The Best Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Discover the easy-to-make Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins recipe. Perfect for breakfast or a snack, these muffins are a delightful blend of fresh strawberries, zesty lemon, and crunchy almonds.
Ingredients
- 2 cups rolled oats
- 1 cup whole-milk plain Greek yogurt
- ½ cup organic cane sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 1 ½ teaspoons lemon zest or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 ½ cups chopped fresh strawberries
- ⅓ cup sliced almonds or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- 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.
- Spoon batter into the prepared muffin cups.
- 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.