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Photo of Strawberry-almond muffins by WW

Strawberry-almond muffins

Total Time
30 min
10 min
20 min
Stirring leftover cooked strawberry oats into the batter and topping with almonds gives these fluffy muffins extra texture and flavour. Search 'Slow-cooker strawberry steel-cut oats' for the full recipe.


Plain wholemeal flour

1½ cup(s), (225g)

Caster sugar

¼ cup(s), (55g)

Baking powder

3 tsp

Slow-cooker strawberry steel-cut oats (WW recipe)

1 cup(s), (345g)


1 cup(s), (250ml)

Almond extract

¾ tsp


1 medium, lightly beaten

Flaked almonds

¼ cup(s), or sliced, (20g)


  1. Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases. Or place 12 silicone muffin moulds on a baking tray.
  2. Gently whisk flour, sugar and baking powder in a large bowl. Whisk strawberry oats, buttermilk, almond extract and egg in a medium bowl. Add oat mixture to flour mixture and stir until just combined. Divide the batter evenly among moulds. Sprinkle with almonds.
  3. Bake for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Stand muffins in the moulds for 10 minutes, then remove and transfer to a wire rack to cool.


TO REFRIGERATE: Store muffins in a reusable container for up to 4 days. TO FREEZE: Store as above for up to 2 months. Thaw at room temperature. To serve warm, microwave individual thawed muffins on High (100%) for about 20 seconds.