I recently came across these good morning muffins on The Lemon Bowl, a blog written by a recipe developer with a focus on seasonality. And with berries in full seasonal swing, baking seemed like good timing.
Not to mention, I recently acquired a silicone muffin pan as a wedding gift and figured I could christen it with these babies. Less clean-up? Sign me up.
This recipe is my slightly adapted version of The Lemon Bowl’s strawberry oatmeal yogurt muffins. Not a bad little breakfast, y’all. Especially when you un-healthy them with just a little pat o’ butter.
- 1 ½ cups whole wheat flour
- ½ cup old fashioned oats
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup plain low fat yogurt (I used Greek vanilla yogurt)
- 1 large egg
- 3 tablespoons melted coconut oil – slightly cooled (I used olive, not pictured)
- 1 teaspoon vanilla
- 1 cup fresh strawberries, quartered
Preheat oven to 375 degrees and spray your muffin pan with cooking spray. Whisk together dry ingredients in a large bowl and set aside. In a medium bowl, whisk together yogurt, egg, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir to combine.
Next, fold your strawberries into the batter. Using a spoon or ice-cream scoop, divide the batter evenly among 12 muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean.
So berry good.