In a large mixing bowl combine the yogurt, sugar, oil, maple syrup, vanilla and egg. Whisk until combined. Sift in the flour, baking soda, baking powder and salt. Add the oats. Stir until the batter just comes together. Gently fold in the roasted strawberries.
Divide the batter evenly among the muffin liners. Sprinkle the tops with a touch of sugar and oats.
Bake for 20 to 25 minutes, until the tops bounce back when touched or until a toothpick inserted in the centre comes out clean. Turn out onto a rack and let cool for 15 minutes before serving.
Store in an airtight container at room temperature for up to 2 days..
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July 04, 2022 at 02:42AM
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Roasted strawberry oat muffins from the Bake the Seasons cookbook - Eat North
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