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Saturday, June 15, 2013

Skinny Strawberry Muffins

Campfire pizzas & pies, hot dogs smothered in mustard, s'mores....these are only a few of the {yummy} reasons camping is so enticing. While getting ready for a trip to Tennessee, I was thinking about ways we could fill our roadtrippin' bellies, while still maintaining (if not losing) weight.

Since it's a long drive, and I'm definitely a road trip snacker, I needed healthier alternatives. Usually I pack sandwiches, licorice, beef jerky, fruit snacks, etc. Sometimes there are apples and veggies, but the junk usually gets eaten first, and the "healthier" stuff gets pushed aside. This time it's really going to be hard to stay on track because my Dad made some of his {first rate...oh so satisfying...melt in your mouth...swear they are magical...} chocolate chip cookies for the trip, too. (Click here for his "secret" recipe.)

This time, it will be different. 
{I mean, come on! Look at these!}

I started making our pile of road trip snacks by cutting up some celery and carrots and dividing them into small snack bags. 
(I forgot to take a picture of the carrots, but I'm pretty sure you're capable of imagining what they look like.)

I also sliced some apples and placed those in snack bags, as well. 
{Be sure to soak them in a cold water/lemon juice/salt solution before packaging, to keep them from turning brown!)
Then, I bought jello shot cups/lids from the dollar store, and scooped some peanut butter into each one for dipping the celery and apples into.

(This way everything is quick, readily available, and best of all...double dipping approved since everyone can have their own!)

Then, after making some peanut butter granola (click here for that recipe!), I added dried fruit, lots of nuts, and some M&Ms for a homemade trail mix, and divided that into snack bags, as well.

I know this is a lot of food, but there are a lot of people going, and it will be nice to have leftovers while camping. :)

And now for the super delicious part.....the low fat, Skinny Strawberry Muffins!


5 c. old fashioned rolled oats
12 oz. strawberry or raspberry yogurt (Greek or plain) 
2 eggs
1 c. sugar (or baking stevia)
3 tsp. baking powder
1 tsp. baking soda
1/2 c. almond milk
1 tsp. vanilla
2 lb. strawberries (cleaned and diced)


Preheat oven to 350 degrees.
Remove 1 cup of the diced strawberries and set aside. Leave remaining berries in a large mixing bowl.
In a food processor, blend oats until powdery.
Add all remaining ingredients, except the berries. Pulse until well mixed.
Pour batter into mixing bowl with berries.
Gently stir.
Scoop into WELL GREASED muffin tins.
Sprinkle remaining berries on top.
Bake 15-35 minutes (depending on size) or until toothpick inserted in center comes out clean.

(Directions with Photos)

Clean and dice your strawberries. 
(Don't fret if you or your husband sneak a couple bites, it happens....)

Remove about a cup of the strawberries and set aside.

Then, add your oats to the food processor.

Blend until it's more like a powder.

Add all the remaining ingredients (except the strawberries!). 

Pulse, and scrape edges, until well mixed.

Pour batter into the large bowl of strawberries.

Gently stir until mixed.

Scoop into WELL GREASED muffin tins.

Top with the strawberries you had set aside earlier.

Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean.

The regular sized muffins took about 30-35 minutes in my oven, while the mini muffins took about 15-20 minutes. I got 12 regular sized muffins, and about 62 mini muffins from this batch!

Keep in mind that these are denser muffins. They are chewy, oaty, and sweet (but not overpowering). If you're looking for a healthier alternative when you're craving a muffin, you found it! :)


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