Strawberry Oat Muffins

I like the strawberry and honey combination. I had these frozen strawberries in the my freezer since I don't know when. They would be good in muffins. And I needed to take a break from baking cookies.

These muffins are tender, moist and lightly sweetened with a quarter cup of honey. Measuring honey is a pain but I think it's worth it in this case. The honey lends a distinct smell and sweetness to the muffins. This recipe is a keeper. I shall come back to this one whenever I want to make oat muffins.



Ingredients

• 1/2 cup all purpose flour


• 1 cup whole wheat flour


• 1 cup quick cooking oats


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 3 tablespoons extra light tasting olive oil


• 1/4 cup honey


• 2 eggs


• 1/2 cup apple sauce
• 
  
• 1/2 cup soy milk


• 1 cup roughly chopped frozen strawberries (do not thaw)


• 1 tablespoon raw sugar

Directions

1. Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray.


2. Combine all purpose flour, whole wheat flour, oats, baking powder, baking soda and salt in a large bowl.


3. In a separate bowl, whisk oil, honey, eggs, apple sauce and soy milk together.


4. Pour the wet mixture onto the dry ingredients. Stir until just wet. Do not over mix.


5. Fold in chopped frozen strawberries. Spoon the batter into the prepared pan. Sprinkle raw sugar on top.


6. Bake for 25 minutes. Let cool in the pan for a couple of minutes. Pop out and cool completely on a cooling rack.