Fresh, ripe strawberries. Nutty oats. Greek yogurt and sugar substitute. Combine it all together and you've got a yummy muffin for less than 100 calories. Take that, coffee shop mega muffins. Sometimes a girl just wants a muffin and just wants to be able to enjoy it without the guilt trip of extra hours on the elliptical to prevent said muffin from settling on her thighs. And this little muffin is both tasty and hearty and healthy. Gotta love that kind of breakfast. Plus they were simple to make. Which always makes my heart sing.
Back in the fall I made both a banana and a chocolate version of these healthy but hearty cookies. So since I'm willing spring to come (and strawberries were on sale), I just had to try this version of Katie's recipe from Dashing Dish. Simple to make, I whipped them up in the blender with ingredients I generally have on hand. You could sub in regular yogurt or sour cream and even real sugar, but just know that those changes will adjust the "healthy" factor. I love that these come from the blender, an underutilized appliance in baking. Whip together, add strawberries, bake and enjoy. Be careful to liberally grease the muffin tin (or use a silicon pan or silicon liners); since these muffins contain no flour, they don't release as easily. I'll probably make these muffins several times throughout strawberry season--which is just fine since they're good enough to not lead to my own personal muffin top.
Strawberry Oatmeal Muffins
Ingredients
2 1/2 cups old fashioned oats
1 cup plain Greek yogurt, fat free
2 eggs
1 cup sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups strawberries
1 teaspoon lemon juice
Add oats, yogurt, eggs, sugar substitute, baking powder and baking soda to a blender. Blend until smooth and oats are fine (not chunky). Pour into a medium bowl.
Wash and hull strawberries. Dice into chunks (Note: I used an egg slicer to create evenly sized pieces.) Toss with lemon juice and pat dry.
Add 1 1/2 cups of diced strawberries to batter and fold to combine.
Divide batter among 12 prepared muffin cups, then top each muffin with reserved strawberries.
Bake at 400 degrees F for 20-25 minutes or until golden brown, set and an tester inserted in the center comes out clean.
Let cool in pan for 5-10 minutes before transferring to wire rack to cool completely.
Makes 12 muffins.
Happy Baking,
The Cookie Princess
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