Strawberry Shortcake Muffins
  • Email Email
  • Print Print

Strawberry Shortcake Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 12

Great summer breakfast :)


  • 2 1/2 c. oats, old fashioned rolled, dry, organic
  • 1 c. yogurt, greek, plain, full-fat, plain, organic
  • 2 egg, omega-3, cage-free, organic
  • 1/2 c. coconut sugar, organic
  • 1 1/2 tsp. baking powder, aluminum-free
  • 1/2 tsp. baking soda, pure
  • 2 c. strawberries, fresh, organic


Preheat oven to 400ºF. Line muffin tin with cupcake liners (foil liners work best for this recipe).

Place all ingredients (except strawberries) in a blender or food processor. Blend until oats are smooth. Pour mixture into a bowl, and stir in 1 ½ cups of chopped strawberries.

Pour batter into muffin pan, dividing among the liners. Top muffins with remaining strawberry pieces. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.