![Strawberry Oat Muffins](https://www.tfhd.com/sites/default/files/styles/medium/public/wn/unnamed-5_10.jpg?itok=4TJwkiKy)
Ingredients:
- 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)
- 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
Instructions:
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 gooey to touch.
Recipe from Simply Real Health and prepared by Lisa Fligor in April's Cooking Club