Strawberry Oat Muffins
Made with healthy and wholesome ingredients, these muffins have lots of protein and are low in calories. They do not include any sugar, butter or oil. Regular flour is replaced with oats making it healthier and not adding extra calories (comparing to replacing it with almond flour that packs lots of calories)
Equipment
- Nutribullet
- silicon baking pan
- ice cream scoop
- Mixing bowls
- rubber spatula
- Whisk
Ingredients
- 2 cups old fashioned oats 164 grams
- 6 tbs powdered peanut butter PB2 96 grams
- 2 large eggs
- 4 tbs monkfruit sweetener (¼ cup) 48 grams
- 6 ounces Greek yogurt non fat
- ¼ cup sugar free syrup of your choice
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Strawberry preserves
- 8 ounces strawberries (fresh or frozen) 200 - 250 grams
- ¼ cup monkfruit sweetener or more
Instructions
Strawberry Preserves
- Chop the strawberries into smaller pieces
- In a small saucepan add chopped strawberries and sweetener
- Set on high heat and cook, stirring occasionally. Let the liquid thicken
- Take off the heat and let it cool
Batter
- Grind oats to a fine flour in a food processor. I am using a Nutribullet.
- In a large bowl combine grinded oats and PB2
- Add baking soda, baking powder and a pinch of salt. Mix all ingredients together and set aside
- In another bowl add eggs
- Add sweetener, vanilla extract and mix
- Add yogurt, syrup and mix until smooth
- Add wet ingredients and stir. Do not over mix
- Add buttermilk, a little bit at a time. Add just enough for the batter to become easy to stir but not too wet.
- Divide the batter into 10 – 12 muffins. I like to use ice cream scoop
- With a spoon, make a well inside each muffin and add strawberry preserves or fresh strawberries
- Bake at 350F for 25 - 30 minutes
