Strawberry Oat Muffins {recipe}

We hosted Mother's Day this weekend, and I'm starting to realize you end up with loads of leftovers when hosting.  I really dislike letting food go to waste. So last night after making a delicious crust-less quiche thrown together from all our leftovers {recipe to come!}, I saw the flat of strawberries in our fridge and knew I had to figure out something to do with them.

  

Amanda's recipe has been my go to muffin recipe of late.  I switch it up depending on what fruit I have on hand and I've been substituting the olive oil with coconut oil that gives them a much more decadent taste.

I love flipping through Marina's recipe book and saw a muffin recipe with rolled oats, found them in my pantry and decided to give it a go. 

These muffins were quite possibly the best I've ever made.  I'm disappointed I only made 1 batch.

Strawberry Oat Muffins

{makes about 1 dozen}

inspired by and adapted from Amanda and Marina

Ingredients

1 cup + 1 tablespoon all-purpose flour

1/2 cup rolled oats

1 1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 egg

1/2 cup coconut oil

1/2 cup greek yogurt

1 cup raw sugar

1 teaspoon vanilla extract

2 cup fresh strawberries, chopped

raw sugar, for sprinkling on top

It's best to make this recipe by hand instead of using a stand mixer.  Your muffins will come out lighter and fluffier that way.

Directions

Preheat over to 400 degrees F.

In large bowl combine flour, rolled oats, baking powder, salt and cinnamon. 

In a separate bowl, whisk the egg with melted coconut oil (make sure the oil isn't too hot or it will cook the egg).  Stir in the greek yogurt.  Add sugar and vanilla and mix until combined.

Make a well in the dry ingredients and pour wet ingredients into it.  Using a rubber spatula, give it 3 stirs.  Add in chopped strawberries (less 1/8 cup), and stir until batter is just barely combined.  Some dry flour may be visible - that's okay! You don't want to over mix.

Fill a greased muffin pan {lined or not} with the batter to the top for each cup. Place the remaining strawberries on top of each muffin and gently push into the batter.  Generously sprinkle raw sugar over the top of each muffin.

Place in 400 degree F oven. Turn oven down to 375 degrees F and bake for about 20-25 minutes or until golden brown on top and a cake tester or toothpick comes out dry.  

If using liners, immediately remove them from the pan and place them on a cooling rack. Otherwise let them sit a minute or two in the pan and then place on a cooling rack.

{Placing in a hotter oven will help the muffins rise, giving you a lighter fluffier muffin.}

Enjoy!

~LMD

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