• Preheat oven to 400 degrees.

  Grease 2-6 cup jumbo muffin tins with nonstick coconut oil spray.

Honeycomb Strawberry Yogurt Swirl + Cardamom Oat Muffins:

• In a small bowl, stir together the strawberry preserves, lemon juice, 1/3 cup Greek yogurt and honeycomb until combined. Set aside.

  In a large bowl, whisk the whole wheat flour, oats, baking powder, baking soda, cardamom, cinnamon and sea salt.

  In another bowl, combine the olive oil, honey and egg whites. Beat together with a whisk.

  Add the remaining 2 cups of Greek yogurt and vanilla extract. Pour the wet ingredients into the dry and mix well. Fold in the strawberries and lightly stir, do not overmix.

  Divide the batter between the 12 muffin cups until each is almost full. Spoon a tablespoon of the Greek yogurt + strawberry mixture into each cup, swirling with a toothpick. Sprinkle the tops of the muffins with the Madagascar bourbon vanilla sugar.

  Bake for about 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

  Top with honey butter!

Homemade Salted Honey Butter:

• In a large bowl, beat the butter on medium for 1 minute until smooth and creamy. Add in the honey and sea salt and beat on medium until completely smooth. Serve with a drizzle of honey and a sprinkle of sea salt.