Estimated Time: 30 minutes Estimated Time: 30 minutes
2 ½ cup old-fashioned oats
1 cup plain nonfat Greek yogurt
2 large eggs
1 cup sweetener that measures like sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 cups strawberries, diced, patted dry, divided
Preheat the oven to 400 degrees. Line a 12-cup muffin tin with silicone or foil liners. In a blender or food processor mix together the oats, yogurt, eggs, sweetener, baking powder, and baking soda and blend until smooth. Pour the batter into a medium bowl and stir in 1 ½ cups strawberries. Divide the batter among the muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Divide the remaining ½ cup diced strawberries over the top of each muffin.
Yields 12 Muffins
Nutritional Information Per Muffin: 93 calories; 2 grams fat; 23 grams carbohydrates; 4 grams fiber; 2 grams sugar; 5 grams protein
I am in love with strawberries. On my birthday every year I go strawberry picking. With my overabundance of fresh strawberries, I came up with an amazing recipe that would showcase one of nature’s finest foods. The first time I made these muffins my whole house smelled like strawberry shortcake. I could barely wait for them to cool before I tried my first bite. I knew instantly that this recipe was going to be a hit for strawberry lovers everywhere. Enjoy!