Strawberry Oat Muffins Recipe

Ingredients: – 1 ¾ cups white whole wheat flour or regular whole wheat flour – ⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ⅓ cup extra-virgin olive oil – ⅓ cup maple syrup

– 2 eggs, preferably at room temperature – 1 cup plain Greek yogurt* – 2 teaspoons vanilla extract – 2 cups hulled and diced ripe strawberries (from 1 pound of strawberries, you may not need them all) – 1 teaspoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)

Instructions: 1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). If needed, grease all 12 cups of your muffin tin 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 mixing bowl, combine the olive oil, maple syrup, and eggs. Beat together with a whisk. Add the Greek yogurt and vanilla, and mix well. 

Pour the wet ingredients into the dry mixture and mix with a big spoon until just combined (a few lumps are okay). Gently fold the strawberries into the batter. The mixture will be thick. 

Divide the batter evenly between the 12 muffin cups. You can use an ice cream scoop with a wire level for even distribution. The cups will be quite full. 

Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar if desired. 

Bake the muffins for 19 to 22 minutes, or until they are golden on top and a toothpick inserted into a muffin comes out clean. 

1. Place the muffin tin on a cooling rack to cool. You may need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 2. Enjoy your delicious homemade strawberry oat muffins!