Produce for Better Health
We’re proud to support Fruits & Veggies—More Matters in the effort to increase fruit and vegetable consumption in America.
Strawberry Oatmeal Yogurt Muffins
One of our amazing blogger ambassadors, Liz Della Croce of The Lemon Bowl, created this wonderful recipe with juicy California strawberries, creamy yogurt, and wholesome oatmeal.
1 cup diced fresh California strawberries
1 teaspoon vanilla
3 tablespoons melted coconut oil – slightly cooled
1 large egg
1 cup plain low fat yogurt
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup sugar
1/2 cup oats (old fashioned or quick-cooking)
1 1/2 cups whole wheat pastry flour
Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.
Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)
In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
Gently fold in fresh California strawberries to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.
Bake for 20-25 minutes or until a toothpick comes out clean.
Note: If stored in an air-tight container or re-sealable plastic bag, muffins will keep in the refrigerator for up to 5 days.
Nutrition per Serving