Strawberry Shortcake Oat Muffins

Yet again, I'm experimenting to make a yummy muffin I can eat with my breakfast.  This one is sweet, moist, and very fruity - the strawberries in the muffins kind of dissolve and create a jam like texture within the muffin. To make them more of a snack-type muffin, I'd imagine adding some cocoa to the batter would taste absolutely delicious.  But these are healthy breakfast muffins!!!!

Recipe adapted from Dashing Dish 
Makes 12 muffins.
Ingredients
1 1/2 cup Oats
1/2 cup Walnuts
1/2 cup Pecans
1 cup plain non-fat greek yogurt
2 Eggs
3/4 cup Splenda Granular
1 tsp Vanilla extract
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cup Strawberries diced (reserve 1/2 cup for placing on top of the muffins)
1 medium sized banana

Preheat oven to 400 degrees. Line 12 muffin tins with parchment liners

Place all of the ingredients (except the strawberries and banana) in a blender or food processor, and blend until oats are smooth. I used my hand blender to do this and it worked muh better than our blender... that was a pain.  Pour mixture into a medium sized bowl, and stir in 1 cup strawberries. Chop banana into small pieces - roughly the same as the strawberries - and combine with the remaining 1/2 cup strawberries.  If desired, toss them with approx. 3 tbsp splenda (I did..yum!) Divide batter among cupcake liners, and then divide the additional fruit between the muffins, pressing gently into the tops of each muffin.

Bake for approximately 25 minutes, or until slightly browned and toothpick comes out clean. They freeze well and reheat in about 45 seconds, store in a plastic bag once fully cooled.  Enjoy!