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

Strawberry Oatmeal Muffins (Gluten-free)

Josefina Almond Yes
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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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