Yield: 1 dozen
Strawberry Muffins {gluten free}
Strawberries aren’t just for dessert, they're also delicious in these breakfast Strawberry Muffins made with oat “flour” and low-fat yogurt.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Dashing DishÂ
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 135mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 5g