These muffins are perfect if you have to grab breakfast and go in the morning. Just make a batch at the weekend and eat them throughout the week!


  • 2 cups gluten free oats
  • 1 cup greek yoghurt
  • 1/3 cup powdered sweetener (e.g. stevia)
  • 2 eggs
  • ½ a tsp baking powder
  • 1 cup chopped strawberries

Preheat the oven to 180c/350f. Pop all the ingredients besides the strawberries in a bowl and combine. Then gently stir the strawberries into the batter. Spray your muffin tray/liners with cooking spray to prevent sticking and pour the mixture in. You can add some extra strawberry chunks on top for decoration! Bake in the oven for around 20 minutes until cooked through. These can be kept for up to 5 days in an airtight container in the fridge.