Love Love Love me some summer produce! One of my all time favorites - strawberries! I get so excited when the Driscoll strawberries start appearing in stores and the prices on berries start to drop - it means strawberry season is on the way! This year our strawberry season was a bit late (due to our late spring) and only started in mid-June. I, however, was super happy with the late season, since the opening of strawberry picking coincided with my first day off for summer! I got a little over zealous (of course) when I first went picking, and picked about six pounds (Side note - I love that there is a pick-your-own strawberry patch just outside of town - literally less than 10 minutes away. Makes it easy to go every few days so we can always have fresh strawberries to eat as long as they are in season!).
So, I had six pounds of strawberries, and while my husband is a champion strawberry eater, this was a bit much for just the two of us. I also knew I didn't want to freeze the berries, as I haven't really found myself using up the berries I freeze - they just don't compare with the fresh ones! So while I was definitely enjoying strawberries, yogurt, and my homemade granola for breakfast, I needed another way to use up some berries.
So I did what any girl does and headed to Pinterest and started searching for strawberry recipes. I found a few strawberry muffin recipes and was intrigued. When I saw this one was even "healthy" I knew I wanted to give it a try right away. These muffins are about 110 calories each - perfect for breakfast for my husband or a morning snack for me - and they're delicious!
Gluten Free Strawberry Muffins
Recipe adapted from Dashing Dish
- 2 1/2 cups old fashioned oats
- 1 cup plain or vanilla yogurt (may also use Greek yogurt)
- 2 eggs
- 1/2 cup to 3/4 cup sugar (depending on taste)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup Driscoll strawberries (diced and patted dry)
Preheat the oven to 400 degrees. Line muffin tins with silicone muffin cups, or use a silicone muffin tin. (The regular paper cupcake liners do not work well with this recipe, if you don't have silicone muffin cups or a silicone muffin pan, use foil liners instead)
Place the oats in a blender or food processor and chop them up until they are a fine powder. Blend in yogurt, eggs, sugar, baking powder and baking soda and mix until smooth. Stir in strawberries by hand.
Divide batter into 12 muffins and bake for 20-25 minutes, or until a toothpick comes out clean.
Eat warm, eat when cooled, or freeze for a later date!
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