Strawberry Greek Yogurt Oats (Printable)

Moist muffins bursting with fresh strawberries, creamy Greek yogurt, and hearty oats for any time enjoyment.

# What You Need:

→ 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

# Steps:

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, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, plain Greek yogurt, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredient mixture into the dry ingredients and gently fold together until just combined, being careful not to overmix the batter.
05 - Carefully fold the diced fresh strawberries into the batter, distributing them evenly throughout.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full. Sprinkle additional rolled oats over the tops if desired.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft and moist for days, which means you can actually enjoy them without rushing to finish a batch.
  • Greek yogurt and oats do the heavy lifting nutritionally, so you get that wholesome feeling without the guilt.
  • Fresh strawberries burst with natural sweetness, meaning you don't need as much sugar and the muffins taste like real food.
02 -
  • Greek yogurt is thicker and tangier than regular yogurt, which is why it works here; if you substitute regular yogurt, the batter will be too wet and the muffins won't rise properly.
  • Overmixing is the enemy of tender muffins; once the dry ingredients are barely combined, stop stirring even if a few streaks remain.
03 -
  • Weigh your ingredients if you have a scale; baking is finicky, and weight removes the guesswork that comes with scooping.
  • Room temperature ingredients mix more smoothly, so pull eggs and yogurt out of the fridge 15 minutes before you start.
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