Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups strawberries (diced)
  • 2 large eggs
  • 1/2 cup yogurt, plain (Greek)
  • 1/4 cup buttermilk
  • 1/3 cup coconut oil, melted (can sub canola or avocado oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup, pure (can sub regular sugar)
  • 1/4 cup oats
  • 1/4 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, melted (can sub butter)

Instruction

  • Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
  • In a large bowl, mix flour, baking powder and cinnamon.
  • Fold in finely diced strawberries and stir to coat.
  • In a separate bowl, whisk together eggs, yogurt, buttermilk, coconut oil, vanilla, and maple syrup.
  • Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
  • Portion batter into muffin pan, filling about 3/4 full. (You should get 18 muffins)
  • In a small bowl, mix together the oats, flour, brown sugar and cinnamon. Pour in melted coconut oil and mix until combined with a fork. Sprinkle evenly on top of each muffin.
  • Bake 30-35 minutes, or until muffins are completely set and golden brown. These are best eaten same day or next day.