Name: Strawberry Yogurt Mini Muffins (gluten-free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup coconut oil, melted and cooled; 2 eggs, room temp; 1/3 cup maple syrup, room temp; 2 teaspoons vanilla extract; 1 cup greek yogurt; 1 cup oat flour (gluten-free if needed); 1 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup chopped strawberries

Instructions

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Preheat your oven to 350 degrees F and line a mini muffin tin with paper liners or lightly grease it with coconut oil (I like to use this silicone one) This recipe makes about 24-32 mini muffins, so you may need two muffin tins or bake in batches
In a large bowl, melt the coconut oil if it’s solid, then let it cool slightly. Add the egg and whisk until combined. Next, pour in the maple syrup, and vanilla extract. Whisk until the mixture is smooth and well combined. Stir in the Greek yogurt until it’s fully incorporated into the mixture.
Next mix in the oat flour and baking powder and baking soda. Make sure they’re well mixed to avoid any clumps of baking powder in your muffins. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
Using a spoon or a small cookie scoop, fill each muffin cup about ¾ full with the batter. The muffins will rise slightly as they bake, so don’t overfill the cups.
Place the muffin tin in the preheated oven (I put the silicone tray on a baking sheet) and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.
Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed slightly warm, but they’re also delicious at room temperature.

Strawberry Yogurt Mini Muffins (gluten-free)

Ingredients

Instructions

Notes