Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Description
This easy-to-make muffin recipe with oatmeal, yogurt, strawberries, lemon, and almonds is made almost entirely in the blender and comes together in a snap!
Ingredients
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2 cups rolled oats
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1 cup whole-milk plain Greek yogurt
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1/2 cup organic cane sugar
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1/4 cup vegetable oil
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2 large eggs
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1 tablespoon lemon juice
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2 teaspoons baking powder
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1 1/2 teaspoons lemon zest, or to taste
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1/2 teaspoon baking soda
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1/2 teaspoon ground cardamom
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1/4 teaspoon salt
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1 1/2 cups chopped fresh strawberries
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1/3 cup sliced almonds, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
2
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.
3
Spoon batter into the prepared muffin cups.
4
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.