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Gluten-Free Strawberry Oat Muffins

A close-up of a freshly baked Gluten-Free Strawberry Oat Muffin showing oats and a bright red strawberry piece on top.
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A recipe for moist, naturally sweetened muffins using gluten-free oats and fresh strawberries for a simple breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups certified gluten-free oat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, chopped
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the oat flour, almond flour, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, maple syrup, egg, melted coconut oil, vanilla extract, and milk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Fold in the chopped strawberries carefully.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, use fresh strawberries. If using frozen, do not thaw them; toss them lightly in one teaspoon of oat flour before folding them into the batter to prevent sinking.
  • You can substitute the maple syrup with honey if you prefer, but the flavor profile will change slightly.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-strawberry-oat-muffins/