Description
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they’ll stick to the muffin liners.
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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12