Skinny Strawberry & Blueberry Muffins

Breakfast is one of my favorite meals of the day.  I would eat breakfast for lunch and dinner (which I've done many times)!  So when I came across this recipe from Kitchen Meets Girl, it really caught my eye.  The best thing about this recipe is that it's skinny, but still has tons of flavor!  I hope you enjoy these delicious muffins!

You can find this recipe linked up at these parties:

Coastal Charm

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Mandy's Recipe Box

Inside BruCrew Life

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Reasons to Skip the Housework

Funky Polkadot Giraffe

Blessed with Grace

Nap Time Creations

Chef In Training

Home Stories A to Z

Memories By the Mile

Hun...What's for Dinner

Skinny Strawberry & Blueberry Muffins

Total Time: 40 min

Prep: 15 min

Cook: 25 min

Yield: 6 large muffins/12 small muffins

Ingredients

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

Directions

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!