2 ½ cups oats, old fashioned
1 cup plain low-fat Greek yogurt
2 eggs
3/4 cup sweetener , of choice
1 ½ tsp. baking powder
1/2 tsp. baking soda
1 ½ cups strawberries, diced and patted dry, plus 1/2 cup extra for topping (optional)
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners.
Place all of the ingredients (except the strawberries) in a blender or food processor and blend until oats are smooth.
Pour the mixture into a medium-sized bowl and stir in strawberries.
Divide batter among cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.
Divide the extra diced strawberries over the top of each muffin, if desired. Serve.
Sugar: 12g
:
Calcium: 74mg
Calories: 137kcal
Carbohydrates: 25g
Cholesterol: 28mg
Fat: 2g
Fiber: 2g
Iron: 1mg
Potassium: 99mg
Protein: 5g
Saturated Fat: 1g
Sodium: 141mg
Vitamin A: 51IU
Vitamin C: 11mg
