Strawberry Shortcake Muffins

>> Tuesday, July 22, 2014

I'm a little late with posting these, since strawberry season has come and gone here in upstate NY. And pretty much everywhere else for that matter. If you were smart and preserved or have frozen strawberries on hand, they would make a perfect substitute for this recipe. Now that blueberry season is upon us, feel free to use them (or any other fruit) in equal ratio as well!

These muffins are gluten-free and make a delicious dessert or even breakfast, depending on your cravings. I used a 1/2 cup of sugar, but I'm thinking in the future I could certainly use less or substitute in maple syrup or honey for a lower glycemic punch.


What you'll need . . . 
  • 2-1/2 cups rolled oats (if you're GF, use Bob's Red Mill)
  • 1 cup low fat Greek yogurt*
  • 2 tablespoons flax meal + 6 tablespoons hot water (you could also use 2 eggs)
  • 1/2 cup raw sugar 
  • 1-1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1 cup fresh strawberries, chopped -- more if desired
* To make this recipe vegan, you can substitute in your favorite dairy free yogurt. You could even experiment with nondairy milk, like Homemade Almond Milk, though you will need to perhaps use a bit less, more like 3/4 cups. 

Method . . . 
  1. Preheat your oven to 400 degrees F. Lightly grease a muffin tin or use liners and set aside.
  2. Give your flax eggs some time to gel up by combining the 2 tablespoons of flax meal with the 6 tablespoons of hot water. Just whisk in a little dish and let sit for a few minutes.
  3. Put all ingredients (except strawberries -- you will fold those in at the end) in your food processor and pulse until smooth. Alternatively, I'm sure you could just use some oat flour and mix it with the other dry ingredients and then add the wet later and stir until well incorporated.
  4. Then transfer to a bowl and fold in the strawberries. The flax and oats will make the dough quite sticky, so just make sure your muffin tins are greased. I used Earth Balance.
  5. Portion equally for 12 standard size muffins. Bake for 20 minutes, then check to see if edges are turning golden and you can even prick a muffin to check the center for done-ness. You may wish to bake up to 25 minutes or so.
  6. Let cool on a rack before serving.


If you'd like to save some to freeze, just let cool completely, then wrap each individually in plastic wrap and store in another airtight freezer container for up to 6 months, longer if you have a deep freeze.

What's your favorite seasonal fruit? 

Mine? Strawberries. But I'm sure you could have guessed it!

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