Strawberry Oatmeal Muffins (Gluten-free)
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 a make-ahead treat.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 egg, room temperature
- ½ cup milk
- ¼ cup oil
- ½ 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 check if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
- 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.