Ingredients
1¾cupswhite whole wheat flour,or regular whole wheat flour
⅓cupoats,old-fashioned, plus 2 tbsp for sprinkling on top
1tspbaking powder
½tspbaking soda
½tspfine sea salt
⅓cupextra-virgin olive oil
⅓cupmaple syrup
2eggs,preferably at room temperature
1cupGreek yogurt,plain
2tspvanilla extract
2cupsripe strawberries,hulled and diced, from 1 lb of strawberries, you may not need them all
1tspturbinado sugar,also called raw sugar, for sprinkling on top, optional
Preparation
Preheat the oven to 400 degrees F. Grease all 12 cups on your muffin tin with butter or cooking spray.
In a large mixing bowl, combine the flour, ⅓ cup of oats, baking powder, baking soda and salt. Stir with a whisk to blend.
In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
