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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


  • 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


  • 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.


  • 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