After coming up with the recipe for my blueberry lemon breakfast muffins, I realized how easy it could be to create other variations by keeping the foundation: oatmeal, bran, then any cup of fruit, nut and grain mixed with non-dairy milk. EZPZ – just stick to the measurements and you got it. Take it from someone with no baking skills or knowledge – you really can’t mess this up.
I prefer blueberries over everything but the strawberry version is just as good in my opinion. It’s got the perfect amount of sweetness (not too much) but if you want to add some “umph” and got a jar of strawberry jam in the fridge, you can add this as a filling. I’ve tried this as well but probably won’t do it again just because I couldn’t really control myself and ate, like half a dozen in a sitting, it’s that good.
Either way, I’ve included this as an optional step. Really hope you enjoy these as much the blueberry version and if you haven’t tried it, you can check it out here.
Strawberry Pecan Breakfast Muffins
- Mixing bowl
- Muffin tray
- Pot spoon or ladle (optional)
- 2 cups Quaker oat low fat oatmeal mix
- 2 cups Quaker oat low fat bran muffin mix
- 1/2 tsp baking powder
- 1 cup pecans
- 2 cups almond milk
- 1 tbsp vegan butter or margarine, melted
- 1 tbsp vanilla extract
- 1/4 cup hemp seeds
- 1 cup strawberries, diced
- strawberry jam (optional)
- In a large mixing bowl, add the oatmeal, bran, baking powder and combine well.
- Emulsify pecans into a powder-like texture and add to the dry mix from step 1.
- Add almond milk, vanilla extract and vegan butter/margarine. Stir until even.
- Add hemp seeds and continue to stir well into the mix.
- Add strawberries and mix until well combined.
- Using a pot spoon (or ladle) transfer the muffin mix into tray and bake at 350° for 30 minutes.
- For jam filling (optional): Pour half the muffin mix into the tray, add a small spoon of jam then transfer the rest of the mix evenly.
- Remove from oven and let cool for 15 minutes before serving. Enjoy.