Skinny Strawberry Muffins

Whenever I go on a “let’s eat healthy” kick, all I can think about is eating junk food.

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore! At just under 100 calories a piece, these make for a guilt-free breakfast! #recipes #muffins

Cookies, cupcakes, candy, you name it. If it contains white flour and sugar, I pretty much want it in my mouth.

The problem with blogging lots of sweet treats is that I end up eating lots of sweet treats…and my jeans are starting to rebel. While I’m not one to diet, I am trying to focus on making healthier choices.

One of my biggest weaknesses is baking sweet breads for our weekend meals.  So today I decided to give these strawberry muffins from Dashing Dish a try.  Do you guys ever read Katie’s blog?  Holy moly, it’s totally amazing, and she makes eating healthy look like something I can totally handle.

I handled these strawberry muffins quite well, if I do say so myself.

🙂

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore! At just under 100 calories a piece, these make for a guilt-free breakfast! #recipes #muffins

These muffins use oats instead of white flour, stevia instead of sugar, and strawberry Chobani Greek yogurt in place of the oil. They are stuffed with fresh strawberries, and come in at just under 100 calories.

Take that, my too-tight jeans!  I’ve got your number.

Skinny Strawberry Muffins
 
Serves: 12 muffins
Ingredients
  • 2½ cup old-fashioned oats
  • 1 cup strawberry Greek yogurt (I used Chobani)
  • 2 large eggs
  • ½ cup baking stevia (you can also use sugar; start with ½ cup and add a litte extra, depending on your taste)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1½ cup strawberries, diced, and divided
Method
  1. Preheat oven to 400 degrees. Line 12 muffin tins with foil liners, or spray REALLY WELL with cooking spray--the oats tend to stick! I used a silicone muffin pan and it worked great.
  2. Place all of your ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. My blender is not super-powerful, so I had to stop and stir quite a few times until my mixture was smooth.
  3. Pour batter into a medium sized bowl, and fold in your strawberries. Divide remaining ½ cup diced strawberries over the top of each muffin.
  4. Divide batter into each muffin liner. Bake for 25 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
from the totally awesome Dashing Dish

32 Comments

    • Ashley

      Ugh, tight pants suck. I’ve got to find a way to make everything into a skinny muffin. 🙂

      Reply
    • Ashley

      These really turned out really good–I was surprised, since I don’t often bake without white flour. We’ll definitely make these again!

      Reply
  1. Aggie

    These are my kind of muffins! I love and appreciate all the good ingredients you put in them. Gorgeous photos!

    Reply
    • Ashley

      Thank you, Aggie!

      Reply
  2. Marica

    These muffins sound wonderful, I will be trying these soon. I’ve made your Chocolate Chunk Muffin Tops many times, they are yummy. I can’t wait to try this recipe. Thanks Ashley!

    Reply
    • Ashley

      I hope you like these, Marica! I just made the muffin tops on Sunday and froze them to have on hand as a sweet treat – definitely one of my faves.

      Reply
  3. Elizabeth @ Confessions of a Baking Queen

    I have actually been thinking about making a “skinny” strawberry muffin because my pants are getting a bit tight! Ugh the horror of not being things stuffed with butter and sugar! LOL These look tasty and healthy! Score!

    Reply
    • Ashley

      It’s my mission to make all my foods “skinny” without losing taste. These muffins were a definite winner!

      Reply
  4. Shirley

    Triple Win on these. They are beautiful, healthy and skinny! Your pics are amazing. i can see these in my future.

    Reply
    • Ashley

      Thanks, Shirley. xo

      Reply
  5. Nicole @ Youngbrokeandhungry

    The other day I was just commenting on how my jeans were getting a little too tight for my likening but I didn’t want to give up carbs. Now I am glad I don’t have to. These muffins look as good as any full fat version.
    Nicole @ Youngbrokeandhungry recently posted..Cheap Eats: My Sweet Little CakesMy Profile

    Reply
    • Ashley

      Ugh, I tried giving up carbs (once) and it wasn’t pretty. These were so good!

      Reply
  6. Averie @ Averie Cooks

    They’re beautiful! I have a strawberry recipe coming this week but I wish I could just reach thru the screen and eat your muffins! Your photography is just stunning, Ashley!

    Reply
    • Ashley

      Seriously, Averie, that is pretty much the best compliment ever! I’m in serious envy/awe of your photography, so that means a lot to me. Can’t wait to see your strawberry recipe!

      Reply
    • Ashley

      Thank you so much, Lynn! So glad you stopped by!

      Reply
  7. Trena

    I made your Skinny muffins tonight and they are perfectly delicious! I have a question..since they’re made with yogurt and eggs, do they need to be refrigerated if not immediately eaten?

    Reply
    • Ashley

      Hi Trena. I think they would be okay left out for the day, but otherwise I would refrigerate them. I did when I made mine, then just popped ’em in the microwave for a few seconds for a quick breakfast on the go. =)

      Reply
    • Ashley

      Thanks so much, Trish!

      Reply
  8. Laura

    Mmmm these look delicious!! Great photos too! One question- do you think I could make them with frozen berries? I’m worried about there being too much moisture this way, but I’ve got to plan ahead for some visitors and I know fresh berries won’t keep long enough until I plan to make these. Trust me, if I could use fresh strawberries I would!! Can’t wait to try these.

    Reply
  9. Karen

    Loking forward to making these! I bought too many atrawberries for a salad I plan to make. LOVE that it’s healthier than regular muffin ingredients. I have some Maine blueberries in my freezer. Thinking about making blueberry muffins with this recipe and using blueberry Greek yogurt. Hopefully using frozen berries won’t ruin the recipe.

    Reply
  10. Karen

    Made them with fresh strawberries and a batch with frozen maine blueberries. Used Greek strawberry yogurt and Greek blueberry for the other. They were fantastic!!! FYI – so much easier to use the blender for only the dry ingredients. Then add the yogurt and eggs. The last step fold in the fruit. Plan to make these often. Going to try with peaches, bananas, the friut choices are endless!

    Reply
  11. Sarah

    I love this recipe and have made it once before. I just made it again, except I adapted it so I could use fresh blueberries instead. I used plain yogurt, honey and blueberries. I added two blue berries to the top of each muffin top as well. I hope they turn out as good as the strawberry version we see here.

    Reply
  12. Stephanie

    Can you use quick oats?

    Reply
  13. Rachel

    This looks so good. If I wanted to bake it in a loaf pan like a quick bread, do you have any idea on how long I should bake it for?

    Reply
  14. Deb

    Just made and not too bad. I didn’t have a blender, so I used my Bullet and grounded up the 2.5 cups oatmeal making into flour. Mixed all ingredients in my Kitchen Aid and drained my frozen strawberries and mixed up. Olive oil up my 9×8 pan and conv. Baked for 15 min.

    Reply
  15. Lana

    I just made these, and they came out delicious. They really are perfect in every possible way. I added about a tsp of orange zest and substituted strawberry yogurt for plain because that’s what i had. I’m definitely making these again and i will try to freeze. Thanks a lot 🙂

    Reply

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