Description
A simple recipe for making moist, flavorful muffins using gluten-free oats and fresh strawberries.
Ingredients
Scale
- 1 3/4 cups gluten-free oat flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup melted unsalted butter or oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, halved or quartered
- 1/4 cup gluten-free rolled oats (for topping)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the gluten-free oat flour, almond flour, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk the granulated sugar, brown sugar, egg, milk, melted butter or oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Gently fold in the strawberries. If using frozen strawberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the 1/4 cup of gluten-free rolled oats over the tops of the filled cups.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, ensure your gluten-free oat flour is finely ground.
- If your strawberries release a lot of liquid, gently pat them dry before folding them into the batter.
- You can substitute maple syrup for the sugar for a refined sugar-free option, reducing the liquid slightly if needed.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 25