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Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome oatmeal muffins bursting with fresh strawberries, zesty lemon, and crunchy almonds - effortlessly blended for a quick and delicious treat!
Ingredients:
  • 2 cups rolled oats
  • 1 cup whole-milk plain Greek yogurt
  • 0.5 cup organic cane sugar
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons baking powder
  • 1.5 teaspoons lemon zest, or to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon salt
  • 1.5 cups chopped fresh strawberries
  • 0.33333334326744 cup sliced almonds, or to taste
Instructions:
  • Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing and lining it.
  • In a blender, add oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt. Blend on high speed for 1 to 2 minutes until smooth. Then, either transfer the batter to a bowl and fold in strawberries and almonds by hand, or pulse the chopped strawberries and almonds in the blender briefly to distribute evenly.
  • Fill the muffin cups with the batter using a spoon.
  • Bake in the preheated oven for 25 to 30 minutes or until muffins spring back lightly when touched. Allow muffins to cool in the pan briefly before transferring to a wire rack to cool completely.

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