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Skinny Strawberry & Blueberry Muffins
Total Time: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 large muffins/12 small muffins
2 ½ cup old-fashioned oats
1 cup strawberry Greek yogurt (I used Chobani)
2 large eggs
½ cup baking stevia (you can also use sugar; start with 1/2 cup and add a litte extra, depending on your taste)
1 ½ tsp baking powder
½ tsp baking soda
1 cup strawberries, diced, and divided
½ cup blueberries
1. Preheat oven to 400°. Line 12 muffin tins with foil liners, or spray really well with cooking spray so the oats don’t stick.
2. Place all of your ingredients (except the strawberries & blueberries) in a blender or food processor, and blend until the oats are smooth. You might need to stop and use a spoon to mix up the ingredients by hand and then blend again.
3. Pour the batter into a medium sized bowl, and fold in 1 cup of strawberries and the blueberries.
4. Divide the batter equally into each the muffin pan. Add the remaining ½ cup diced strawberries over the top of each muffin. Bake for 20 to 25 minutes & enjoy!