The smell of muffins cooking in the oven for breakfast was literally one of the favorite things to wake up to when I am home. My mom making blueberry muffins before I wake up was always a surprise and definitely got me hopping out of bed! Most people wouldn’t consider a muffin part of their healthy diet, but why not? A lot of people have been substituting greek and regular yogurt in their recipes these days, so with the extra strawberry yogurt I had, I thought why can’t I do the same? These strawberry muffins are not only too good to have just one, but they won’t kill your diet if you decide to have 2 or 3! At only 123 calories per muffin, take one with you on the way to work, for a snack, or whenever you get hungry. The oats are also a flour substitute, which will keep you fuller longer! Make these with whatever flavor yogurt you have and your favorite fruit on hand! The possibilities are endless with these healthy muffins!
Oats: 1 ¼ cup (old fashioned kind)
Yogurt: ½ cup (I used strawberry!)
Eggs: 2 (I used ½ cup of egg whites)
Sugar: 1/3 cup
Baking Powder: ¾ teaspoon 1/3 :
Baking Soda: ¼ teaspoon
Strawberries, diced: 1 cup (frozen or fresh)
Makes 6 muffins, can easily double the recipe to make a dozen!
First, preheat your oven to 400 degrees and then get out your ingredients to start mixing them together in a large bowl. You can mix all of you ingredients in a large bowl except for the strawberries.
I have been wanted to get a food processor for the past few days and here is another excuse for why I need to order one ASAP! I used a blender to try to mix the oats with the other ingredients a little better, but a food processor would have done the trick much much better!
After you blend the ingredients a little, you can dice your strawberries. I used frozen strawberries since fresh strawberries are so expensive during this time of the year. Cut them into smaller pieces and put about a ½ cup into your blended muffin batter. You can then also dice up an extra ½ cup to place on top of your muffins in a few steps.
Put your muffin/cupcake liners in the tin (foil or silicone if you have them!). I only decided to make 6, just in case they didn’t come out quite right. Boy was I wrong, these were delish!
Then, these little strawberry muffins are ready to go in the oven for 20-25 minutes or until your toothpick comes out clean! These muffins are absolutely delicious right out of the oven with a little butter or even just plain.
Calories (per muffin): 123 calories, 26g carbs, 1g fat, 4g protein