It’s strawberry season here in South Jersey! I couldn’t be more excited! I love strawberries!
What’s even better than just buying strawberries is picking your own. Maybe I’m a little too easily amused, but spending an hour in the field picking strawberries is my idea of a good time.
Ok, maybe I’m easily amused and a little boring. You should just admit that it sounds like fun, though.
As soon as I knew the fields were open, I texted my friend Megan. We made plans to meet up, and off we went. Her daughter had a blast smooshing the berries while we picked them. Thankfully, we picked a little faster.
These amazing muffins.
These easy, amazing, delicious, low-calorie muffins!
Seriously, though, my husband ate these in a day. Then bought me a larger food processor and took me strawberry picking again so I could make more.
He must have really liked them!
Strawberry Shortcake Muffins
2 1/2 Cups Old Fashioned Oatmeal
1 Cup Plain Greek Yogurt
3/4 Cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 Cups Diced Strawberries
Juice of 1 Lemon
Before I get into the recipe, I’m going to reiterate the tip from the source recipe. Do not make these in paper muffin liners; they will stick like crazy. Instead, use either foil or silicone!
(Thanks Megan for the silicone liners!! They really came in handy here!)
Preheat oven to 400F
Place the oatmeal, yogurt, eggs, sugar, lemon juice, baking powder, and baking soda in a food processor or blender and blend until smooth.
I only had a small, 1 cup food processor. I mixed the ingredients together, and blended them a little at a time. It was annoying, but so worth it. At least I have a full-sized processor now, thanks to this recipe and a hungry husband.
I actually remembered half way through that I could’ve just used my immersion blender on it. Oh well. It worked out in the end.
Once the oatmeal is smooth, stir 1 1/2 cups of the strawberries into the batter.
Pour into muffin cups. I ended up with 12 regular sized muffins and 2 jumbo muffins. I didn’t have any other foil or silicone liners. I had to improvise. The jumbo ones are equivalent to 2 regular muffins, calorie wise.
Spread the remaining 1/2 cup of strawberries over the top of muffins.
Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Mine took exactly 22 minutes. The jumbo muffins took 25.
These are seriously delicious warm or cooled. Their texture is different than regular muffins; they’re more chewy, but not in a bad way. I came out with about 110 calories per muffin (220 for a jumbo muffin). Her count is different since she made less muffins and used artificial sweetener.
I’m going to whip up another batch of these today since I have about 10 cups of sliced strawberries that need to be used!