Being healthy is most attractive when it’s super tasty – right?
Bright red, juicy strawberries are the first sign of the spring and summer produce that will soon be filling farmers markets on hot evenings. California produces 1.8 billion pounds of strawberries a year, that’s 35,696 acres. This week we celebrated the fruit that offers antioxidants and boosts immunity with California Strawberry Day! For this weekend, we’re making strawberry muffins.
You can substitute strawberries for another berry – raspberries or blueberries for example – if you’re not a fan of, or are allergic to, the red berry.
What strawberry recipes do you love?
2 1/2 cup oats (old-fashioned kind, not quick)
1 cup plain low-fat Greek yogurt
3/4 cup sweetener of choice, (that measures the same as sugar), or 1/2 cup if you prefer muffins to be less sweet
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cup strawberries, diced, and patted dry
1/2 cup of strawberries diced (to be placed on top of the muffins)
1 tsp. lemon juice
- Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Using a flour-less recipe means the muffins will stick to paper liners.
- 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.