For quite some time now, our family has been on a path to have a wholesome diet, eat more organic foods, and lower the amount of sugar and white flour that we eat. As you can imagine, this can be difficult, especially on Valentine’s Day! My husband and older daughter both have a serious sweet tooth, making it even more important to have some dessert possibilities that satisfy them and their taste buds 🙂 And let me tell you, it isn’t always easy! 

So when I came across this Oatmeal Blueberry Muffin recipe by Joy, I was delighted! In honor of Valentine’s Day I used strawberries and heart shaped muffin pans 🙂 I also made some modifications in the ingredients. For example, since I had Chobani Greek yogurt at home, I used that instead of buttermilk. These muffins turned out to be soft, tender, moist, flavorful, and have just the right amount of sweetness!

Normally the muffins that you get from grocery stores are 250-350 calories apiece, with lots of saturated fat and sometimes 20-25 g of sugar! These are barely 120 calories each with just 8.9 g of sugar and 16% of your daily  Vitamin C!

So please make sure to enjoy these guilt-free muffins for breakfast with a hot cup of tea/coffee, or as a dessert with some chocolate covered strawberries 🙂 Happy Valentine’s Day!! 

Dry Ingredients: 

Whole wheat flour — 1 1/4 cups

Organic Quick Oats — 1 1/4 cups

Baking powder — 1 tsp

Baking soda — 1/2 tsp

Salt — 1/4 tsp

Cinnamon — 1/2 tsp

Wet Ingredients:

Unsweetened applesauce — 1/2 cup

Strawberry puree (put a few strawberries in the blender to puree) — ½ cup

Chobani or any other brand low-fat Greek Yogurt or buttermilk — 1/2 cup

Brown sugar or Maple Syrup or honey — 1/2 cup

Canola oil — 2 Tbs

Large egg — 1

Vanilla extract — 1 tsp

Strawberries diced finely — 1 cup  

Directions:

• Preheat oven to 375 degrees F.
• Grease and flour a muffin pan tray.
• In one bowl, combine all the dry ingredients and set aside.
• In another larger bowl whisk the next wet ingredients except the diced strawberries.
• Add the dry ingredients into the wet ingredients and stir well.

• Then gently fold in the diced strawberries.

• Spoon the batter into prepared muffin pans.
• Bake for 20-25 minutes till a toothpick inserted into the middle of a muffin comes out clean.
• Enjoy!

Nutritional Content: 

Total Servings: 15 

Per Serving (per muffin): 120 cal, Fat 2.8 g, Carbs 20.7 g, Fiber 1.4 g, Sugar 8.9 g, Protein 3.3 g, Vit C 16%