Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

This easy-to-make muffin recipe with oatmeal, yogurt, strawberries, lemon, and almonds is made almost entirely in the blender and comes together in a snap!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 162 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 cups rolled oats
• 1 tablespoon lemon juice
• 2 large eggs
• 1 cup whole-milk plain Greek yogurt
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup vegetable oil
• 0.5 teaspoon ground cardamom
• 1.5 cups chopped fresh strawberries
• 0.5 cup organic cane sugar
• 1.5 teaspoons lemon zest, or to taste
• 0.33333334326744 cup sliced almonds, or to taste

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.

Step 3

Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.

Step 4

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.