STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). 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, 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.
- Spoon batter into the prepared muffin cups.
- 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.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
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Eli Urias
[email protected]Overall, I thought these muffins were just okay. I wouldn't make them again.
shazziyya khan
[email protected]These muffins were a bit too dense for my taste. I would use a lighter flour next time.
Asif tanha
[email protected]These muffins didn't rise very well. I'm not sure what I did wrong.
Kamohelo Ranchebe
[email protected]These muffins were a bit bland. I would add more spices or extract to the batter next time.
Liton
[email protected]I found these muffins to be a bit dry. I would add more milk or yogurt to the batter next time.
SwAnZeY MaSbey
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
AJ Johnson
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a great option for people with gluten sensitivities.
Jescah Khasoha
[email protected]These muffins are a great way to use up leftover strawberries.
James Hicks
[email protected]I'm not a big fan of strawberries, but I loved these muffins. The lemon and almond flavors really shine through.
Omuzaana Habibah
[email protected]These muffins are so moist and flavorful. I love the almond flavor.
Hazrat yousaf entartainer
[email protected]I've made these muffins several times and they always turn out great. They're a family favorite.
Holdin McGroin
[email protected]These muffins are perfect for a snack or a quick breakfast. They're also great for packing in lunches.
mdahoma ali abdourahman
[email protected]I made these muffins with my kids and they had a blast. They loved mixing the ingredients and seeing the muffins rise in the oven.
Kato Collinez
[email protected]These muffins are a great way to start the day. They're filling and satisfying, but not too heavy.
Tahir Ali
[email protected]I love the combination of flavors in these muffins. The strawberries and lemon are a perfect match.
LaTisha Moats
[email protected]These muffins are so easy to make and they taste delicious! I will definitely be making them again.
Maria Del Rosario Lopez
[email protected]I made these muffins for a potluck and they were a big hit! Everyone loved them.
Tydus Rondo
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I especially love the combination of strawberries, lemon, and almonds.