Fuel your workout with these delicious whole grain strawberry oat muffins. Made with whole wheat flour, oats, and fresh strawberries, plus Greek yogurt for sustained energy.
Ingredients
- 1 ¾ cups 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 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 diced ripe strawberries
- 1 teaspoon sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Grease all 12 cups on your muffin pan.
- 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 oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups
- Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a rack to cool.
Notes
Storage suggestions: Store leftover muffins at room temperature, covered, for 2 days or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
Recipe inspired by Cookie and Kate