Fruity Oat Muffins With Strawberries ~ Gluten-Free
Fruity oat muffins with strawberries are the most popular muffins at our house lately. They are sweetened with pure maple syrup and three different fruits. These oat muffins are gluten-free, soy, nut, corn, and dairy-free. They are perfect for breakfast, brunch, or a snack.
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The strawberries add pretty color and are a fun, tasty surprise to bite into.
I decided to make them with eggs, but as an alternative, I would suggest one of these options:
- Flax eggs – 1 tablespoon of ground flax seed with 3 tablespoons of warm water equals one egg
- 3 tablespoons aquafaba – the liquid from canned garbanzo beans (it works like magic)
- EnerG Egg Replacer
Here are some of the health benefits these muffins provide:
- Oats and fruit are high-fiber foods
- Antioxidants, vitamins, and minerals from the fruits and oats
- Protein from the eggs and oats
To Make These Fruity Oat Muffins With Strawberries, You Will Need These Ingredients:
- Pineapple ~ preferably fresh but canned in its own juice will work; drained
- Banana
- Pear
- Strawberries
- Olive oil
- Gluten-free old-fashioned rolled oats
- Gluten-free oat flour
- Pure maple syrup
- Eggs ~ or an egg replacer
- Dairy-free milk of choice ~ I used Macadamia Milk
- Vanilla extract
- Pumpkin pie spice ~ go to this link to make your own Homemade Pumpkin Pie Spice
- Baking soda
- Salt
This recipe makes 18 muffins, which take about 20 minutes to bake—filling the muffin cups evenly results in muffins that bake evenly.
Enjoy!
Fruity Oat Muffins With Strawberries
Ingredients
- 1/3 cup Olive oil
- 1/2 cup Pure maple syrup
- 2 Lg Eggs ~ or egg replacer
- 1 Ripe banana
- 1/2 cup Pineapple chunks preferably fresh or canned, in its juice
- 1/2 cup Pear chunks fresh
- 1/4 cup Non-dairy milk ~ I used macadamia
- 1 tsp Vanilla extract
- 1 cup Fresh strawberries cut into small pieces
- 2 tsp Pumpkin pie spice
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Oat flour ~ certified gluten-free if needed
- 1/2 cup Old fashioned Oats ~certified gluten-free if needed
Instructions
- Preheat oven to 325
- Prepare muffin pan with paper or silicone liners
- Puree banana, pear, and pineapple chunks in a blender.
- Add blended fruit, oil, pure maple syrup, eggs, and dairy-free milk in a large mixing bowl. Mix ingredients to completely combine and until smooth.
- Add dry ingredients and stir to combine.
- Fold in cut strawberries.
- Spoon evenly into muffin cups.
- Bake for 20 minutes. Muffins will spring back when touched gently or a toothpick inserted in the center comes out clean.
- Let muffins cool 5-10 minutes before removing them from the pan
- Store completely cooled muffins in an airtight container at room temperature or freeze for longer storage.
Nutrition
