So as many of you may know, I've been attempting to have less gluten in my life for a few months now. Of course, I'm not entirely gluten free (mostly because I don't personally need to be), but I do have family members that are gluten intolerant and/or diabetic and have the need to eat less gluten for one reason or another.

Gluten seems to be one of those things that most of us have in our everyday diet, but isn't something that the body necessarily needs. There are no nutrients in gluten, however gluten can be found in most of the whole grain items out there that are good for you. So long story short, you don't want to start a fully gluten free lifestyle until you've spoken to a medical doctor about it and learned the ins and outs of what all it entails.

A long while back I made these wonderful muffins that happened to be gluten free; which wasn't exactly what I was trying to accomplish, just a happy accident! So, when I decided to make some fruity breakfast muffins this week for my little one, I knew exactly where to start.

My daughter is extremely picky about her food. She won't eat oatmeal in it's traditional form, so muffins are about the only option I have available when attempting to get some wholesome fiber in her. Bright colors are also a selling point, but I was trying to avoid sprinkles and add some fruity flavor. So, I went with Fruity Pebbles cereal since it happens to be gluten free.

In an honest moment, I feel I should tell you all that this was the first time my 4 year old (nearly 5 year old) has ever had this fruity cereal. I try to avoid giving her sugary things as much as possible since we've got diabetes on both sides of her family. But, I figured since I was adding them in to a rather healthy breakfast treat, I'd let her indulge just a bit!

I packed in the strawberries and oatmeal and ta-da! A rather guilt free and gluten free breakfast muffin that is sure to put a smile on anyone's face. I mean... how could someone not smile with seeing a rainbow that also happens to be edible?

I served my muffins along side some fresh fruit and berries for a rather healthy little breakfast.

These muffins are a great thing to make on a Sunday afternoon to have ready for the busy week ahead. Just toss them in the microwave in the mornings for a quick grab-and-go breakfast or even enjoy as a snack to tide you over later in the day.

Skinny Tutti-Fruity Breakfast Muffins
TheSkinnyFork.com

The Skinny:
Servings: 12 • Size: 1 Muffin • Calories: 101 • Fat: 0.2 g • Carb: 21.8 g • Fiber: 2 g • Protein: 5 g • Sugar: 3.3 g • Sodium: 150.4 mg

Ingredients:
2 1/2 C. Old Fashioned Oats
1/2 C. Natural Sweetener (Truvia, Splenda, Etc.)
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
6 Oz. Fat Free Plain Greek Yogurt
2 Whole Large Eggs
1/4 C. Fat Free Milk
1/2 Tsp. Vanilla Extract
1 C. Fresh Strawberries, Diced & Divided
1 C. Fruity Rainbow Cereal

Directions:
Preheat the oven to 400 degrees f. and line a cupcake tin with cupcake liners.

Give the liners a quick coat of non-stick baking spray and set aside.

Place the oats, sweetener, baking powder, and baking soda into a food processor or blender and blend until an oat 'flour' forms.

Transfer the oat flour mixture to a bowl and add in the yogurt, eggs, milk and vanilla; mix until well blended.

Add in 1/2 c. strawberries and fruity cereal and stir until just combined.

Divide the dough evenly among the prepared cupcake liners.

Top the muffins with the remaining pieces of diced strawberry.

Place the pan into the oven to bake for 15-20 minutes or until the edges are starting to brown and the middles are set.

Remove the pan from the oven and allow the cupcakes to cool slightly before removing the muffins from the tray.

Serve warm right away and enjoy!

To store leftovers, place in an airtight container in the fridge for 3-5 days.

Reheat in the microwave for a few seconds when ready to enjoy again!