Another Pinterest recipe I tried 🙂 As I mentioned in my Weekly Dish post, this recipe for “Strawberry Shortcake Muffins” comes from Dashing Dish. I dubbed these the Oats ‘n Yogurt Muffins because, as you’ll see in the recipe, that is mostly what goes into these tasty treats. Yes, they do have fruit, but I wouldn’t want to restrict this recipe to just strawberries, as does the original recipe. I put in some blueberries for half of the recipe, which do taste great. But you can really use any fruit you’d like: bananas (and nuts), apples (and cinnamon), cherries, raisins, even chocolate chips! Anything you’d want to include in a muffin could be substituted!
So what’s the recipe you ask? It’s very simple…
- 2 1/2 cups old fashioned oats (not quick cooking)
- 1 cup plain Greek low-fat yogurt–I only had a 6oz container, so I used a little vanilla Greek yogurt, couldn’t taste it
- 2 eggs
- 1/2 cup baking stevia (OR 1 cup sweetener of choice that measures like sugar)–yes, the original called for stevia!
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups diced strawberries (optional, 1/2 cup extra to top muffins)–I used 3/4 cup of strawberries and roughly the same amount of blueberries and had plenty of both to top with
- 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.
The recipe says you’ll get 12 muffins out of this. But I got 18 🙂 I only filled up to the line in my silicone cupcake liners, and that’s what I got. But hey! That means there’s even less calories per muffin than the estimate 93 the recipe calls for 😀