Strawberry Shortcake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 89.5
- Total Fat: 2.1 g
- Cholesterol: 27.1 mg
- Sodium: 130.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
View full nutritional breakdown of Strawberry Shortcake Muffins calories by ingredient
Introduction
Made with oats and yogurt and fresh fruit - NO FLOUR!Made with oats and yogurt and fresh fruit - NO FLOUR!
Number of Servings: 12
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 1/4 cup baking tbs stevia sweetener) NOTE: Calories used in this recipe are for using a no-cal sweetener. You will need to adjust if you use sugar.
*1 1/2 tsp Baking powder
*1/2 tsp Baking soda
*1 1/2 cup Strawberries, diced, and patted dry
(Optional) 1 tsp lemon juice
Tips
*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!
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.
3. Divide batter among cupcake liners. Divide remaining 1/2 cup diced strawberries over the top of each muffin. Bake for 20-25 minutes, or until toothpick comes out clean
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTRFLY_FREEDOM.
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.
3. Divide batter among cupcake liners. Divide remaining 1/2 cup diced strawberries over the top of each muffin. Bake for 20-25 minutes, or until toothpick comes out clean
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTRFLY_FREEDOM.
