Strawberry Shortcake Muffins

I feel as if I have wanted to bake slightly healthier things lately, and luckily there really isn’t an end to the tasty and slightly healthier treats out there for us to enjoy.  I’m so happy that strawberries are still in abundance here in Florida, and you can still buy them for pretty cheap.  As a result of this, we have our own private stash of frozen strawberries at our finger tips!

Anyway, both of my bosses’ birthdays were last week, we planned some surprises for both of them.  Prime excuses for me to try out new recipes!  For one we had a impromptu breakfast, and I knew that this recipe was perfect to test out on coworkers!

Original recipe can be found here:

What You Need:

2 ½ cup old fashioned oats

1 cup plain low fat Greek yogurt

2 eggs

½ cup sugar

1 ½ tsp baking powder

½ tsp baking soda

1 ½ cup strawberries, diced and patted dry (plus an additional ½ cup strawberries, diced for topping muffins


And Here’s What You Do:

  1. Preheat oven to 400 degrees.  Line 12 muffin tins with foil muffin liners
  2. Place all of the ingredients (except the strawberries) in a blender, and blend until oats are smooth.  Pour mixture into bowl, and stir in strawberries. 
  3. Divide batter among cupcake liners, then place remaining ½ cup of strawberries on top of muffins.  Bake for 20-25 minutes, or until toothpick comes out clean.


What I Did:


I tried to find foil muffin liners in three different stores, and I never found them.  Interesting, considering that they were everywhere at one time.  Is it a conspiracy?  Perhaps… I used paper liners sprayed with Baker’s Joy, and the muffins did not stick at all. 




I don’t have Scott for a reference for this recipe, but everyone at work really seemed to like them!  They weren’t super sweet, and the oats added a very nice texture.


I can see making these again, especially for breakfast!


Until next time,

Peace, Love, and Cupcakes!

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