Wholesome muffins packed with fresh strawberries, creamy Greek yogurt, and oats for a perfect start or snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 2/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/3 cup vegetable oil or melted coconut oil
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 2 tablespoons rolled oats for topping, optional
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, oil, and vanilla extract until the mixture is smooth and fully combined.
04 - Pour wet ingredients into the dry mixture and fold together gently using a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Gently fold diced strawberries into the batter, distributing evenly throughout.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full. Sprinkle optional oat topping on each muffin.
07 - Bake for 20 to 22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean with no batter clinging to it.
08 - Allow muffins to rest in the tin for 5 minutes to set, then transfer to a wire cooling rack to cool completely.
