Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour

1 c whole wheat flour

¼ c oatmeal, blended (old fashion oats)

1½ c plain yogurt (I used Greek)

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh strawberries, diced

1-2 T flour

Preheat oven to 350^o. 

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins