24 days out & Strawberry Shortcake Muffins

Today was refeed day and as you know by now, it was pure heaven!
I had amazing energy throughout the entire day due to all of the carbs I ate. I had a GREAT leg & back workout this afternoon. Since it was my second leg workout of the week, I got to pretty much choose whatever I wanted to do today… I just had to make sure to do lighter & easier exercises than my first leg workout of the week. So I did:
High step ups using 35 lbs db on each hand – 3 sets of 8 reps.
Plie squats with a 65 lb db – 3 x 10
Seated leg curls – 80 lbs x 3 x 10
Standing calves – 90 lbs x 3 x 16
I was on fire baby!

Strawberry Shortcake Muffins

To celebrate refeed day, I made these wonderful Strawberry Shortcake Muffins that are perfect for people that are dieting, in contest prep mode, needing a refeed or for a post workout meal. I actually had FOUR today!! I gave 4 away to one of my BFFs and still have 4 left that I’ll save for my next post workout meal. 

I ate two of them with meal #3 (before my workout) and while I was doing my Step Ups, I was dreaming about the other two I was going to have afterwards. Hey, you find motivation in the smallest things you can right? I was like a donkey following a carrot stick! ha! 

P I N_______I M A G E

I’m using silicone cupcake liners since that’s the best recommendation for this type of muffins (not using regular flour). When I bought these silicone liners I thought they were for decoration only! I loved the colors so I decided I “needed” them lol. To my surprise (and fortunate) I read somewhere that you actually bake in them!
Bake in oven at 400 degrees for 20 to 25 minutes. Mine were ready in 20
Wow! To my surprise they actually got very fluffy! I knew they were a success when the fluffiness didn’t go down. At this point I couldn’t wait to try one!
Can you believe they’re only 82 calories? See the exact micronutrient at the bottom of this post.
I know these don’t taste like the muffins you buy at Starbucks or your favorite bakery, but at least you know exactly what you’re eating when you make them yourself. They’re healthy, light and easy to make. At least they take the edge off from craving a dessert. Besides, everything tastes better when you know you made them yourself!
They’re very fluffy and beautiful!
You can enjoy them plain or with some Non Fat Plain Greek Yogurt for a creamy texture. I add cinnamon, stevia & a few drops of vanilla to the yogurt. Yum!

Go make them now!


  • 2 1/2 cup oats (old fashioned kind, not quick cooking). You can also use pre-made Oat Flour. Use 2 cups instead. 1 1/4 cup of blended oats = 1 cup of oat flour.
  • 1 cup plain low fat greek yogurt (I use Voskos)
  • 2 eggs
  • 3 tbs stevia sweetener
  • 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)
*Important: 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!


  1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
  2. 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 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!)

  3. Divide batter among cupcake liners (I used an ice cream scoop with a release handle).  Bake for 20-25 minutes, or until toothpick comes out clean.
  4. Enjoy!!!

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  • 06/24/2011 - 1:26 pm

    Amanda - this is a definite !!!!! something to have with a cuppa – thanks AnaReplyCancel

  • 06/24/2011 - 8:18 pm

    A Fine Balance - I cannot wait to make these…when I am allowed :(

    My carb day I dont get stuff like this…sigh…ReplyCancel

  • 02/27/2012 - 4:15 pm

    Brittany - Can you substitute sugar or something for stevia? (even though it won’t be quite as healthy of course)ReplyCancel

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