Gluten Free Strawberry Muffins

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

Ingredients:

• 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)

Directions:
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!
Enjoy!

<--- click the magic button for nutrition info and a printer friendly version!

Linking up at some of these great parties!

                  

 

Tweet

Chocolate Chip Muffins

I am on a mission to try to get my husband to eat some breakfast.  Even if it's not something super healthy, I would feel better if he would eat something for breakfast.  He has a physically demanding job, has been known to put off eating if they are running behind.  I can't control what happens on his job site, but I can make sure that he at least has something to eat before leaving home so he has some energy!  However, he is not a big breakfast person, doesn't like milk or cereal or eggs, so I have to be a bit more creative.

He does have a habit of going to the cookie jar on his way out the door and grabbing a cookie (or three) but I was aiming for something a little more filling.  Enter these chocolate chip muffins.  While I am sure they are not the healthiest breakfast item out there, they are a good something to have to start your day and the added chocolate chips make them sweet and make my husband willing to eat them.  I hope you enjoy them as well!

Chocolate Chip Muffins

Recipe adapted from Creative Savings

Ingredients:

•  1 egg
• 1 cup sour cream (8 oz)
• 5 TBSP butter (melted)
• 1 tsp vanilla
• 1/4 tsp salt
• 1 1/2 cup flour
• 2/3 cup sugar
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 cup chocolate chips (or mini chips)

Directions:

In a bowl, mix the wet ingredients.  Stir in dry ingredients until just blended - no not over mix.  Finally fold in chocolate chips.  Place paper liners in muffin tin and fill 3/4 full with mix.  Bake at 350 degrees for 18-20 minutes - test center of larger muffin with a toothpick.  Muffins are done when toothpick comes out clean.  Let cool.
These also freeze well and can be re-heated in the microwave for 10-15 seconds.

<--- Click here for a printer friendly version and nutritional info

Tweet