These homemade muffins are a delicious way to use fresh strawberries. First flour, old fashioned oats, baking powder, baking soda and salt are whisked together. Then vegetable oil, maple syrup and eggs are mixed together before adding yogurt and vanilla. Next the wet ingredients are poured into the dry ingredients. Diced strawberries are folded into the batter, then the batter is divided into muffin cups. Additional oats and sugar is sprinkled on top of the muffins before baking.
Course
Breakfast
Prep Time15minutes
Cook Time25minutes
Servings12muffins
Ingredients
1 ¾cupsflour
⅓cupold fashioned oatsplus 2 tbsp for sprinkling on top
1tspbaking powder
½tspbaking soda
½tspsalt
⅓cupolive oil
⅓cupmaple syrup
2eggsroom temperature
1cupplain Greek yogurt
2tspvanilla extract
2cupshulled and diced ripe strawberriesfrom 1 lb
1tspturbinado sugarfor sprinkling on top
Instructions
Preheat oven to 400 F. Grease 12 cups of muffin tins with butter or cooking spray.
In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
In a medium bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the strawberries into the batter. The mixture will be thick.
Divide the batter between the 12 muffin cups.
Sprinkle the tops with the remaining 2 tbsp oats, followed by the sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.