1cupoatsold-fashioned or quick; NOT instant, uncooked
½cupbrown sugarpacked
1cupGreek yogurt
⅓cupoil
1large egg
1cupall-purpose flour
½teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
1cupraspberriesfresh or frozen both work; do not defrost if frozen; tossed in 2 tablespoons of flour
Instructions
Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.
Notes
Although savorynothings.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will savorynothings.com be responsible for any loss or damage resulting for your reliance on nutritional information.FYI, the image links below are affiliate links. I make a commission for purchases made through them.