Strawberry Oatmeal Yogurt Muffins

Name: Strawberry Oatmeal Yogurt Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 35 min
Yield: 12
Ingredients: 1½ cups whole wheat pastry flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 cup plain low-fat yogurt; 1 large egg; 3 tablespoons melted coconut oil, slightly cooled; 1 teaspoon vanilla extract; ½ cup old-fashioned or quick-cooking oats; ½ cup sugar; 1 cup diced fresh strawberries

Recipe GLPR9beddae7898da3

Breakfast

35 min

158 cal

Servings: 12

Oven

SNAP eligible

Tender, wholesome muffins packed with fresh strawberries and creamy yogurt, lightly spiced with cinnamon and studded with oats. Perfect for breakfast or a quick snack any time of day.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1½ cups whole wheat pastry flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

1 cup plain low-fat yogurt

1 large egg

3 tablespoons melted coconut oil, slightly cooled

1 teaspoon vanilla extract

½ cup old-fashioned or quick-cooking oats

½ cup sugar

1 cup diced fresh strawberries

Directions

Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly spray the cups with cooking spray.
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, ground cinnamon, and salt. Whisking removes any lumps and ensures even distribution of the leavening agents. Set this mixture aside.
In a separate medium bowl, whisk together the plain yogurt, egg, slightly cooled melted coconut oil, and vanilla extract until well combined and smooth.
Pour the wet ingredient mixture slowly into the dry ingredients, then stir gently with a spatula or spoon until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can result in tough, dense muffins.
Gently fold the diced strawberries into the batter, distributing them evenly throughout but taking care not to crush them.
Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached.
Remove the muffin pan from the oven and let the muffins cool in the pan for a few minutes before turning them out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stockroom items at Charlotte chains—nothing demands a special trip. The 35-minute stated time is honest; actual hands-on work runs 10 minutes, then 22-25 minutes in the oven with zero attention required. Cost per serving lands around $0.45-$0.55, driven mainly by fresh strawberries, which are reasonably priced year-round here even if they're not local. These muffins reheat well for the next day's breakfast and actually improve slightly after sitting overnight, making them a solid weeknight-to-weekend prep option.