Dairy-free Strawberry Oatmeal Muffins with Strawberry Glaze
Fresh strawberries and oatmeal make these dairy-free muffins perfect for brunch.
- 1 c Strawberry Silk Dairy-Free Yogurt Alternative
- 1 c Old-fashioned oats
- 1 Egg
- ¼ c Canola oil
- ½ c Packed brown sugar
- 1 1/3 c All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Salt
- 1 ½ c Fresh strawberries diced
- 1¼ c Powdered sugar
- 2-3 Tbsp Almond milk
- 1 Tbsp Strawberry jam
- ¼ tsp Vanilla
Preheat oven to 400°F.
Place paper baking cup liners in 12 regular-size muffin cups, or grease a muffin tin.
In small bowl, combine yogurt and oats.
In large bowl, mix egg, oil and brown sugar.
Stir in flour, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy).
Gently fold in strawberries.
Divide batter evenly among prepared muffin tin filling almost to the top.
Bake 18-20 min or until golden brown. Immediately remove from pan.
Place the powdered sugar in a medium bowl and slowly stir in the almond milk, strawberry jam and vanilla, a little at a time, to make a smooth, pourable glaze.
Dip cooled muffin tops into glaze.and let glaze set.
Serving: 1muffin | Calories: 233kcal | Carbohydrates: 43g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 171mg | Potassium: 65mg | Fiber: 3g | Sugar: 26g | Vitamin A: 50IU | Vitamin C: 17.3mg | Calcium: 50mg | Iron: 1.3mg