Strawberry Cardamon Muffins
Strawberry season means summer is on the way! Mostly we eat strawberries fresh and raw with cereal or with shortcake, highlighting the natural sweetness of these spring beauties. However, this natural sweetness translates to less added sugar in these delicious muffins. The oatmeal and yogurt in them create the perfect breakfast treat or anytime snack. There’s also no flour so they’re gluten free.
Strawberry Cardamom Muffins
These muffins made with fresh strawberries, yogurt, oats and cardamom are a beautiful combination for breakfast or anytime. They're easy and gluten free!
Ingredients
- 2 cups rolled oats
- 1 cup whole fat plain Greek yogurt
- ½ cup cane or raw sugar
- ¼ cup vegetable or coconut oil
- 2 eggs
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice, about half a lemon
- 2 tsps baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp baking soda
- ½ tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1½ cups fresh strawberries, rough chopped
- ⅓ cup sliced almonds
Instructions
- Preheat the oven to 375 °F. 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, cinnamon and salt in a blender or food processor. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. If batter is too thick add just a bit of milk. It should pour slowly. Pour batter into a bowl and mix strawberries and almonds in by hand. Or add the chopped strawberries and almonds to the blender and stir with a spoon.
- Spoon batter into the prepared muffin cups. Option to top with a sprinkle of sugar and oats.
- 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.
- Can be frozen or stored in the fridge for a day or 2.