I looooove muffins. However, I pretty much stopped eating them after I learned how bad they are for you. Did you know that the whole grain muffins from Tim Hortons contain more than 400 calories and up to 9 grams of fat? Yikes.
I was rather excited after I came across this recipe on 366 Days of Pinterest for Strawberry Shortcake Muffins. It was like a healthy version of the whole grain muffins I’ve been forcing myself to avoid eating. After a few modifications of my own, I created a delicious high-fibre treat for Sunday breakfast :)
I will definitely be making these again!
Oatmeal Raspberry Breakfast Muffins
2 1/2 cups old fashioned oats
1 cup low fat vanilla yogurt
1/2 cup sugar (Next time I’m going to try getting away with only 1/3 of a cup, or experiment with other sweeteners such as honey or maple syrup.)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp flax seeds
1 1/2 cup raspberries (Frozen works best. Mixing fresh raspberries into the batter runs the risk of producing pink muffins!)
1. Preheat the oven to 400 degrees. Line 12 muffin tins with silicone or foil liners (apparently paper liners don’t work as well). I didn’t have any silicone or foil liners, so I just used a bit of cooking spray to grease the muffin tins and used a small spatula to pop the muffins right out.
2. Place all of the ingredients in a food processor (except the raspberries). Blend until the oats are smooth. Pour the mixture into a medium-sized bowl and gently stir in the raspberries.
3. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Other fruits such as strawberries, blackberries, blueberries or bananas would probably also work well. Pecans, walnuts or almonds would also make some tasty additions!
Be Well xo