Strawberries aren’t just for dessert, they’re also delicious in these breakfast Strawberry Muffins made with oat “flour” and low-fat yogurt.
Growing up on the farm, I whined and complained a lot about doing outdoor chores because I’d much rather be inside reading a book instead of getting hot and sweaty in the garden….that is unless the chore was picking strawberries!
There’s nothing better than a sweet, sun-ripened strawberry picked fresh and savored before it lands in the bucket. I probably ate half as many of those warm, juicy strawberries as I picked! Fresh strawberries always meant there would be plenty of homemade strawberry jam for our country breakfast biscuits!
Strawberries aren’t just for dessert, they’re also delicious in Fresh Strawberry Scones and in today’s breakfast Strawberry Muffins made with oat “flour” and yogurt. They have less fat and they’re gluten free, too!
I don’t necessarily follow a gluten free diet, but I have been trying to incorporate mostly whole grains into my diet, with oats being one. This muffin recipe doesn’t use normal baking flour, but instead uses old-fashioned oats which act as the “flour”.
The batter is completely mixed in a blender or food processor until the oats are smooth, and then the strawberries are folded in. Because there is no flour in the recipe, it is necessary to bake these muffins in a muffin pan lined with Strawberry Scones or either in Strawberry Scones to avoid them sticking. (I personally love the parchment cupcake liners and use them for a lot of my other baking, as well.)
Here’s a little strawberry trivia for you…
- Did you know that a handful of strawberries have more potassium than a banana?
- Just one serving of strawberries provides more vitamin C than an orange.
- Strawberries are particularly high in antioxidants and can increase HDL—the good cholesterol—and lower your blood pressure.
- 1-1/2 cups diced strawberries (fresh)
- 2-1/2 cups old-fashioned rolled oats
- 1 cup low-fat plain Greek yogurt
- 2 eggs
- 1/2 cup brown sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1-1/2 teaspoons sugar
Preheat oven to 400 degrees. Line muffin tin with parchment cupcake liners. DO NOT use regular cupcake liners as they will stick. You may use a silicone muffin tin without liners.
Add dry ingredients to a food processor and pulse a few seconds to combine. Add the Greek yogurt and eggs and blend until oats are smooth.
Stir in 1 cup of diced strawberries, then pour the mixture evenly into the cupcake liners.
Divide and sprinkle the remaining 1/2 cup diced strawberries on top of each muffin, then sprinkle evening with the sugar (about 1/8 teaspoon for each muffin).
Bake for 20-25 minutes or until a toothpick comes out clean.
Recipe adapted from Dashing Dish