Higher Protein Fruit Shortcake Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 1.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 195.1 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Higher Protein Fruit Shortcake Muffins calories by ingredient
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Submitted by: HJSIMM


Original recipe: http://dashingdish.com/recipe/strawberry-s
Original recipe: http://dashingdish.com/recipe/strawberry-s

Number of Servings: 12


    2 1/2 cup Oats (old fashioned kind, not quick cooking)
    1 cup Plain low fat greek yogurt
    4 egg whites
    1 cup splenda
    1 1/2 tsp Baking powder
    1/2 tsp Baking soda
    1 1/2 cup Strawberries or blueberries, diced, and patted dry


Use silicone muffin liners and spray with pam. Will pop out perfectly!


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.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user HJSIMM.

TAGS:  Snacks |

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