Strawberry Greek Yogurt Oats (Print)

Moist muffins packed with fresh strawberries, creamy Greek yogurt, and hearty oats for a wholesome treat.

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 2/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/3 cup vegetable oil or melted coconut oil
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 2 tablespoons rolled oats for topping, optional

# Instructions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, rolled oats, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, Greek yogurt, oil, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups. Sprinkle with extra oats on top if desired.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • They're genuinely moist inside—no dry crumb situation—because the Greek yogurt does something almost magical to the texture.
  • The oats give you that hearty, satisfied feeling without making the whole thing taste like cardboard.
  • Fresh strawberries burst in every bite, and you won't need to hide them; they're the star.
02 -
  • Don't thaw frozen strawberries if you're using them; they release less juice and stay firmer in the batter, which keeps the texture better.
  • The moment you overmix, you've lost the tender crumb—fold gently and stop when you can barely see streaks of flour.
03 -
  • Add 1/2 teaspoon of ground cinnamon to the dry ingredients if you want warmth and depth—it pairs beautifully with strawberries without taking over.
  • Substitute half the all-purpose flour with whole wheat flour for a heartier, nuttier muffin that still stays tender thanks to the yogurt.
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