home-made {20} oats ‘n yogurt muffins

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!

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So what’s the recipe you ask? It’s very simple…

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
  2. 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!)
  3. 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 😀

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