Healthy Strawberry Muffins with Greek yogurt, fresh juicy strawberries, oats, and maple syrup are moist and fluffy and the perfect way to show off a batch of ripe strawberries. They can also be adapted to whatever fruit is in season!
Eggs
Greek yogurt
Maple syrup or honey
Avocado or coconut oil
Pure vanilla extract
Cinnamon
Baking powder
Baking soda
Salt
Quick or rolled oats
Spelt or whole wheat flour
Strawberries
Cane or coconut sugar
Lemon zest
Cooking spray
Preheat oven to 375°F, line muffin tin with liners and spray with cooking spray. Then, dice strawberries, reserve 2 tbsp aside and transfer the rest to a small bowl. Sprinkle with 1 tbsp flour, stir gently and set aside.
In a large mixing bowl, add eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well, making sure baking powder and soda have dissolved.
Using large ice cream scoop, fill 12 openings with batter. Top with remaining strawberries and sprinkle with sugar (optional). Bake for 22 minutes or until toothpick inserted in the middle comes out clean.
Store in an airtight container in a cool dry place for up to 3–4 days.
Freeze: Bake and cool muffins completely. Then arrange in a single layer in resealable plastic bag or container with a lid. Freeze for up to 3 months.