Strawberry Rhubarb Muffins with Oats

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper cups.
2. In a small bowl, toss the diced strawberries and rhubarb with 1 tablespoon of the flour mixture to prevent the fruit from sinking.
3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
4. In a separate medium bowl, beat the egg and whisk in the Greek yogurt, maple syrup, melted coconut oil, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
6. Gently fold in the floured fruit mixture.
7. Divide the batter evenly among the 12 muffin cups.
8. Bake for 22-25 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.