Ingredients

The following ingredients have 4 Servings
  • 1 cup quick-cooking oats (uncooked)
  • 1/2 c. brown sugar (packed)
  • 1 cup Greek yogurt (OR light sour cream)
  • 1/3 cup oil
  • 1 egg (beaten)
  • 1 cup all-purpose flour (plus some extra for the strawberries)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped strawberries

Instruction

  • Prep: Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
  • Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes.
  • Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
  • Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
  • Combine the batter: 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 2-3 stirs.
  • Bake the muffins: 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: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.