Made with spring rhubarb and strawberries and a healthy dose of steel cut oats, eggs and Greek yogurt these muffins taste like a sweet treat but are full of fiber, protein and vitamin C.
In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. 1/2 c volume) then add the yogurt, oil and vanilla and stir until mixed.
Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats while you chop the strawberries and rhubarb.
Line a 12 cup muffin tin with liners. Stir in the chopped strawberries and rhubarb into the batter and then spoon into the muffin cups. These will be quite full, that's ok. Put the muffins into the oven and bake 22-28 min (my batches took 25 minutes).