1 cup unbleached all purpose flour
1/2 cup melted butter
1/2 tsp. baking soda
1 1/2 tsps. baking powder
1 cup whole rolled oats (not instant)
1 individual light or greek strawberry yogurt
1/2 cup frozen blueberries
1/2 cup frozen raspberries
zest of 1/2 an organic lemon
2 tsps. vanilla extract
Yields: 1 Dozen Muffins
Step 1: Pre-heat your oven to 400 degrees. Mix together in a large bowl with a whisk the dry ingredients. Add butter and vanilla, continue to stir. Then add in the egg and yogurt, then stir until evenly incorporated.
Step 2: Add the oats, once blended into mixture then add the zest and berries and fold in using a spatula (the whisk might crush the berries).
Step 3: Line a muffin tin with paper cups. Using a medium ice cream/cookie scoop place an even amount of the mixture into each muffin cup. Bake for 16-19 minutes until tops rise and are golden brown. Enjoy!!