Preheat your oven to 350°F (175°C). I usually grease my muffin tin well, but if you want easy cleanup and those pretty muffin edges, paper liners work great too. Just make sure your pan is ready so the batter doesn’t stick around!

In a medium bowl, combine the oat flour, light brown sugar, baking powder, salt, and chopped pecans. Give it a good mix, folding in those pecans so every bite has that nice crunchy pop.

In another bowl, beat together the softened butter, Greek yogurt, vanilla, eggs, and the extra yolk until everything’s smooth and creamy. This mix is the secret to making the muffins both rich and wholesome.

Combine wet and dry ingredients, folding gently with a spatula. Be careful not to overmix, stop as soon as the flour disappears to keep your muffins tender and fluffy.

Scoop the batter into your muffin cups, filling each about two-thirds full, this is just right for a perfect rise without spills.

Bake for 20 to 25 minutes, checking around 20 minutes by inserting a toothpick; if it comes out with a few moist crumbs, they’re done.

Leave the muffins in the pan for 5 minutes, then move them to a rack to cool. This step keeps the bottoms from getting soggy, definitely worth the wait.