Recipe: Strawberry Shortcake Muffins

Looking for something sweet, healthy, gluten-free, and taste like dessert? Strawberry Shortcake Muffins are easy to make and only take 30-35 minutes to make AND they’re only 2 Weight Watchers points each.

Ingredients: 

• 2 1/2 cups old fashioned oats (not quick cooking)
• 1 cup plain low fat Greek yogurt
• 2 large eggs
• 1/2 cup baking stevia (or other sweetener that measures similarly to sugar)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup of strawberries
• Optional: 1 tsp lemon juice and another 1/2 cup of strawberries (diced for the top of the muffins)

Note: Paper cupcake liners do NOT work with this recipe. Use either silicone muffin pans, silicone baking cups in a regular baking tin, or take apart the paper ones and just use the foil ones.

Directions:

1. Preheat oven to 400 degrees. Line 12 muffin tins with liners (see italicized note above).
2. Place all of the ingredients, except strawberries in a blender or food processor. Blend until oats are smooth.
3. Pour mixture into a medium sized bowl then stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This is optional,  but makes the muffins taste even more delicious!)
4. Divide the batter among cupcake liners. Bake for 20-25 minutes or until toothpick comes out clean.

That’s it! Thanks to Dashing Dish for the amazing recipe!