Ingredients:

  • 1.5 cups (180g) rolled oats
  • 1 cup (125g) whole wheat pastry flour
  • 0.5 cup (60g) coconut sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 0.5 cup (120g) plain Greek yogurt
  • 1 large egg
  • 0.33 cup (80ml) maple syrup
  • 0.25 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) fresh strawberries, diced

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or grease them lightly with oil.
  2. In a large bowl, whisk together half blended oats, half whole oats, flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, whisk the egg, Greek yogurt, maple syrup, oil, and vanilla extract until the mixture is smooth.
  4. Pour the wet ingredients into the dry mixture and gently fold the batter with a spatula until just combined; do not overmix.
  5. Gently fold in the diced strawberries and divide the batter evenly among the 12 muffin cups.
  6. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.