Strawberry-Orange Yogurt Muffins

 

Strawberries were on sale at Costco this week and I couldn't help myself... even though I knew deep down I wouldn't be able to eat the entire package before they expired, I bought them anyway. I figured it would force me to get a little creative and use them, instead of tossing what we couldn't finish. Sure enough, I stumbled upon this delicious recipe over at Baked Perfection for strawberry muffins. I really liked the recipe the first time I made it, but I had an idea that I thought would put it over the top... adding the orange. Did you know that strawberry and orange together make magic? Well its true... and this recipe proves it.

 

Recipe: Strawberry-orange yogurt muffins

Recipe from Emmy in her Element Adapted from Baked Perfection

Makes 12 muffins

 

2 eggs

2/3 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cups vanilla Greek yogurt
1/8 cup fresh orange juice
1 1/2 teaspoons orange zest
1 1/2 cups diced strawberries

 Heat oven to 400 degrees F. Pre grease muffin tin with pam or use muffin liners.

 

In a medium bowl mix together, eggs, sugar vegetable oil. yogurt, orange juice, vanilla, and zest.

Combine flour, soda, salt and cinnamon and add slowly to wet ingredients mixing just until incorporated. Fold in strawberries. Scoop into muffin tins until filled and bake for 18-20 minutes or until muffins have popped up and are golden brown on top. Let cool and serve within 24 hours or freeze in a ziplock when cooled to room temperature.

 

 

 

Be sure to enjoy these muffins within 24 hours as the strawberries soften significantly after baking. These work great to make ahead and freeze if you don't need them until later!

 

{Greek Yogurt} Banana Oat muffins *FLOUR FREE but you would never guess it!*

  Do you have some rapidly aging bananas on your counter? Me too! I was craving muffins today and decided to put my old-ish bananas to good use. These little delights are moist, packed with flavor and very filling. They give you a little boost of energy and are perfect to grab and go... you know like on those Saturday mornings when you have a soccer game to be to? A lot of gluten free breads I have tried are dry and crumbly. These flour free muffins are moist, fluffy and delicious, not to mention totally healthy! If you are making these GF for a friend, make sure and use gluten free oats. Happy snacking!  

Recipe for Greek Yogurt Banana Oat Muffins
Recipe from: Emmy in her Element
 

1/2 cup greek yogurt (I use vanilla)

1/3 cup oil (can use sunflower, vegetable, or olive)

1/2 cup low fat milk or almond milk

1/2 cup honey (warmed for about 15-20 seconds in the microwave to help it thin and incorporate easier)

1 egg

1/2 teaspoon vanilla

1 teaspoon baking soda

2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar (this is optional but it makes them a little sweeter)

1 1/2 cups oat flour

1 1/4 cups oats

1 teaspoon cinnamon

2 ripe banana's mashed

   chopped walnuts or pecans

 

 This recipe calls for oat flour. Don't have any? THAT'S OK! Here's how I made mine...

Take about 2 cups of oats and pour them into your food processor. Pulse for about 20-30 seconds until the oats have been blended into a thick flour looking like this...      This will give you your 1 1/2 cups of oat flour!   Heat oven to 400 degrees F. Mix egg, yogurt, honey, milk, vanilla and oil in a large bowl. Add 1 1/4 cup oats and let sit for a moment while you make your oat flour. This will help the oats soften and plump up as they soak in the liquid. Make your oat flour and measure out 1 1/2 cups of it. You may have a tablespoon or two extra to discard. Take your oat flour and to that add salt, soda, baking powder, brown sugar  and cinnamon. Slowly incorporate into wet ingredients until mixed. Add your mashed bananas and chopped walnuts and stir until incorporated. I like to save a little bit of my walnuts to sprinkle on top of the muffins along with some oats to make them look pretty... Spoon into a pam-greased muffin tin. The batter should make exactly 12 muffins. Bake for 17 minutes or until golden brown on top and toothpick tests clean.  

 

  These muffins could be made many ways.   I think next I will try to making them with chopped up Granny Smith Apples so they will warm up and soak in flavor just like the apple oatmeal! Oh and maybe a version with mini chocolate chips? Yummy...