These GF oatmeal muffins with fresh strawberries are soft, moist, and full of juicy strawberries. Super easy to make and with simple ingredients, they’re perfect for breakfast, snack time, or any occasion.

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Strawberry oatmeal muffins with liners on a pink plate. Fresh strawberries on the sides.

Easy GF snack for summer

Fresh strawberry muffins with oats are super easy to make! They take simple ingredients, and they’re moist, soft, and full of juicy strawberries. Great spring baking recipe like this fresh strawberry almond cake.

The muffins are perfect for breakfast, as a snack, or any occasion, and they freeze beautifully. An easy and quick summer recipe to always have on hand.

Strawberry oatmeal muffins with liners and fresh strawberries on a light blue surface seen from above.

How to make this gluten-free, easy strawberry recipe

Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.

Whisk gluten-free all-purpose flour, gluten-free oats, baking powder, cinnamon, and salt in a large bowl. In a medium bowl, beat the oil, brown sugar, egg, and milk. Add ½ cup of the strawberries and barely mix. Add to the dry ingredients and mix until incorporated.

Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining strawberries.

Bake for 20-25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.

Let cool before removing.

Store the muffins covered at room temperature for 2 days or in the fridge for up to 5 days. Freeze them in an air-tight container or freezer bag.

Strawberry oatmeal muffins with liners and a fresh strawberry on a sky light surface.

Baking tips and variations

Soggy muffins: Don’t overmix; mix until just combined. Strawberries add moisture, so don’t overfill the muffins with strawberries.
Strawberries: fresh strawberries, not overripe.
Citrus muffins: add lemon or orange zest for a fresh flavor.
Berries: add blueberries for more color and flavor.

For more fresh strawberry baking recipes

Fresh almond strawberry cake
Strawberry streusel muffins
Strawberry tart (with vanilla pastry cream and jelly sauce)
Strawberry panna cotta

Strawberry Oatmeal Muffins (Gluten-free)

Josefina Almond Yes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Muffins and Small Bakes

Cuisine International

Servings 12 muffins

Ingredients

1 cup gluten-free all-purpose flour
1 cup gluten-free old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1 egg, room temperature
1/2 cup milk
1/4 cup oil
1/2 cup brown sugar
1 cup fresh strawberries, chopped

Instructions

Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, gluten-free oats, baking powder, cinnamon, and salt in a large bowl. Set aside.
In a medium bowl, beat the oil, brown sugar, egg, and milk. Add ½ cup of the strawberries and barely mix. Add to the dry ingredients and mix until incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining strawberries.
Bake for 20-25 minutes or until cooked. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
Let cool before removing.

Notes

Storing: Store the muffins covered at room temperature for 2 days or in the fridge for up to 5 days.

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