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Gluten-Free Strawberry Oat Muffins

A stack of moist Gluten-Free Strawberry Oat Muffins topped with oats, with the top muffin broken open to show the berry interior.
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Bake moist, flavorful muffins using gluten-free flour and certified gluten-free oats, filled with fresh strawberries.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup certified gluten-free rolled oats
  • 3/4 cup granulated sugar (or coconut sugar for less refined)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (dairy or unsweetened almond milk for dairy-free)
  • 1/4 cup melted unsalted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and quartered

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the gluten-free flour blend, gluten-free 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 quartered strawberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 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

  • Use only oats specifically labeled as certified gluten-free to prevent cross-contamination if you have celiac disease.
  • For a dairy-free option, substitute regular milk with almond or soy milk, and use melted coconut oil instead of butter.
  • To keep the muffins moist, avoid overmixing the batter after adding the wet ingredients to the dry.
  • You can substitute up to half of the granulated sugar with maple syrup, reducing the liquid milk by 2 tablespoons to compensate.

Nutrition

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