Found this on another website (http://dashingdish.com/recipe/strawberry-shortcake-muffins/) and made them with my 11yo son who loves to bake! The kids were happy with the results!! We tried 2 batches experimenting with different sweeteners -- one batch used honey and one batch we used applesauce. The family definitely preferred the honey batch -- sweeter taste, darker color. The applesauce batch was bland. We'll try stevia at some point. You'll see her note about using a foil liner - I didn't use them since I didn't have them on hand and the muffins really did stick pretty bad to the paper liner. Take her advice on that! I put these in a zip-lock in the fridge and we've warmed them up for breakfast the past couple mornings with a banana. Also had one as a snack one day. This is a nice substitution for a traditional muffin. I'm on a mission now to see what other recipes I can substitute oatmeal for flour.
Strawberry Shortcake Muffins
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| http://dashingdish.com/recipe/strawberry-shortcake-muffins/ |
| 2 1/2c | 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 1/4 cup (about 12-15 packets) baking tbs stevia sweetener1 | ||
| 1 1/2 tsp | Baking powder | ||
| 1/2 tsp | Baking soda | ||
| 1 1/2c | Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins) | ||
| Optional | 1 tsp lemon juice | ||
| *Note | 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! |
The estimated total time to make this recipe is 30-35 Minutes.
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.
Nutrition Breakdown
*Weight Watchers Points per serving
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