Continuing with my obsession with oats and strawberries, these muffins are a great combination of both, and taste just like strawberry shortcakes while making my house smell divine during baking. Kefir along with baking powder addition gives them a nice airy texture, and small chunks of strawberries keep them moist. I use sprouted oat flour that I make at home from oat groats using these directions (they are the same for most grains). You can use regular oat flour, and if you’d like to get a little fermenting thing going – just soak the flour for 8-10 hours in kefir, without adding the salt.
HOW TO MAKE STRAWBERRY SHORTCAKE SPROUTED OAT MUFFINS
Ingredients
2 eggs
1/2 cup sugar
1 cup kefir (or buttermilk)
1 teaspoon vanilla
1/4 teaspoon fine salt
2.5 cups sprouted oat flour, plus a tablespoon for coating berries
1 teaspoon baking powder
1 cup of very finely chopped strawberries
Instructions
Preheat oven to 350ºF. Line a 12 cup muffin pan with liner cups.
Hand whisk eggs with sugar.
Add kefir, vanilla and salt, mix.
Mix in sprouted oat flour.
Add baking powder; wait a few minutes for bubbles to form.
Toss strawberries in reserved tablespoon of oat flour to coat; fold gently into the batter.
Spread batter evenly among 12 cups, about 3/4 full.
Bake for 20-25 minutes, or until a toothpick comes out clean.
- 2 eggs
- 1/2 cup sugar
- 1 cup kefir (or buttermilk)
- 1 teaspoon vanilla
- 1/4 teaspoon fine salt
- 2.5 cups sprouted oat flour, plus a tablespoon for coating berries
- 1 teaspoon baking powder 1 cup of very finely chopped strawberries
- Preheat oven to 350ºF.
- Line a 12 cup muffin pan with liner cups.
- Hand whisk eggs with sugar.
- Add kefir, vanilla and salt, mix.
- Mix in sprouted oat flour.
- Add baking powder; wait a few minutes for bubbles to form.
- Toss strawberries in reserved tablespoon of oat flour to coat; fold gently into the batter.
- Spread batter evenly among 12 cups, about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
STRAWBERRY SHORTCAKE SPROUTED OAT MUFFINS
2 comments
These look amazing! My little one has issues with chunks of fruit in anything I make. Would this recipe work with pureed strawberry? Maybe a little spinach too? Thank you!
Hi Ash, thanks! 🙂 I bet you can add some strawberry puree instead of strawberries, I would just add another 1/2 teaspoon of baking powder since puree would add moisture making the batter heavier. I don’t know about spinach, I guess you could add a little when you are pureeing the strawberries (it would take on light beige color, not green at all), I’m just not sure about the taste it would add. Let me know if you decide to try it!