I am in LOVE with strawberries…Which is why on my birthday, (when I had the choice to do anything my heart desired), I decided to go strawberry picking!!! Knowing that I would soon have an abundance of fresh strawberries, I knew I had to come up with an amazing recipe that would showcase one of natures finest ‘desserts’!
When I whipped up this muffin batter for the first time, I wasn’t sure what to expect, (or even if they would turn out!) I knew I wasn’t going to be disappointed when they began baking and suddenly our whole house smelled like strawberry shortcake! I could barely wait for them to cool before I tried my first bite, and I knew instantly that this recipe was going to be a hit for strawberry lovers like myself everywhere! Enjoy!
Ingredients
- 2 1/2 cup oats (old fashioned kind, not quick cooking)
- 1 cup plain low fat greek yogurt
- 2 eggs
- 3/4 cup sweetener of choice, (that measures the same as sugar), or 2 tbs stevia sweetener ( I like my baked goods sweet, but you could also use 1/2 cup sweetener if you tend to find things ‘too sweet’)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
- optional: 1 tsp lemon juice
*Important: The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!
Method
- Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
- Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
- Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Enjoy!!!
Enjoy! Love Katie
Servings: 12 Muffins
Calories: 93 Calories Per Muffin
Weight Watchers Points Plus Value: 2 per muffin
(WW points courtesy of Jennifer at www.itsuxtobefat.com)
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
My mom said I used to come home RED hahah 
