Strawberry-Almond Muffins
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Finely milled whole-wheat pastry flour keeps these muffins light and fluffy instead of dense, and stirring leftover cooked strawberry oats into the batter and topping the muffins with almonds create extra texture and flavor. For fewer messes and spills, use a small cookie or ice cream scoop to divide the batter among the muffin-pan cups.
Ingredients
Whole wheat pastry flour
1½ cup(s)
Sugar
¼ cup(s)
Baking powder
1 Tbsp
Table salt
¼ tsp
Slow-Cooker Strawberry Steel-Cut Oats
1⅓ cup(s), search for the recipe in the WW app
1% low fat buttermilk
1 cup(s)
Almond extract
¾ tsp
Egg
1 large egg(s), lightly beaten
Sliced almonds (unsalted, no oil or sugar added)
¼ cup(s)
Instructions
1
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. Or arrange 12 silicone baking cups on a sheet pan.
2
In a large bowl, whisk the flour, sugar, baking powder, and salt. In a medium bowl, whisk the oats, buttermilk, almond extract, and egg. Add the oats mixture to the flour mixture and stir until just combined. Divide the batter equally among the prepared muffin cups and sprinkle with the nuts.
3
Bake until a wooden toothpick inserted into the centers of the muffins comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack. To store, tightly wrap the muffins in plastic wrap and freeze for up to 1 month.
4
Serving size: 1 muffin
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