Skinny Strawberry Oatmeal Muffins
My husband and I took our son strawberry picking for the first time this past week. When the woman at the farm asked how many buckets we wanted, I said two thinking that wouldn’t get us too many strawberries. Boy was I wrong! We ended up with 10 pounds of berries and I have been trying to figure out “healthy” foods that I can make with them. At first I thought I would make some jam……BUT that has so much sugar and is pretty time consuming. Time I don’t really have. So, I found a recipe for blueberry muffins and I adapted it just a tad to make it healthier, strawberry muffins. As for the rest of the strawberries, many have been frozen for smoothies, some cut up for lunches, and the rest will top our homemade buttermilk waffles this weekend. Hope you enjoy!
Skinny Strawberry Oatmeal Muffins
Ingredients:
2 1/2 cups of old fashioned oatmeal
5 oz of nonfat strawberry or pomegranate Greek yogurt (I used Trader Joes)
2 large eggs
1/4 cup baking Truvia
1/2 tsp baking soda
1 1/2 tsp baking powder
2 cups fresh strawberries, cut up
Prep:
Heat your oven to 400 degrees. Spray 12 muffin tin with LOTS of cooking spray so the muffins don’t stick. Next, you will blend all of your ingredients EXCEPT for the strawberries in a food processor (or a blender-I think the food processor works best). Pour your batter into a bowl and fold in your strawberries. Pour batter into 12 muffin tins, evenly. Bake for 20 minutes. Cool, serve, enjoy!
**These actually tasted better cold out of the fridge this morning with breakfast.
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