Gluten Free Strawberry Muffins

I made these last night and they are amazing!! I love strawberry desserts and with this hot summer, they tasted perfect with a dollop of frozen cool whip on top.  Enjoy!


2 ½ cup Oats (old fashioned kind, not quick cooking)

1 cup Plain low fat greek yogurt


¾ cup Sweetener of choice, (that measures the same as sugar) or ¼ cup baking stevia sweetener. I used Splenda and they were great.

1 ½ tsp Baking powder

½ tsp Baking soda

1 ½ cup Strawberries, diced, and patted dry + (optional ½ cup strawberries, diced to place on top of muffins)

Optional 1 tsp lemon juice

*Note: The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!

The estimated total time to make this recipe is 30-35 Minutes.


1: Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

2: Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining ½ cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)

3: Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

12 Servings (muffins) 93 Calories Per Serving

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