Thursday, May 14, 2015

Strawberry Shortcake Muffins

Submitted by: Coach Taryn


2.5 c. oats, whole, dry, organic
1 c. yogurt, greek, plain, full-fat, plain, organic
2 egg, omega-3, cage-free, organic
0.75 c. coconut sugar, organic
1.5 tsp. baking powder, organic, gluten & aluminum-free
0.5 tsp. baking soda, pure
2 c. strawberries, fresh, organic


Preheat oven to 400ºF. Line muffin tin with foil liners. (I bought the foil liners from the store and just took out the paper insert. Paper liners don't work well when there's no flour in the recipe.) Place all ingredients (except strawberries) in a blender or food processor. Blend until oats are smooth. Pour mixture into a bowl, and stir in 1 1/2 cups of strawberries. Pour batter into muffin pan, dividing among the liners. Top each muffin with remaining 1/2 cup of strawberries. Bake for 20-25 minutes (until toothpick comes out clean). Each muffin has 1 carb and .5 protein.

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