1 1/2 cups diced strawberries (fresh is great, or frozen and defrosted (and drained first). Set aside 3-4 strawberries to slice for garnishes on top if you want)
2 1/2 cups rolled oats
1 cup whole milk greek yogurt (or coconut milk yogurt) (I used the Fage brand)
2 eggs
1/2 cup brown sugar (plus more to sprinkle on top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 teaspoons olive oil
Preheat oven to 400 and line a muffin tin with parchment baking cups (or heavily grease with butter or coconut oil). Blend oats in a blender until relatively smooth. Add to a mixing bowl and add in all other ingredients, waiting on the strawberries. Stir well until combined. Then stir in sliced strawberries.
Scoop batter to fill muffin tins 3/4 of the way full. Optional to sprinkle brown sugar on top and add a strawberry for garnish. Bake for 20-25 minutes or until middle is no longer goey to touch.
Stefani says
Could these be made with coconut sugar or maple syrup instead of brown sugar?
Sarah Adler of Simply Real Health says
Yes!