These muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 400°F (200°C) and grease or line a muffin tin.
Using muffin liners makes cleanup easier and ensures the muffins release easily.
In a mixing bowl, combine the oats and yogurt, letting them sit for a few minutes to soften.
This step helps the oats absorb the yogurt, resulting in a moist muffin texture.
Sift together the flour, salt, baking soda, and baking powder in a separate bowl.
Sifting ensures the dry ingredients are evenly distributed and free of lumps.
Add the egg and sugar to the oat mixture, stirring well to combine.
Mix thoroughly to ensure the sugar dissolves evenly.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the fruit of your choice.
Coat the fruit lightly in flour before adding to prevent it from sinking to the bottom.
Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick comes out clean.
Check the muffins a few minutes before the timer ends to avoid overbaking.
Let the muffins cool slightly before serving. Enjoy!
Serve warm for the best flavor and texture.
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