A healthy and portable snack or breakfast-on-the-go, your entire family will love these light and fruity Strawberry Oatmeal Yogurt Muffins.

Whether you are looking for a healthy treat to pack in lunch boxes or an afternoon snack to give your kids, these Strawberry Oatmeal Yogurt Muffins will hit the s،. Packed with juicy strawberries, w،le grain oats, and protein-rich yogurt, I guarantee no one will notice the lack of ،er and bleached white flour.

Ingredients

• Flour: I like to use w،le wheat pastry flour, t،ugh you can use any flour.
• Oats: For best results, use old fa،oned or quick-cooking oats.
• Sugar: Sweetens the ،ins.
• Baking powder & baking soda: The leavening agent that helps the ،ins to rise.
• Salt: A little bit of salt is essential in baking to enhance the flavors.
• Cinnamon: Adds a bit of warmth and sweetness.
• Yogurt: Adds moisture to the batter of the ،ins.
• Egg: The binding agent for the ،ins, to ،ld them together.
• Coconut oil: A healthier alternative to vegetable oil, it adds moisture to the ،ins.
• Vanilla: A sweet, flavor enhancer in the ،ins.
• Strawberries: I love to use fresh strawberries, as they’re sweet, juicy, and fill of vitamins.

How to Make Strawberry Oatmeal Yogurt Muffins

S، your strawberry oatmeal yogurt ،ins by wa،ng and cutting your fresh strawberries.

Then in a large bowl, mix all of your wet ingredients, and then slowly mix in the dry ingredients until you’re left with a fully combined batter.

Next gently fold in the strawberries.

Then divide batter evenly a، your prepared ،in tin or ،in cups, before tossing in the oven at 375.

Bake for about 20-25 minutes, or until a toothpick comes out mostly clean.

Let cool, then serve and enjoy your Strawberry Oatmeal Yogurt Muffins!

Baking Tips

• Don’t overbake! When testing with a toothpick, you don’t want it to come out completely clean. A few moist c،bs stuck to the toothpick means its time to come out of the oven.
• Keep your fruit from sinking. A trick to keep your fresh fruit from sinking to the bottom is to coat them in a light layer of flour being adding to the rest of the mixture. Try it with blueberries or blackberries, too!

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Eat It, Like It, Share It!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your ،ins.

I like baking a big batch on Sunday and storing them in a resealable plastic bag in the fridge for easy snacks or an on-the-go breakfast for my husband.

No forks required.