This recipe was created by Britney Breaks Bread.
Yields: 10 jumbo muffins, 20 normal muffins
Prep Time: 10 minutes
Cook Time: 25-30 minutes
2 lbs Strawberries, diced
1 ¼ cup sugar
½ cup brown sugar
1 cup vegetable oil
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
2 ½ cups all-purpose Flour
¾ cup Old Fashioned Rolled Oats
3 tsp baking soda
Dice strawberries and set aside.
Preheat oven to 425 degrees F.
In a large mixing bowl, combine sugar, brown sugar, vegetable oil, and Califia Farm Unsweetened Vanilla Almond Milk. Whisk together until sugar begins to dissolve, about 20 seconds. Add vanilla extract and continue to whisk until combined.
In a separate bowl, combine cinnamon, nutmeg, salt, flour, rolled oats, and baking soda. Whisk until all ingredients are combined.
Fold flour mixture into wet ingredients and mix until fully incorporated. Then fold in strawberries.
Spray a large muffin pan with oil and add baking cup liners. Fill each muffin cup ¾ of the way. Bake muffins on the middle rack of the oven.
Bake for 25-30 minutes, until a toothpick comes out clean.