What You’ll Need:
1 cup (227 grams) Simpson Spring plain goat and sheep's milk yogurt
1/4 cup milk of choice
1 large egg
1/3 cup honey
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
3/4 cup + 1 tablespoon whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1 cup frozen strawberries
4 tablespoons butter or coconut oil, melted
How to Make:
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick spray.
In a medium bowl, whisk the greek yogurt, milk, egg, honey and vanilla together.
In a larger bowl, combine the 3/4 cup of oats, flour, baking powder, baking soda, cinnamon, and salt. Add the frozen strawberries along with the extra tablespoon of flour, so they don't sink in the mix.
Melt the butter/coconut oil. Add to the wet mixture and combine with the dry ingredients.
Stir so that everything is combined, but don't overmix. (This tends to make baked goods too dense.)
Evenly distribute the mix into the tins. Bake for 14-16 minutes.
Let cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins keep best at room temperature and also freeze well! Enjoy!