In the Kitchen – GF Strawberry Shortcake Muffins

So if it hasn’t become apparent to you now, I love muffins. They’re so satisfying and filling after a long run. And a warm, fresh outta the oven muffin, we’ll now that’s just pure happiness.
Oh and they’re easy to make, which is good when you’re not extraordinarily great in the kitchen like me.
Recently I talked about my attempts on eating cleaner and healthier which has led me to pretty much drop a WHOLE lot of stuff from my regular diet. I have to say the first week was rough, especially with the gf part, (who knew letting go of wheats could be so hard?!), but it’s getting better each and everyday.

After a long run, especially on a cold, wet day there’s nothing like a warm strawberry muffin to re-energize.
I found this recipe here, and I just tweaked it a bit by switching out real eggs for egg replacement and for the sugar I like to use raw cane sugar in baking goods. Agave syrup or honey would be a nice option too, but I didn’t have much left.

You’ll Need:

2 1/2 cups old fashioned oats, I use Red Mill’s GF option
2 eggs or equivalent egg replacement
1 cup of sugar (whichever type you prefer, I used unrefined cane)
1 cup of Plain Greek yogurt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups of chopped strawberries.
Preheat your oven to 400 degrees, line a muffin tin with liners. In a blender combine all the ingredients except for the strawberries. Once blenderized add the 1 cup of chopped strawberries to the mixture. Fill the muffin tins almost all the way so they expand nicely. Add remaining strawberries to the tops of each muffin. Heat in oven for 20-25 minutes.
These muffins will smell so incredible and have a smooth, and light taste similar to shortcake.
Thanks for reading!


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