For extra flavor, try adding a sprinkle of cinnamon or nutmeg to the dry ingredients. Feel free to substitute other berries, such as raspberries or blackberries, for the strawberries or blueberries. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) and use non-dairy milk.
Coby Hermann
Jun 7, 2025I found that the muffins were a little dry, so next time I'll try adding a little more milk. Overall, a good recipe!
Wade Ratke
Apr 8, 2025I made these with frozen berries and they turned out great! I just added a couple of extra minutes to the baking time.
Letha Kohler
Jan 24, 2025These muffins are so moist and delicious! My kids love them, and I feel good about giving them something healthy.
Natalie Sanford
Nov 28, 2024This recipe is a keeper! I love the combination of whole wheat, oats, and berries. They're perfect for a quick breakfast or snack.