Gluten Free Strawberry Muffins

1-1/2  cups		Strawberries, fresh
2		Eggs
2-1/2  cups		Rolled oats, old fashioned
1-1/2  teaspoons		Baking powder
1/2  teaspoon		Baking soda
1/2  cup		Brown sugar
1/2  teaspoon		Cinnamon
1-1/2  teaspoons		Sugar
1  cup		Greek yogurt, chobani vanilla

Tip: Click on the ingredient links to learn the nutritional information for all the Gluten Free Strawberry Muffins ingredients. The serving size for any ingredient in Gluten Free Strawberry Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees. Line muffin tin with parchment cupcake liners. DO NOT use regular cupcake liners as they will stick. You may use a silicone muffin tin without liners.
Add dry ingredients to a food processor and pulse a few seconds to combine. Add the Greek yogurt and eggs and blend until oats are smooth.
Stir in 1 cup of diced strawberries, then pour the mixture evenly into the cupcake liners.
Divide and sprinkle the remaining 1/2 cup diced strawberries on top of each muffin, then sprinkle evening with the sugar (about 1/8 teaspoon for each muffin).
Bake for 20-25 minutes or until a toothpick comes out clean.