Yogurt, strawberry and almond muffins

A perfect twist on the muffin canvas, this recipe, with its delicious combination of oatmeal, dates, strawberry yogurt, frozen strawberries and slivered almonds, will make the perfect snack for after school or during your family getaways in the great outdoors!

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10 min
18
30 min
Freeze for three months.

  • Ingredients

    • 1½ cups whole wheat flour
    • 1 cup oatmeal
    • 1 cup date puree
    • 1 tbsp baking powder
    • ¼ tsp salt
    • 1 cup strawberry yogurt
    • ½ cup Canola oil
    • 2 eggs
    • 1 cup sliced ​​frozen strawberries
    • ½ cup slivered almonds

  • Preparation

    1. Preheat oven to 375°F.
    2. In a bowl, mix the flour, oats, sweetener, baking powder and salt.
    3. In another bowl, mix together wet ingredients, except fruit and pepitas/nuts. Pour over flour mixture.
    4. Using a wooden spoon, mix gently until combined.
    5. Add fruit and pepitas/nuts, then mix again.
    6. Pour into non-stick muffin tins and place in the center of the oven.
    7. Bake for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
    8. Feel free to add a little liquid if the mixture is too dry or flour if the mixture is too wet.

For the adventurers

Notes and tips

Add 1 tbsp. (15 ml) grated fresh ginger when adding fruit.

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