog in google.
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    • julie@blogieat.com

      Thanks for this tip! I appreciate it and I will definitely look into that. I just started my blog a few months ago and the learning curve is steep :-). Julie

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