Strawberry Yogurt Oat Muffins
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 9 muffins 1x
Ingredients
Scale
- 1 1/2 cups white whole wheat flour*
- 3/4 cup old fashioned oats
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups plain Greek yogurt
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 375° and line a muffin pan with 12 liners.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk yogurt, egg, melted butter, and vanilla.
- Slowly incorporate the wet ingredients into the dry ingredient bowl and stir until just combined being careful not to over-mix.
- Gently fold in diced strawberries to the batter. Fill muffin tins to 3/4 full and bake, 22 minutes, until the tops are golden brown. Remove from oven and allow muffins to cool down.
Notes
Make this recipe gluten-free by swapping the wheat flour for a 1:1 gluten-free all-purpose flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 246
- Sugar: 14.2g
- Sodium: 228.3mg
- Fat: 7.3g
- Saturated Fat: 4g
- Carbohydrates: 35.5g
- Fiber: 1.6g
- Protein: 8.7g
- Cholesterol: 37.9mg
Find it online: https://www.laurafuentes.com/strawberry-yogurt-oat-muffins/