Deliciously light, fluffy and topped with fresh strawberries, these Breakfast Muffins are perfect for on-the-go!
Servings: 8 muffins
Combine milk and rolled oats. Let sit for 30 minutes.
Preheat oven to 350F. Prepare the muffin pan. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside.
Add coconut oil, milk pulp, vanilla and sugar into the milk-oat mixture. Gently mix the flour mixture to wet mixture.
Scoop muffin batter into prepared muffin tins (¾ full).
Top with diced strawberries. Bake until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy!