These are one of my favorite muffins and my pre-schoolers devour them too! If you keep yogurt tubes in the house for your kids, two of the yogurt tubes are perfect in this recipe (they equal almost exactly 1/3 cup).
Ingredients:
- 1 cup strawberries, slightly under ripe, diced into 1/4-inch pieces
- 1 squeeze of lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup oat flour (put oats in a blender or food processor until they have a flour consistency and then measure out the 1/2 cup)
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 cup canola oil
- 1/3 cup strawberry yogurt
- 1 tsp vanilla extract
- 1 large egg
- powdered sugar
Directions:
Preheat oven to 400 degrees. Line a muffin tin with paper baking cups.
Put diced strawberries in a bowl and squeeze lemon juice over them. Stir gently to coat.
In a medium bowl, stir together flour, sugar, and baking powder.
In a small bowl, beat together oil, yogurt, vanilla. and egg. Pour over dry ingredients and stir to combine with a wooden spoon. Fold in strawberries.
Spoon batter evenly into baking cups and bake for about 17 minutes.
Cool for 5 minutes before removing from tray. When completely cool, dust with powdered sugar.
*My oven tends to cook things to quickly so I turn the oven down to 375 when I actually put the muffins in the oven and bake for 17 minutes. In my old oven I left it at 400.
- 1 cup strawberries, slightly under ripe, diced into ¼-inch pieces
- 1 squeeze of lemon juice
- ½ cup all-purpose flour
- ½ cup oat flour (put oats in a blender or food processor until they have a flour consistency and then measure out the ½ cup)
- ½ cup sugar
- 1 tsp baking powder
- ¼ cup canola oil
- ⅓ cup strawberry yogurt
- 1 tsp vanilla extract
- 1 large egg
- powdered sugar
- Preheat oven to 400 degrees. Line a muffin tin with paper baking cups.
- Put diced strawberries in a bowl and squeeze lemon juice over them. Stir gently to coat.
- In a medium bowl, stir together flours, sugar, and baking powder.
- In a small bowl, beat together oil, yogurt, vanilla. and egg. Pour over dry ingredients and stir to combine with a wooden spoon. Fold in strawberries.
- Spoon batter evenly into baking cups and bake for about 17 minutes.
- Cool for 5 minutes before removing from tray. When completely cool, dust with powdered sugar.
- *My oven tends to cook things to quickly so I turn the oven down to 375 when I actually put the muffins in the oven and bake for 17 minutes.
Adapted from this recipe.
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