1cupoatsold-fashioned or quick; NOT instant, uncooked
1cupraspberriesfresh or frozen both work; do not defrost if frozen; tossed in 2 tablespoons of flour
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.
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