Strawberry Oat Muffins with Strawberry-Orange Compote

Strawberry Oat Muffins

Make your mornings extra special with these Strawberry Oat Muffins with Strawberry-Orange Compote from Christy Wilson, RDN. They’re a great addition to your morning coffee, or any time of day, for that matter.

Strawberries help give these muffins a nutritional boost. In fact, strawberries have natural plant flavonoids that provide powerful antioxidant properties. They also give these muffins a natural sweetness that you won’t be able to resist.

Strawberry Oat Muffins with Strawberry-Orange Compote
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Serves: 12 muffins, ½ cup compote
 
Ingredients
Strawberry Oat Muffins
  • ½ cup pastry flour
  • 1 cup whole wheat white flour
  • 1 cup old-fashioned oats
  • ¼ cup turbinado (raw) sugar
  • 2 Tbsp light-brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup 1 percent milk
  • 1 large egg
  • 3 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 ½ cups frozen strawberries, quartered or chopped into bite-sized pieces, tossed with one tsp of flour
Strawberry-Orange Compote
  • 1 cup frozen strawberries
  • 2 tsp orange juice
  • 1 tsp honey
Instructions
To make the Strawberry Oat Muffins:
  1. Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
  2. In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, beat milk, egg, butter and vanilla.
  4. Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
  5. Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
To make the Strawberry-Orange Compote:
  1. While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
  2. Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
  3. Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
  4. Transfer remaining compote to a small jar. Store in refrigerator up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 160 kcal Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 13 g Sodium: 234 mg Fiber: 3 g Protein: 4 g Cholesterol: 24 mg