Strawberry Oatmeal Muffins

Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes.

In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.

Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.

Mix strawberries with 1 to 2 tablespoons of flour in a small bowl.

Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in strawberries with 2 to 3 stirs.

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.

Cool muffins in the pan for 5–10 minutes, then remove and cool completely on a cooling rack.