1 cup all-purpose flour plus some extra for the strawberries
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped strawberries
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes.
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the strawberries with 2-3 stirs.
Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.