Strawberry Oat Muffins
These strawberry muffins are great for breakfast, with tea, or as an after-work snack.
Ingredients
- 1 cup quick cooking oats
- ½ cup packed brown sugar
- 1 cup Greek yogurt
- ⅓ cup oil
- 1 egg, beaten
- 1 cup all-purpose flour (plus some extra for strawberries)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chopped strawberries
Directions
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes. In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined. Mix the strawberries with 1 to 2 Tbsp. of flour in a small bowl. Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk. Fold in the strawberries with two to three stirs. Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean. Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
