Oatmeal Strawberry Muffins

Servings: 12 | Prep Time: 10 min | Total Time: 32 min

1 ¾ cups white or whole wheat flour
⅓ cup old-fashioned oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup Lodi Olive Oil Ascolano
⅓ cup maple syrup
2 eggs, room temperature
1 cup plain Greek yogurt
2 teaspoons vanilla extract
2 cups strawberries, diced
Optional: Sprinkle 1 teaspoon raw sugar & 2 tablespoons old-fashioned oats on top

Preheat the oven to 400°F. If necessary, grease all 12 cups on your muffin tin with cooking spray or paper liners.
In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
In a medium mixing bowl, combine Lodi Olive Oil Ascolano, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, until combined (a few lumps are ok). Gently fold the strawberries into the batter.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the raw sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Enjoy!

Ascolano Olive Oil

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