Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Recipe by Kim from allrecipes.com
Breakfast 45 Mins.
Ingredients
12
12 servings
- •2 cups rolled oats
- •1 cup whole-milk plain Greek yogurt
- •½ cup organic cane sugar
- •¼ cup vegetable oil
- •2 large eggs
- •1 tablespoon lemon juice
- •2 teaspoons baking powder
- •1 ½ teaspoons lemon zest, or to taste
- •1 teaspoon vanilla extract
- •1 teaspoon almond extract
- •½ teaspoon baking soda
- •½ teaspoon ground cardamom
- •¼ teaspoon salt
- •1 ½ cups chopped fresh strawberries
- •⅓ cup sliced almonds, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 162
- Carbohydrate: 15g
- Fat: 9g
- Fiber: 2g
- Protein: 5g
- Sugar: 5g
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