Lifestyle Nutrition

Dashing Dish

Holly Plackett
Written by Holly Plackett

I’m feeling a little bit obsessed at the moment about cake making but at the same time I need to lose a few pounds. So I have been keeping my eye out for sweet treats but using a healthy recipe that can also be good for me (and you).

One of my favourites, that I found last year (I think) on the website Dashing Dish, is Strawberry Shortcake Muffins. A super lovely healthy recipe for muffins. Now when you read that title you’re probably thinking  “well they hardly sound good for me!” Well wait until you read the recipe, you can also use seasonal, even foraged fruits you have stored, in them too.

Here is the tweaked recipe taken from Dashing Dish:

Strawberry Shortcake Muffins

 A super lovely healthy recipe for muffins. Use seasonal or even foraged fruits or perhaps even grated courgette or carrot.
Prep Time 10 mins
Cook Time 25 mins
Course Snack
Cuisine American
Servings 12 people
Calories 93 kcal

Ingredients
  

  • 2.5 cups Porridge oats
  • 1 cup Plain yoghurt
  • 2 eggs
  • 1/3 cup Stevia
  • 1.5 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1.5 cups Strawberries Diced

Instructions
 

  • Preheat the oven to 400 degrees fahrenheit / 200 degrees C / gas mark 6
  • Combine all the ingredients (except strawberries) into a food processor and blend until smooth
  • Pour mixture into a large bowl and stir in the diced strawberries, reserve some to put on top of the muffins
  • Pour mixture into cake liners or silicon muffin tin, sprinkle the remaining strawberries on top
  • Bake in the oven for 20-25 min or until coooked through.

Notes

  • I use 1/3 cup of Stevia as I found the 0.5 cup too sweet for my tastes
  • I am a fan of eating fruit and vegetables that are in season so during the non-strawberry season (which is most of the year in the UK ) I use foraged elderberries that I squirreled away in my freezer or blackberries which also reside in my freezer for such occasions. You can use any fruit in this recipe but isn’t it lovely to use foraged goodies in your home bakes.
  • You can also substitute the fruit for grated courgette or carrot. I have made a batch with homegrown courgettes and they were delicious. I even got the kids to eat them (they didn’t know courgette was in them!)
Keyword healthy, muffin

Here is a shot of my very first batch of Shortcake Muffins in my silicon tin ( which is a must for cooking with oats, they stick horribly to paper cases). They are superbly tasty, their texture is very different to muffins made with wheat flour but that adds to the enjoyment in my book.

I love sending my boys off to school with a healthy homemade bake in their lunch boxes. The boys love them which is wonderful and an extra bonus is i can enjoy a naught treat without feeling terribly guilty.

Oh, and for all you Mums and Dads out there whose little monkeys are a bit fussy with their veggies you can sneak some veggie goodness into these muffins and the kids will gobble them up. Just don’t tell them before hand what’s in them, wait until they tell you how awesome your muffins are!

I would love to receive your  healthy recipes for your favourite sweet treat bake that is also good for you . Please comment below.

Keep an eye out for more recipes as I bake my way through some more naughty but not recipes.