Skinny Strawberry Muffins
Serves: 12 muffins
  • 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
  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.
from the totally awesome Dashing Dish
Recipe by Kitchen Meets Girl at