Print

Gluten-Free Strawberry Oat Muffins

Two moist Gluten-Free Strawberry Oat Muffins topped with oats and fresh strawberries, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake moist, flavorful muffins using certified gluten-free oats and fresh strawberries. This recipe uses a gluten-free flour blend for a satisfying breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup certified gluten-free rolled oats
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup melted unsalted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the gluten-free flour blend, rolled oats, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter or oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped fresh strawberries.
  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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half the milk with plain yogurt.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • Use certified gluten-free oats to avoid cross-contamination.

Nutrition

Find it online: https://flavorvista.com/glutenfree-strawberry-oat-muffins/