I am in LOVE with strawberries…Which is why on my birthday, (when I had the choice to do anything my heart desired), I decided to go strawberry picking!!! Knowing that I would soon have an abundance of fresh strawberries, I knew I had to come up with an amazing recipe that would showcase one of natures finest ‘desserts’! When I whipped up this muffin batter for the first time, I wasn’t sure what to expect, (or even if they would turn out!) I knew I wasn’t going to be disappointed when they began baking and suddenly our whole house smelled like strawberry shortcake! I could barely wait for them to cool before I tried my first bite, and I knew instantly that this recipe was going to be a hit for strawberry lovers like myself everywhere! Enjoy!
Dashing Dish
Strawberry Shortcake Muffins
Here's the Dish
Method
The estimated total time to make this recipe is 30-35 Minutes.
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
Serve and enjoy!
Ingredients
| 2 1/2 cup | Oats (old fashioned kind, not quick cooking) |
| 1 cup | Plain low fat greek yogurt |
| 2 | Eggs |
| 1/2 cup | Baking stevia OR 1 cup sweetener of choice that measures like sugar 1 |
| 1 1/2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1 1/2 cup | Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins) |
| Optional | 1 tsp lemon juice |
| *Note | The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur! |
1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.
Katie's Tip!
I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur! Nutrition Breakdown
| 12 | Servings (muffins) |
| 93 | Calories Per Serving |
| 2 g | Fat |
| 23 g | Carbohydrate |
| 4 g | Fiber |
| 2 g | Sugar |
| 5 g | Protein |
| 2 | WWP+* |
*Weight Watchers Points per serving
230 Comments
Maryea {Happy Healthy Mama} said:
This recipe is a keeper! I love the big chunks of strawberries.
Amber said:
I recently went gluten free and I must say these muffins were SO delicious! I ate like 5 in a row! Thank you for this!!
Shannon said:
These muffins looks so good! I bet they taste great too! =)
Thanks for the recipe, Katie! =)
kate said:
ooh these look so amazing I love strawberry shortcake in the summer and this is such a creative take on it!
Lynn Z. said:
I LOVE strawberry shortcake and can’t wait to make these! Thanks for sharing, Katie!
Also, when I first started baking brownies, I decided to bake them in muffin tins as opposed to a sheet pan. With the sheet pan, it’s a pain in the you-know-what to cut them AND try to get them out of the pan without wasting half the brownie. With a muffin tin, all of the brownies are the same size and every brownie has an “edge” (my fave part!)
At first I used the paper/foil liners – then realized I was losing half the brownie trying to rip the paper liner off. So I started using the foil liner only – what a difference! The foil peels right off and nothing is wasted! Voila!
Lynn
Ari@ThE DIVa DiSh said:
I love the idea of these! and picking strawberries sounds like such a fun birthday!!
And that batter looks so rich and creamy!
lisa said:
straberries are one of MY favs too!! I used to love going strawberry picking when I was younger! :) My mom said I used to come home RED hahah :)
these look yummy- thank youu! I will be trying these soon. the pic looks amazing as well =]
Leah said:
I can’t wait to make these! My in-laws are coming into town tomorrow, so these will make a great breakfast option. I think I will have to get some silicone liners. I use the foil ones, but the silicone would be awesome. I strongly dislike cleaning muffins tins, so yeah for liners!
Daisee said:
Ooh these look delish! I’m also happy to see you have the weight watchers points up! :D
BakingEpiphanies said:
What a warm & lovely blog this is!! Just came here through foodgawker. I love that you add the calorie counts for everything. Plus, I just have to say this – you are adorable!! I hope that wasn’t too weird, but seriously I want to LIVE in this blog.
Okay. Enough gushing.
Sasha said:
This recipe is sheer GENIUS! It looks like a naughty treat, and tastes jussttt as good im sure, but so easy and healthified! Will definitely be trying it out
(Just as a note, in the recipe it says stir in the strawberries (not how many) then top with the remaining, its pretty obvious of course I just thought you might like to make it a little clearer for the slow people of the world like myself :) )
Izza said:
I was just wondering if you knew the calories — along with fiber; fat; protein & carbs?
Sonia The Healthy Foodie said:
Those muffins look delicious, Katie! And nice tip about the paper cups! I never knew why they didn’t work with any of my muffin recipes… they all use flour, but probably not enough of it, and probably not of the right kind either. I never user all purpose.
Say, how do the silicone cups work for you? I have silicone muffin pans and I’m not sure I like them, yet. For one, they get really sticky and messy looking because of the addition of non-stick cooking spray, it doesn’t seem to want to come off. Do you have to use the cooking spray with the cups also? They are so cute to look at, I sure would love to give them a try…
Aron said:
I use the DeMarle cookware. No cooking spray needed. They come out clean, and no sticking and clean up is super easy.
Stephanie said:
I just bought the silicone cups and can’t wait to make this recipe. Do you just use 2 TBS stevia or do you use 3/4 cup? I have never baked with stevia, so it will be my first time. Can’t wait to try them!!!
Jenna said:
Hi, I just discovered your site and will be book marking it!
Kathleen @ KatsHealthCorner said:
Oh man. I LOVE THIS!!! Unfortunately, I already ate all of my strawberries….. I guess I will have to buy some more! ;)
Rach said:
They are SO cute! And they sound super tasty too! :)
Jenny (Fit Girl Foodie) said:
These are adorable! Love how ingredient friendly it is :D
hellooolife said:
i made these and they were sooooo good! thank you!
Elise M. said:
I made these tonight substituting the plain yogurt with strawberry yogurt, and substituting the strawberries with blueberries (It’s all I had); they are delightful! And it makes me happy they aren’t full of flour… I can feel ok about eating them. :) Thanks for the recipe and your ingenious ideas!
Jenn said:
Did you use strawberry plain yogurt or greek? I have some plain yogurt in my fridge and I’m hoping it will work just as well?
Dashing Dish said:
yes either will work! :)
Dapeach said:
Sooo glad somebody tried with regular/plain yogurt. I’m not a fan of the Greek stuff. I like yogurt, but I still like a little sweetness and my weakness is shamefully Yo-plait.
Jennifer Leigh said:
I have never used silicone cups before- do I still need to use non-stick cooking spray? Thanks…
Anna said:
I love you blog! I was wondering do you use the liquid or powdered stevia for these. Thanks
Mapi said:
Katie – When I made this and put it in the blender, everything was just so thick, it would get stuck. I went over the ingredients one more time to make sure I got them right, and I did. Am I missing something? Is there anything I can add? By the way, I LOVE your site! It is amazing!
Meredith said:
I was wondering where did you get the silicone muffin tins?
Ileah said:
These are really good, but I added 2TBS of truvia and if you use that brand I would recommend adding a little more to make them a little bit sweeter. Thanks for the recipe :)
Erika said:
How many points is 1 muffin for weight watchers I couldn’t find it.
Wendy Bohachick said:
I put the recipe into WW online tools and it comes out 3 points plus for 1 muffin, but so worth every point.
Erika said:
How many points is 1 muffin for weight watchers I couldn’t find it.
Erika said:
How many points is 1 muffin for weight watchers I couldn’t find it.
Erika said:
How many points is 1 muffin for weight watchers I couldn’t find it.
Brandi said:
These were great! I ran out of Greek yogurt and subbed in light sour cream to make up the last 3 ounces. I also added a little flax meal to up the fiber! I loved them. My little brother and husband who are extremely picky devoured them, I had to put them in a container out of the kitchen to ensure I had some for breakfast this week! Just ran across your website and can’t wait to try your other recipes! Thanks!!
Jennifer said:
Great idea about the flax seed…I’m always looking for foods to add it to.
Crystal said:
I made these this weekend. I added coconut and half yogurt half sour cream and added honey instead of sugar. Seriously these were sooooo good. Thank you!
Mimi said:
How much honey did you substitute in instead of sugar?
Aleisha said:
My dad LOVES strawberry shortcake, so I can’t wait to show this to him! :-)
Thank you for sharing all of your recipes! You make eating healthy so easy! I have about every other recipe bookmarked ;-)
Valerie said:
They’re in the oven! That’s it- what you said about processing the oats first. The mixture was difficult to work in the blender, and that’s exactly what I had thought of, to do the oats first, and then stir the rest by hand. They smell good- I’ll let you know how they taste! I used egg whites and non-fat Greek yogurt!
Christyn said:
Made these tonight — my first time back to baking in MONTHS! Thank you for sharing this recipe!
Alyssa @ Life of bLyss said:
um, these look fantastic, lady! I can’t wait to try ‘em out.
Laci said:
Do you know how many carbs are in each muffin?
Kerry Janett said:
Love Love Love your website! Love your commitment to the Lord and all of your healthy recipes!!!!
Thank you!!! PS can’t wait to try these muffins!!
Jennifer said:
Would cooking spray work to coat the muffin pans instead of using silicone or foil liners? I don’t have either of those and I really dont’ want to run out to the store. LOL
Dashing Dish said:
hi jennifer! muffin pans would work…I just worry that they may stick being that they are made with oat flour…I guess, if it were me, i’d go for it…Just spray extra good! :)
Alex said:
I used a nonstick metal pan and sprayed it and aside from a few sticking points (easily loosened), I had no issues, though I think you may need to adjust cooking times–at least I did.
Bridget said:
These look amazing and I love that they are gluten free! I can’t wait to try them. I am going to start a batch right now!
Christy said:
I just found your website through Pinterest, and I LOVE it! Wish I could have found it sooner. I really enjoyed reading your testimony, and watching the video. I have a gluten allergy, and I noticed many of your recipes are GF, that is awesome! I am excited to try out some of your fitness workouts, and these delicious recipes! Thank you for sharing your testimony, and allowing the Lord to use you in this way. :)
Josephine Peyton Sturkey said:
did you use 2 tblsp of BAKING stevia or of the stevia PACKETS? i only have the packets, so confused on the amounts i should use. thanks for the killer recipes!
Dashing Dish said:
hi there! i suggest 12-15 packets stevia, that will make them pretty sweet, if that seems too sweet, start with 8 packets, and add a few at a time until batter is perfect to your taste!
Rachel Snell said:
This was the first recipe of yours that I tried, and I confess that we loved them so much we have made them three times in the last two weeks! They are hearty and fill you up, unlike some other sugary breakfast muffins. We also made them with raspberries and they were delicious. Thanks for the amazing recipe!
Maureen said:
Can I use truvia if so is it 1/4 cup or 3/4 cup mine didn’t have much flavor!?
Dashing Dish said:
If using truvia i would do 1/4-1/2 cup :) taste the batter, and add more if desired! :)
mary said:
i’ve tried this recipe twice, but my batter is always very pasty. i ground the oats in the food processor first, and then mixed everything together. it is thick and lumpy and stays that way when i bake it….never smooths out. they look really bumpy and hold the shape they take when i plop them into the liners. is anyone else having this problem? it seems that most people who had good results made modifications to the recipe.
mary said:
also, mine kind of tasted like gummy oatmeal :( i really wanted this recipe to work … it’s simple so i’m not sure where i could have gone wrong ??
Dashing Dish said:
hi mary, put everything but the strawberries into the food processor… the batter should be nice and smooth before adding the strawberries and baking these! :)
mary said:
thanks, katie! i’ll give it another try :)
Taryn Camp said:
I had the same problem :( Did you ever get it to work?
Dashing Dish said:
just make sure to blend oats.. you can blend them before adding the rest of the stuff, then mix everything in a bowl!
Troye said:
Just took these out of the oven and I must admit that when I decided to make them I was a little skeptical. Never made muffins without flour or oil/butter, let alone neither of them. I have to say, they are really good. My kids are never going to suspect a thing in the morning. I didn’t have strawberries, but had some raspberries, blueberries and blackberries so I threw those in. Definitely a recipe I am keeping and using many times.
Danielle said:
Ok I made these muffins and Im confused I use 2 and a half cups of the oats and then the eggs, lemon juich and the contaners of the chibani greek yogurt. but anyway my batter turned out really thick and it was really hard to get it to mix in the blender. am I doing somthing wrong?
Lazar said:
What can i use to substitute for the yogurt?
Dashing Dish said:
applesauce
Jamie said:
Curious- coul mashe banana be used instead of sugar and still bake the same? Or possibly flavored yogurt and omit the sugar- if the latter, would the calorie content go up or down?
Dashing Dish said:
yes you could take out the yogurt and omit the sugar or omit the yogurt and replace the yogurt with banana…not sure about the taste though :) … and calories will vary depending on what you use!
Jamie said:
I’m not trying to omit the plain yogurt- just sugar. So the options I was thinking of was 1) mashed bannanas instead of sugar 2) flavored yogurt instead of plain and omit sugar 3) honey instead of sugar. Based on consistency for baking curious your opinion on what to do.
HopeinMi said:
I just found your site through Pinterest. And have a question about the sugar. If I don’t use a substitute sugar are you saying to use 3/4 cup of sugar? I am allergic to all those sugar substitutes so I can never use them! Thanks for your time!
Dashing Dish said:
yes! that is correct… although i may start with 1/2 cup sugar and taste the batter and see if you need the extra 1/4 cup!
Linda @ Linda's Lunacy said:
These muffins sound great. I can’t see the list of ingredients, though. How can I find the list?
Dashing Dish said:
upper right corner :)
Linda @ Linda's Lunacy said:
Oh, I found it! I have my window open to half screen, so I couldn’t see the right side. lol Thanks!
Rachel said:
These look yummy! I have some strawberries that need to be used, so this will be perfect. :)
If you want to use paper baking cups, just spray them with baking spray after you put them in the muffin tin. Solves the problem of sticking paper.
natasha said:
Simply wonderful! I made these for my friend who just had a baby. one thing to watch for is not over mixing the oatmeal it will turn to a paste and not be smooth. I used 1/4 cup plus 2 tbs of agave and pureed a cup of strawberries to the mix. I also diced about another cup of strawberries so that there would be chunks when you bit into the muffin.
Thank you so much for this!!
Neena Mcneely said:
I tried these and they were great! I added flax seed and used agave syrup for the sweet taste. I also used mini muffin pans sprayed with cooking spray and the muffins came right out. Delicious! Thanks for the recipe!
Kym Butner said:
Katie ~ Just finished making two dozen of these tasty little treats and may I say … A – MAZ – ING!!! Thanks for sharing :)
Question – Have you ever frozen them? I would love to freeze up a boat load so when I’m in need … whaa-la … they’ll be right at my finger tips!
Blessings,
Kym
Dashing Dish said:
yeah! thanks kym! i have…i love to freeze my muffins and do just that :)
they re-heat pretty well at about 30 seconds each in the micro :)
Milan said:
Yumm! Just made these. They are too die for. I substituted the oats for almond meal. Came out great!
Celina Lara said:
Made these tonight, came out perfect! Looking forward to having one for breakfast tomorrow! :D
Abby W said:
I just put these in the oven and the smell – WOW. My batter definitely was way too think (I think it might have actually killed my brand new food processor, sad) so I added about a cup of almond milk. Can’t wait to see how these turn out!
Thanks for the great recipe!
Krista said:
I made these for my daughter’s birthday treat at school. I just subbed the greek yogurt for soy yogurt ( my girls have dairy allergies) and the turned out great! YummY YummY
gal gone gluten free said:
Just lovely, gonna try these with some GF Oats for a Sunday Brunch! GGGF
Allison said:
Can you use low fat plain yogurt also?
Dashing Dish said:
yes
Allison said:
Can you subtitute low fat plain yogurt for the Greek yogurt?
Dashing Dish said:
yes :)
Terrie said:
These muffins were an absolute delight and super easy to make. I did, however, have one little problem: my muffins stuck to the foil cupcake liners. Is it that I was so eager to sample my wares that I should have waited for them to cool? Is that the key to easy removal of the foil liner?
P.S. I ground up my oats in my handy chopper then combined the remaining ingredients in a bowl and mixed by hand.
Jamie said:
I LOVE these muffins! Have made them twice. The first time, I also had trouble getting the ingredients ground enough and the batter stayed thick and lumpy. The second time, I added 1/4 cup applesauce in addition to everything else. (I’m not a baker, and it was the only thing I could think of w/o adding points, and I sliced my strawberries a little smaller.)
I did make one slight change both times… Chocolate covered strawberry muffins. As a chocoholic, I am trying to find better ways (well healthier) to incorperate a little chocolate into my day. I cut the sugar in half and added 1/2 cup mini chocolate chips. AMAZING! and not 5000 empty calories
YAY for your blog, I could spend hours here. Thanks!
Marla said:
I live in the Philippines and don’t get strawberries but I used mangos and they were fabulous! :) Thanks.
Beth ann said:
Do the left overs need to be refrigerated?
Dashing Dish said:
i always do… but if you left them out for only a few days that would be fine!
Paula said:
I just tried out the recipe and they were fantastic! I didn’t have any problems with the batter, it blended smoothly together in my food processor. I ended up using 1 6oz container of Vanilla Danon Light and Fit in place of the cup of greek yogurt, but it is delicious nonetheless. Also, I just avoided muffin liners altogether and simply sprayed my nonstick pan instead (I didn’t want to go out to buy cups). They came out perfectly! This was my first time to your site and I look forward to trying more delicious treats!
M L Mahmud said:
Does anyone know what would happen if I used quick cooking oats? My hubby went on an oatmeal binge and then fell off — and I’ve got left overs…
Dashing Dish said:
Sorry quick oats won’t work
Anthea Sanburn said:
Great recipe. Spray the muffin cups and they wont stick!!!
Wendy Bohachick said:
If you plug the recipe into Weight Watchers e-tools, it comes out 3 points plus per muffin. The 2 points must have been on the old system. They are very yummy though and worth every point. I keep them in the refrigerator, put them in the microwave for 15 seconds and spray with I Can’t Believe It’s Not Butter spray. Delish!
Michelle said:
Can I use regular yoghurt instead of greek yoghurt because Greek yoghurt isn’t available where I am living at the moment.
Thanks
Lisa said:
Hi! This looks amazing! However, we dont do dairy, do you think the soy yogurt would work just the same as the greek yogurt?
Dashing Dish said:
sure could!
Jackie said:
These were great and very easy to make. I did not have plain yogurt – I hate it – but I had fat free greek strawberry yogurt which made these even better! Just a thought! Thanks for the great ideas!!
Kelly said:
Just pulled these out of the oven and they look delicious!!!! Thank you for posting a flour-free, healthy muffin recipe. :)
Tiara said:
These were amazing! My family was surprised when I told them they weren’t made with flour. I did make some modifications. I used quick oats because I didnt thoroughly read directions. I only used 6 oz of greek yogurt and used strawberry greek yogurt since these are strawberry muffins. Then I put all the juice of the lemon in because I love lemons haha. I might’ve put some extra strawberries in because you can never go wrong with strawberries ;) came out great and can’t get enough!! Oh tip: if mixing in the blender, mix all the ingredients together by hand first so that it blends easier! I just mixed it in the blender then it’s ready to go.
Lisa said:
I don’t understand the “1/4 cup baking tbs stevia sweetener” part. Is the “tbs” for tablespoon? Quarter cup baking tablespoon stevia sweetener? It’s probably just me, but I can’t figure out what you’re telling me here. :)
Dashing Dish said:
1/4 cup baking stevia :)
Katie B. said:
I made these the other day and (since I’m lazy) chanced not grinding the oats down. They turned out wonderful and delicious but then, I love oatmeal and granola. Still very muffin-like, even though the batter was pretty chunky.
Lori said:
Mine did not look anything like these. Don’t know where I went wrong.I had an issue using a blender so went to a mixer and the oats never blended right
wendy said:
can regular greek yogurt be used… thanks ASAP please :)
Melody hemphill said:
Are the calories based on using sugar or using a sugar substitute?
Dashing Dish said:
a natural sugar substitute, stevia
Whitney Ramboz said:
These turned out heavenly! I also made your banana ones and they are totally fab! Thanks so much!
Sheilah said:
Found this recipe on Pinterest last night and made them today! I substituted applesauce for the yogurt and used 3/4 cup sugar in a metal muffin tin, they were ready to go at 20 minutes. Next time I’m going to cut the sugar completely and add in an extra half cup of strawberries. They turned out so yummy and quite nice to look at too.
Tanya said:
Hi! Will honey work as the sweetener?
Dashing Dish said:
i’m afraid it wont, it will change the ‘wet’ to dry ratio
barbara said:
These were delicious and can be made with honey if you don’t have sweetner. Very pretty with chopped strawberries on top.
(I put 1/4 cup chopped apple in also)
Thanks for great recipes!
Nakita said:
I love this! I’m currently working on losing weight, so any tasty, healthy recipe I can find helps! I was just wondering about one edit to the recipe.. Would using just egg whites work? It would take away (even more) fat and calories and make these and even HEALTHIER option. I know normal cake, etc., recipes that call for 2 eggs need 3 whites if skipping the yoke. Would that be the same for this recipe?
Dashing Dish said:
sure!
Cherie @ Cherie Runs This said:
They look AMAZING! Can’t wait to try them!
Brittany said:
I didn’t read through the comments before attempting this recipe. I threw it all in the blender. It did a whole lot of nothing. I ended up adding a splash or two of milk and then adding a little more oatmeal to thicken it back up. We’re out of strawberries so I topped with bananas. The kids are super excited to try them. They’re almost done. Thanks for the recipe :)
Christi said:
Can you use non fat greek yogurt opposed to the low fat??
Natalie said:
Hi! Maybe I missed it but which sweetener did you use to calculate points? I’d love to try these they look yummy! Also… I’m figuring the + symbol means Points Plus? Thanks so much! :)
Dashing Dish said:
i used stevia, but i suggest either stevia or splenda….or a no cal sweetener of choice
Brooke Carter said:
Thank you so much for sharing this awesome recipe! Just made a batch this morning after realizing that I didn’t have enough milk for cereal :) Anyway, they came together fast and easy and were a huge hit with the kids. These will be a great grab-n-go breakfast for school mornings…even my non-oatmeal-eaters will eat these! Thanks again for a fast, easy, healthy, AND delicious recipe!!!
Kayla said:
Well, I feel silly. I got on to comment asking what I did wrong, because I made these and they came out very gummy and much darker than the pictures. My one year old refused to eat them, and I’m afraid to ask my husband. However, while reading through the comments I saw someone ask something about eggs, and my brain went “eggs?? what eggs??” which is when I realized that I did not include the eggs in this recipe. I assume that can account for the gumminess and darkness, and I hope I am right. GEEZ!
Josie said:
I’d like to make these with honey instead of sugar…any thoughts on the amount I should start with? I’m also going to add chia seeds and see how they come out!
Marieanne said:
Hi there, made these last week with bananas and walnuts, one batch with stevia(which I use a alot) and one with real sugar. The stevia batch were just ok, but the regular batch were really good. Today I made them again, first batch with chopped blackberries, these turned out delicious, and the second batch with the strawberries(just came out of the oven so to hot to try, but smell amazing). Instead of 3/4 cups sugar I only used 1/2 cup, my husband and I dont like these very sweet, and it really lets you taste the berries so much more. Everyone should try these, they are great if you are trying to avoid flour in your diet. will be trying with other fruits, Peach would be delicious I bet!
Kellie said:
I made them today and used 1/2 c real sugar and they are divine! So glad to have found this site. Can’t wit to try different variations and new recipes!
Jenn said:
Hi! I can’t wait to try these… I accidentally bought vanilla greek yogurt and noticed it is LOADED with sugar :( I don’t like to eat yogurt with that much sugar but thought it would work in this recipe… if I leave out all or most of the additional sugar will it totally mess up the dry/wet ratio?? Thanks!! BTW these muffins are genius!! I can’t wait to try all kinds of variations with fruits & berries!!
Lacy said:
This recipe looks awesome! I’d like to make these completely vegan.. but I have a question for the eggs… Are they used for leavening or binding in this recipe? Thanks!
Dashing Dish said:
binding :)
joy said:
For lack of either silicone or foil liners, I took a risk; Your recipe turned out nicely in a loaf pan. I used parchment paper and lightly oil sprayed it. I used only the 1 c berries blended into the mixture. The result was perfectly baked and delicious to eat. Next time I am going to try the suggestions written by Marieanne & Sheila. :) ty
Kim said:
My batter also turned out very thick and lumpy. But I think that had to do with the fact that my blended isn’t the greatest. I still thought they turned out good. They where a bit more course and my 5 year old refused to eat them but my 1 year old loved them so it worked out in the end. Next time I will get a food processor and I am sure they will turn out more smooth. Thanks!
Jenni said:
I made these muffins for brunch this morning and they were a huge hit!! Adults and kids gobbled them down! Unfortunately for me I have no leftover muffins! Thank you for sharing!!!
Nicole Bateman said:
Just made these (via Pinterest). Delish! I used half honey/half Equal and it was perfect. Thanks for sharing!
Andrea Winbigler said:
So good! I made these this morning and loved them. Thanks for the recipe!
Violet said:
Just made these but with blueberries. They’re good but I like the batter even more, I’ll be making muffin batter smoothies with these ingredients minus the egg!
Ruch said:
hey would by any chance no what I could use as a replacement for eggs ? love the recipe really wanna make it.
Amy Drogalis said:
Made these last night, and all I can say is Yum!
Kim said:
I just tried these and I’m really happy with them! I put in strawberries and blueberries. I did tweak the recipe a bit though. I only had about a cup and a half of oats so I used about 3/4 of whole wheat flour too and added 2 T of ground flaxseed. I used 8 packets of Splenda and they probably could be a little sweeter but still good. I need to buy some Stevia so will use that next time. Oh, and I did add 1 T of coconut oil, I guess something in my head said I needed a little fat or they will stick. I used foil liners and it was fine. Next time I will use no oil. I did think the batter was a little thick so added a T of water. I entered the recipe in myfitnesspal and they come to 107 calories each, 15 carb, 6 protein, 3 fat, 3 fiber. Thanks for sharing this, I will be making again!
KT Royale said:
Don’t know if anyone else noticed, these are on a vegan board but have eggs, and therefore, are NOT vegan.
Michelle said:
Has anyone substituted flax meal for the eggs in this recipe? I have an egg intolerance but really want to try these. Thanks :)
PATRICIA said:
I was wondering how much grams of fat, carbs and protein does each muffin have?
Lauren said:
I just made these and they are GREAT. Changed very little, used regular sugar, only had individual containers of yogurt so used Oikos strawberry and made up the difference with low fat sour cream. Also I am usually guilty of overmixing muffins so they are chewy….What I did is ground the oatmeal in my processor then gently folded it into the wet ingredients. The texture is much better….
Thanks for the recipe!!
Summer said:
just pulled these out of the oven and had a taste – yum! seriously so delicious. i could barely wait for them to cool because they smelled so good, too. i tried using bits of foil paper as liners which was not very wise, it worked ok but i still had issues with sticking. thanks so much for posting!
greg said:
Katie
Love the website. I am a triathlete and passionate about healthy flavorful eating. You have by far the best collection of healthy recipes I have ever found. And my kids love everything I have tried so far. Keep the great ideas coming!
Greg
Kelly said:
Could agave nectar be used instead of the powder sweetener? If so, how much would you recommend?
crystal said:
I don’t have Baking stevia or sweetner. How much regular sugar do I use?
Dashing Dish said:
3/4-1cup
Kelly said:
Are they still healthy if I use regular sugar? How many calories per muffin would that make if I used 1/2c of regluar sugar? Thanks so much
Mook Attakanwong said:
mine is currently in the oven! waiting waiting!
Shelby said:
great recipe! I had to use defrosted frozen berries and it sill worked well (patted dry!) and also added a little dried cranberry. I also sprayed the muffin tin with PAm, because I had no liners.
thanks for the healthy treat! it’s still healthy even if I eat three for breakfast, right? :)
Audrie said:
I made this tonight & they are lumpy & somewhat dry. I used steel cut oats–would you recommend not using that type of oats?
Dashing Dish said:
you are correct… steel cut oats will not work. sorry.
Ruth said:
I am so bummed that these did not turn out. I have been looking forward to them for a couple of days. The batter was brown and lumpy (why does yours look so light and fluffy in the pic?), the insides of the muffins did not cook all the way, and the stevia taste was horrible. :o(
I am going to try again with modifications because I LOVE the idea of baking w/out flour. Others have liked them so I know they are worth another attempt!
Thanks for posting the recipe and for your dedication to helping people be healthier!
Dashing Dish said:
not sure ruth…but try again! :) follow exactly and they will work!
Ruth said:
I did follow exactly the first time. This time I am going to use regular sugar for sure. I really just could not handle the stevia taste. Bummer.
Still now sure why your batter looks so light and fluffy. :o) I will try again soon though!
Dashing Dish said:
its probably your stevia… i ONLY like nunaturals stevia…all others taste bitter to me!
Maria said:
I just made this and they are amazing. Thank you. Truly- I thank you. They were so easy to make and they are so healthy!
Kristin said:
I’m going to try these with protein powder. Do you have a recommendation for how much I can add and if it will still work?
Thanks.
Dashing Dish said:
i can estimate, but it is hard to say unless i actually make them… baking is such an exact science :) i’d swap 1/4 cup oats with 1/4 cup pp to start!
Kristin said:
I just made them. Three things I found:
1- I used 1 cup of Splenda…I think it only needed 1/2 a cup. Came out a little too sweet.
2- I used frozen strawberries so I think that may have affected how they came out, next time I will be sure to use dry ones.
3- I believe for the oats you can buy Oat Flour instead of having to blend up the oats (would make it faster)…plz correct me if I am wrong.
4- You definitely have to blend the oats FIRST,
then mix in the dry stuff all together,
THEN add the wet stuff
(unless of course you have a food processor I suppose…I used my magic bullet)
Next round I’m going to try adding the protein!
Dashing Dish said:
Yes frozen wouldn’t work
Sweetness is really all personal :)
And yes oat flour would be easier although the measurement would change
Kristin said:
This recipe is great tho! Thanks for sharing with us! I will be sure to let you know how they come out with the added protein! :):):)
sharishortcake said:
Kristin, regarding the oats, if you have an immersion blender (like a Braun Handblender, etc) you don’t have to use oat flour. It blends up the oats as finely as you’d like them quick as a wink, with or without the wet ingredients added in 1st. I’ve been messing around with blending the batter a lot and not even blending it at all (leaving the rolled oats whole) and all versions have come out moist and perfect. It saves a bunch of money on buying oat flour. Happy Baking!
Oli said:
I just made them and we LOVED them!!!
Oli said:
I just made them and we LOVED them!!!
Jess K said:
These are absolutely delicious!!! So easy to make and so healthy. Thanks!
Lisa Masys said:
Can I use oat flour instead of oats and do i measure out the out flour a 2 1/2 cups or is it more or less?
Dashing Dish said:
Sure! Same amount :)
Jo Hardstaff said:
Cant wait to make these this afternoon! Do you know if you can freeze them? I know I’ll eat the whole lot otherwise!
Dashing Dish said:
yes you sure can :)
sharishortcake said:
I just HAD to come let you know how much I LOVE this recipe and how much fun I’ve been having with it. First I made the recipe with fresh strawberries, just as you wrote it, and it was de-lish! My family loved them too. So fun, healthy, and delicious! Thank you!!
Tracey Grzanich said:
I didnt have time to read all the comments (so maybe this is a duplicate), but could I use freeze dried strawberries? I have some from Trader Joes. THANKS!
Amanda said:
Thank you so much for this receipe! I made them last weekend for a party and everyone really enjoyed them. I substituted the strawberries for kiwi since some of the people at the party do not like strawberries (crazy right?) and they still turned out great. I’m glad to know that I can substitute other fruits for the strawberries and it’ll still taste amazing! Thanks again!
Valerie F said:
Forever on the lookout for “healthier” options, this recipe fit the bill for me. Having only Steel Cut oats on hand, I figured Why not? I ground up the oats and mixed everything as described. I crossed my fingers and 20 minutes later I enjoyed a terrific “Oatmeal Strawberry Shortcake”. This recipe will definitely be put in the rotation. And with all the other suggestions, this recipe will be well loved. Thanks for the great Recipe!
Valerie F said:
P.S. I used regular muffin tins and sprayed with cooking spray. The muffins popped right out :O)
Shelley said:
I know this was posted awhile back ago but hoping you could still answer a question. I just found this on pinterest and really want to make them. I know I could decrease cals more by using egg whites so I was wondering if that would work in this recipe. Can I replace both or even 1 of the eggs with egg white? will it ruin the taste, or make the consistency off?
Dashing Dish said:
sure it would prob. work!
Tolvido said:
So Yummy i just made this because it has strawberries. I made it on 2 loaf pan with parchment paper. They came out so Great!! I think i could freeze the extra right?
Thank you!!
Anna said:
I made these and they are amazing!! Although I didn’t blend the oats because blending the oats cuts out their nutrients! They turned out wonderful. I cooked them for 23 minutes and they are perfect.
Sharon said:
Just received some US Measuring cups so have these in the oven right now … they smell delicious
Kristyn said:
Why am I not seeing the recipe??
Andi said:
Can I use frozen berries instead of fresh? Will they still come out delish? Decent strawberries aren’t an option without paying an arm and a leg right now, and even then they’re barely decent!
Dashing Dish said:
sorry, they will prob. be too wet..
Reese said:
I used frozen strawberries and they worked perfectly fine. I defrosted them and patted them down with a paper towel before dicing them up. They came out great!
Tamia said:
Strawberry Muffins
Patty said:
Make these
Lorie said:
Just made a batch of these for my toddler’s breakfast at school (I was pretty unhappy to see that Lucky Charms, Frosted Flakes, and Fruit Loops were on the menu for the rest of the week). I had him taste test them when he got home from school today and he loved them!! Definitely part of his breakfast now. Thank you for this fantastic recipe! I’ll definitely be blogging about this soon :)
-Lorie
royalfeatherblog.blogspot.com
charlotte said:
who said its ww points?
Laneybugz Creations said:
These look and sound awesome! Can’t wait to try them out this weekend hopefully. Thanks for sharing.
Kim said:
Hi I just made these and they are a little gooey in the middle. I think they taste great but just wondering if the middle is suppose to be a bit gooey. If not, what maybe I am doing wrong? The outside would have burned if I cooked any longer. Thank you
Dashing Dish said:
your strawberries could have been a bit too wet…if this happens again cover muffins with foil and bake until inside is done
Alyssa B said:
I made these this morning and they were great. I threw everything in my Ninja blender, then mixed in the strawberries and poured them into foil liners that I took the paper out of. I loved that I only got a blender and a few measuring cups dirty. I didn’t make any major changes…but I used frozen chopped strawberries, strawberry greek yogurt and added 1/2 cup of regular sugar. I also used quick oats because that’s all I had.
I was skeptical because the batter just looked like a bowl of mushy oatmeal. I baked them for 25 minutes and they rose up perfectly ( I didn’t put strawberries on top)
The muffins were fluffy and had the perfect sweet flavor. I will be making these again and again with different add ins.
Thanks for the great recipe!
Alexis said:
I made these tonight and they’re yummy! I subbed honey for Stevia. My oldest son is going through a picky eating phase and he has gobbled one up already and they just came out of the oven about 15 minutes ago. Thanks!
Zaynab said:
Do you think a stick blender would work? These look amazing :-)
Randomly Fascinated said:
What a great recipe! My husband is doing a low gluten diet and he really misses muffins. He would love these! Pinning to remember. I am also sharing it with my gluten free family members.
Lindsey said:
Can you use sugar in the raw or just plain sugar?
Dashing Dish said:
sure
Jocelyn said:
Wondering if I could sub silken tofu for the greek yogurt?? Me and greek yogurt (well yogurt in general) don’t mix :( although, for this recipe if you don’t think th silke tofu would work, I’d give the yogurt a try (or I think you said applesauce would work too) thanks!!
Dashing Dish said:
to be honest not 100% sure but i think it would work…otherwise you can use applesauce
Jocelyn said:
Thanks!! I know I’ve done it before with another recipe and came out ok! I think I’ll try the applesauce first! :)
Jessica said:
These turned out great! I made a half batch the first time around and they were awesome. For my second batch, I omitted the strawberries and just made plain “shortcake” muffins. I spread some jam on them in the morning and they tasted like a healthy, yummy breakfast treat. For my next batch, I may make a strawberry puree and add that to the batter instead of the chopped strawberries. Thanks for the yummy recipe!
Jocelyn said:
Just made these! Used unsweetened applesauce in place of the yogurt and YUM!! Think next time I’ll add a bit of cinnamon too!! There will definitely be a next time!! Thanks for sharing the recipe!!
Mary Judkins said:
I am on a low carb diet is there a way to make these with total carbs low, I dont do Weight Watcher so I dont understand that part. My husband is a diabetic and this is why we have to do low carbs.
Thank you
Dashing Dish said:
these are low carb…everything on my site is! :)
Susan said:
I’m assuming one serving is one muffin? ( I have to watch my carbs)
Dashing Dish said:
yep :)
Jo said:
I made these and loved them! I even blogged about it!! ;)
Natalie said:
These look fabulous! Wondering if anyone has used frozen strawberries and how to adjust the time/temp?! Thanks
Deborah said:
Does anyone know what phase this would be for South Beach dieters? I do all the cooking and my sister has just started phase II. Was wondering if I could surprise her with these this weekend to ‘reward’ all her hard work…she’s already down 10 lbs! Thank you!
Christine said:
Can I make these with frozen strawberries? They are out of season where I live and very expensive shipped in from California. Maybe I could thaw out some frozen ones?
Kelly said:
Where are these to be stored? Fridge vs. Freezer vs. Countertop? How long do you think they are good for? I have made these two times and they have always tasted amazing for a couple of days and then tasted not so amazing. I am wondering if I need to change where I store them and for how long.
Dashing Dish said:
fridge for up to one week or frozen for 1 month
jane N. said:
Can I use applesauce instead of sweetener? If so, how much do you think? Thanks!
Dashing Dish said:
sorry no….baking is a science so if you add more liquid it will mess up the equation! :)
Katie Farrell said:
calories are at the bottom of every recipe izza! :)
Katie Farrell said:
l LOVE the silicone cups sonia! :) I agree with the clean up of the silicone pan..but the individual cups pop right in the dishwasher, and clean up soooo easy! love em!
Katie Farrell said:
stephanie, 2 tbs stevia only! :) you may want to try 1 tbs, test out the batter (taste a drop) and see if you want more or less~ stevia can vary in sweetness depending on the brand! :)
Katie Farrell said:
thanks rach! your so sweet and always encourage me with such wonderful compliments!
Katie Farrell said:
I do just for extra measure jennifer! :)
Katie Farrell said:
thanks anna! i used powder, but either would work, however go light on the drops… they are potent! :)
Katie Farrell said:
thanks mapi! i would just suggest putting the liquid ingredients in first… also, you may have to turn your blender off in between and move things along with a spoon, and then continue until everything is combined! The only thing you really want to focus on is the oats getting ground up… it may help to just grind the oats up in a food processor first, and then you can just mix everything else by hand and not use the blender at all.. let me know if that helps! :) ~ katie
Katie Farrell said:
meredith, you really can get them anywhere! :) i like homegoods or marshalls for my baking wear!
Katie Farrell said:
its 1 pp per muffin erica! :)
Katie Farrell said:
the ww points are listed right under the calories
Katie Farrell said:
awesome thanks brandi!