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Fruity oat muffins with strawberries. Gluten, and dairy-free
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Fruity Oat Muffins With Strawberries

Deliciously soft gluten-free muffins with tasty bites of strawberries.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: dairy-free muffins, gluten-free oat muffins with fruit, healthy oat muffins
Servings: 18 Muffins
Calories: 140kcal
Author: Mary Krick

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

Serving: 1Muffin | Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 131mg | Potassium: 133mg | Fiber: 2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg