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Gluten-Free Strawberry Oat Muffins

Close-up of several freshly baked Gluten-Free Strawberry Oat Muffins cooling on a wire rack, topped with oats and bright red strawberries.
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Bake moist and fluffy gluten-free muffins featuring fresh strawberries and oats. This recipe uses a standard gluten-free flour blend for reliable results.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup rolled oats (certified gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the gluten-free flour blend, rolled oats, baking soda, baking powder, and salt.
  3. In a separate large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  5. Gently fold in the chopped strawberries. If using frozen strawberries, do not thaw them first.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, substitute the butter with coconut oil and use your preferred non-dairy milk.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • To achieve a fluffier texture, avoid overmixing the batter once the wet and dry ingredients are combined.
  • If you prefer a finer oat texture, pulse the rolled oats in a food processor briefly before measuring.

Nutrition

Find it online: https://cookifyme.com/gluten-free-strawberry-oat-muffins/