Ingredients Grams Baker's %
Strawberries 166 115.3
Vanilla 4.3 3
Coconut oil 42 29.2
Eggs 50 34.7
Low Fat Yogurt 226.8 157.5
Cinnamon 1.4 1
Salt 5 3.5
Baking Soda 2.4 1.7
Baking Powder 12 8.3
Sugar 100 69.4
Oats 45 31.3
Whole Wheat Pastry Flour 144 100



Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.

Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)

In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.

Gently fold in strawberries to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.

Bake for 20-25 minutes or until a toothpick comes out clean.