It’s time for another healthy breakfast, some low-cal, low- fat, low-(or even no) sugar strawberry muffins. The strawberry season in England is well and truly upon us, with Wimbledon just around the corner, and the strawberries are at their best right now.
This simple that receipe I found on the Dashing Dish blog doesn’t include any butter/margarine or oil and it is wheat-free. Plus it can be made with Stevia instead of sugar to lower the calories even further. I opted for Stevia and can therefore truly call these muffins guilt free. Apparently they only have about 90 calories per muffin!
It has to be said though that the muffins are so healthy tasting that I didn’t quite have the guts to offer them around the office. I’m not saying they tasted bad but they are not really sweet and I feared my colleagues would think I’d have lost my touch, as they are usually treated to extra sweet and creamy goodies from my oven to get us through a hectic day I the office. I should probably have added a bit more Stevia or used vanilla flavoured yoghurt rather than plain, which may have made the muffins sweeter. As it was, they did taste a bit like oatmeal porridge in muffin form but as a healthy breakfast option, this works for me.
It is very important to cut the strawberries in small pieces so that they can mix into the dough and muffins evenly as it is these juicy red pieces that give the muffins their flavour. And one more note, as pointed out by the original author, please use silicon cases for the muffins – they would stick to paper ones!
For 12 muffins (that are of the smaller size rather than the gigantic American ones) you’ll need:
- 2 ½ cups of oats
- 400g (about 2 cups when cut into small pieces) strawberries
- 1 cup plain low fat Greek yoghurt (or you could try a vanilla or honey flavoured one)
- 2 eggs
- ¼ cup Stevia (though you may want to increase this up by about 3 extra tbsp)
- 1 ½ tsp baking powder
- ½ tsp baking soda
Start by prepping the strawberries: cut them in small pieces and put them on some kitchen paper to dry, so they are not too juicy. Set about ½ a cup aside!
Preheat the oven on to gas mark 6.
In a bowl mix the yoghurt, the eggs, the Stevia, baking powder and baking soda with a whisk.
Tip the oats in a blender and top with the yoghurt mix to blend. The best way is to start this is using the pulse setting – the oats needs to get grind down to a rough powder whilst being mixed in with the yoghurt.
Pour the mix back in to a bowl and fold the strawberry pieces under, except the ½ cup you set aside earlier! Spread the dough evenly between 12 silicone muffin cups and use these strawberry pieces you set aside earlier to top about a teaspoon worth of them in the middle of each muffin.
Bake for 25-30 minutes or do the toothpick test (ready whem the toothpick comes out clean!).