Yummy Healthy Strawberry Muffins Recipe


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Yummy Healthy Strawberry Muffins

June is prime strawberry season in Georgia and there is no better place to get fresh strawberries than some of the Pick Your Own Strawberry Farms near Athens, GA. While most of our Senior Care clients in the Athens area probably wouldn't do well in the heat and uneven terrain of picking their own strawberries; a basket from the local farmers market is a pretty good substitute. 

With strawberries in hand, batches of fresh made strawberry muffins that are healthy to boot are a great way to enjoy the fruits of your labor. At Synergy HomeCare of North Georgia we encourage our caregivers to work with clients to provide proper nutrition. While this is easier said than done with some clients, many love the interaction of cooking with a caregiver. Cooking is such a great hands on activity that many seniors have to give up when they start needing help, however with a caregiver working alongside them, cooking becomes a possibility again.

I found this recipe on an awesome blog called Dashing Dish written by Michigan RN Katie Farrell. Katie makes up her healthy recipes and I have personally tried several and they are fabulous. This one is no exception. Enjoy!

Strawberry Shortcake Muffins


2 1/2 cup

Oats (old fashioned kind, not quick cooking)

1 cup

Plain low fat greek yogurt



1/2 cup

Baking stevia OR 1 cup sweetener of choice that measures like sugar 1

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 1/2 cup

Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)


1 tsp lemon juice


The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!


Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in 1 cup strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)

Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. 

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