Hi, I'm Jenaé Frick and this is my blog. I'm a certified yoga instructor, and a certified NASM personal trainer. I'm also a new mommy! Welcome to my life! Click here to read more about me.









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Strawberry Shortcake Muffins


Hello muffins!!! I've always tried to stay away from muffins (even supposed "healthy" ones) because they are typically super high in calories, full of sugar and totally fattening. And even if they're deemed "healthy" they're usually still high in calories and not worth the expense on my waistline. But lo and behold, not these ones!! I finally found this perfect muffin recipe on DashingDish.com which is an AWESOMEly nutritious and low-calorie recipe for Strawberry Shortcake Muffins!! I tried this recipe out today and WOW wow WoW!! It's definitely a winner in my book which is why I'm sharing it with you. This recipe uses whole & clean ingredients, and the baking process is easy (just mix everything in the blender, then bake!) AND they're only about 100 calories each!!! And trust me they'll fill you up and satisfy your muffin craving too. 

Here are the ingredients and directions taken from DashingDish
Oats - 2 1/2 cup (old fashioned kind, not quick cooking)
Plain low fat greek yogurt - 1 cup 
Eggs - 2
Sweetener of choice, 3/4 cup (that measures the same as sugar) or 1/4 cup baking stevia
Baking powder 1 1/2 tsp 
Baking soda 1/2 tsp 
Strawberries, 1 1/2 cup diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
Optional 1 tsp lemon juice

*Note: Don't use paper liners. Instead use foil liners and spray with non-stick spray, or use silicone liners. 

Step 1: 
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

Step 2: 
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!)

Step 3: 
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
I took mine out of the oven just a few minutes early because I like to have my muffins soft, moist and slightly mushy inside. )
The estimated total time to make this recipe is about 30-35 minutes.
Yum! and here is my little muffin I had for myself afterwards! It was sooooo SCCCRUMPtious!!!!

strawberry short cake

I hope you try them out, they're totally easy, clean, delicious and nutritous!! Enjoy!

For more of my dazzling recipes like this one, click here!

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