Preheat your oven to 325°F and prepare a muffin tin with 12 liners.
In a large bowl, combine the flour, oats, sugar, salt, baking powder, and cinnamon
In a separate bowl, whisk together the yogurt, egg, oil, and vanilla
Pour wet ingredients into your dry and fold until combined. The batter will be thick.
Scoop into your muffin tin** and bake for 15 minutes.
Remove from oven and remove muffins carefully from muffin tin to a cooling rack to cool.
Store at room temperature for up to 3 days in an airtight container, or freeze for up to 3 months.
Notes
*You can use your preferred unflavored, unsweetened yogurt. My BEST batch came using coconutmilk, unsweetened yogurt. **Every time I attempted to make this batter stretch to an even 12 the texture was off, so yes, it yields 11.