Step 1

Preheat oven to 375°F. Set the rack in the center.

Step 2

Toss strawberries with 2 tablespoons of the sugar.

Step 3

Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.

Step 4

Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.

Step 5

Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.

Step 6

In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.

Step 7

In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.

Step 8

Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.

Step 9

With a spatula, fold in the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).

Step 10

Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

Step 11

Let cool before eating.