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.