Ingredients

The following ingredients have 4 Servings
  • 1 ⅓ cups whole wheat flour (190 grams, spoon and level method or better weight your flour)
  • 1 cup old-fashioned oats (90 grams, plus 2 tablespoons for sprinkling on top)
  • ⅔ cup sweetened shredded coconut (65 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk (160 grams)
  • ½ cup light brown sugar (packed (100 grams))
  • ¼ cup neutral oil (canola, vegetable, sunflower… (60 grams))
  • 2 Tablespoons runny honey
  • 2 large eggs (room temperature (approx 50 grams without a shell each))
  • Finely grated zest of ½ lemon
  • 1 ½ cup fresh strawberries (chopped (200 grams) *see notes for frozen strawberries)

Instruction

  • Preheat your oven to 375°F (190°C).
  • Line muffin tin with paper liners or lightly spray with non-stick spray.
  • In a medium bowl whisk, flour, oats, shredded coconut, baking powder, baking soda, and salt.
  • Add buttermilk, eggs, brown sugar, honey, oil, and lemon zest into a large bowl and whisk until combined.
  • Fold in dry ingredients just until incorporated. Do not overmix. Gently fold in chopped strawberries.
  • Divide batter evenly between 12 muffin tins (I love to use a large cookie scoop for this).
  • Sprinkle the tops with additional rolled oats if desired.
  • Bake 20-22 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Allow to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.