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Servings:

Strawberry Yogurt Oat Muffins

I used oat flour, old fashioned oats, wheat germ and Greek yogurt to give these strawberry yogurt oat muffins loads of substance. Fresh strawberries gave them little juicy gems all throughout!

Total Time

1hr

4.3

3 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 3/4 cups

Oat Flour

•

3/4 cup

Granulated Sugar

•

2 Tbsp

Wheat Germ

•

1 Tbsp

Baking Powder

•

1/4 tsp

Salt

•

1/4 tsp

Ground Nutmeg

•

1/4 tsp

Baking Soda

•

1 1/2 cups

Milk

•

1 cup

Greek Yogurt

•

Eggland's Best Classic Eggs

•

1/2 tsp

Strawberry Balsamic Vinegar

•

2/3 cup

Old Fashioned Rolled Oats

•

1 1/2 cups

Fresh Strawberries , hulled, roughly chopped

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a 12 well muffin pan plus 3 more in a second pan with paper liners.

Whisk the Oat Flour (1 3/4 cups) , Granulated Sugar (3/4 cup) , Wheat Germ (2 Tbsp) , Baking Powder (1 Tbsp) , Salt (1/4 tsp) , Ground Nutmeg (1/4 tsp) , and Baking Soda (1/4 tsp) together in a large mixing bowl.

In another bowl whisk the Milk (1 1/2 cups) , Greek Yogurt (1 cup) , Eggland's Best Classic Eggs (2) , and Strawberry Balsamic Vinegar (1/2 tsp) together.

Pour the wet ingredients into the dry ingredients and whisk it all together just until it is a smooth batter.

Switch to a rubber spatula and fold in the Old Fashioned Rolled Oats (2/3 cup) and the Fresh Strawberries (1 1/2 cups) .

Scoop a 1/3 cup portion of the batter into each lined well, then bake the muffins for about 30 minutes or so. A toothpick inserted in the center should come out cleanly.

Let them cool in the pan for 10 minutes or so before removing them from the pan to finish cooling.

Serve and enjoy!

Author's Notes

Yields 15 muffins.

Nutrition Per Serving

CALORIES

229

FAT

4.7 g

PROTEIN

8.8 g

CARBS

39.4 g