Gluten-Free Strawberry Oat Muffins
Moist, fruity gluten-free muffins bursting with juicy strawberries and a light, fluffy texture. Perfect for breakfast or a snack, these easy-to-make treats balance sweetness and warmth with wholesome ingredients like oats and almond flour.
Ingredients
- 1 1/2 cups gluten-free oats
- 1/2 cup almond flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 egg
- 1/2 cup milk
- 1/3 cup oil (coconut or vegetable oil)
- 1 cup strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C)
- Combine gluten-free oats, almond flour, sugar, and baking powder in a large bowl
- In a separate bowl, whisk egg, milk, and oil, then mix into dry ingredients
- Gently fold in chopped strawberries without overmixing
- Line muffin tin with paper liners or grease it, then fill cups 2/3 full
- Bake for 20-25 minutes until a toothpick comes out clean
- Cool in the pan for a few minutes before transferring to a rack to cool completely
Notes
Use ripe strawberries for maximum sweetness
Undermix batter to maintain fluffy texture
Optional: Add 1 tsp cinnamon to the dry ingredients for extra flavor
Undermix batter to maintain fluffy texture
Optional: Add 1 tsp cinnamon to the dry ingredients for extra flavor