6/28/12

Fruit & Yogurt Oat Muffins (Flour-Free)



I pinned a recipe for yogurt muffins that looked quite good. I'm always looking for delicious, low cal recipes. This recipe, though, called for artificial sweetener and I've really been trying to stay away from using them in my recipes lately. All natural and from earth is my goal. Sometimes that means a few more calories. In the end, though, the taste is so much better and I can feed it to my kids without worrying it's bad for them in some way.

This version of fruit muffin is loaded with good for your body ingredients and they are so darn good. Really. I like them best lightly warmed up and without any butter or spread.

I made two versions-one with fresh strawberries and one with fresh blueberries. For the strawberry version, I used Chobani Greek Yogurt Strawberry/Banana, and for the blueberry version I used Chobani Blueberry flavored yogurt. As I usually do, I threw in a handful of white chocolate chips. I just love the flavor of them mixed with strawberries or blueberries.

What a great way to use some of that delicious, fresh fruit from the local farmer's markets that are plentiful right now.

Fruit and Yogurt Oat Muffins
Yield: 12 muffins
2-1/2 c. quick or old fashioned oats
1 (6 oz.) container Chobania (or other brand) Greek Yogurt *see note above
1/2 c. pure maple syrup
1/2 c. unsweetened applesauce
2 eggs (I use one whole, 1 white)
1-1/2 t. baking soda
1/2 t. baking powder
1 c. fresh berries
1/4 c. white chocolate chips (optional)
 
 
 
1. Preheat oven to 375 degrees and spray a 12-cup muffin tin. In a food processor, add all of the ingredients except for the fresh fruit. Pulse until it becomes a thick, malt-like batter. Pour into a mixing bowl.
2. Stir in the fresh fruit, reserving a small amount to add to the tops for a pretty touch. Stir in the white chocolate chips. Spoon the batter into the muffin cups, filling almost to the top. Add a few pieces of the remaining fresh fruit on top of each.
3. Bake for 15 minutes, or until a soft golden color. Let cool for 10 minutes in the pan, then remove to cooling racks. Enjoy this healthy treat!







4 comments:

debio said...

I'll be right over!!!

Anna said...

Hi Tanya,
I definitely need to try these. I like when healthy and tasty are married together:)
Hate to admit to you, but I'm gearing up for fancy, unhealthy sweets for a Twin Cities baby shower. Made/ sculpted some fondant roses for on top of calorie laden cupcakes....they turned out very beautiful, if I do say so myself!
Take care,
Glad that one of us is being healthy,
xo A

Anna said...
This comment has been removed by the author.
Anonymous said...

Hi, I was wondering if I would be able to make these without using the food processor? I have THE tiniest kitchen ever, so I'm limited on gadgets.