Easy Strawberry Blender Muffins combine spritely strawberry notes and creamy gluten-free oats into a tasty, satisfying treat. TheseΒ delights are gluten-free, plant-based, refined sugar-free, oil-free and nut-free–but tasty as can be!
Strawberry Season
I love strawberries! Is there anything better than that first bite into a fresh strawberryΒ brilliant with ruby red color? The sweet juice fills your mouth as the soft flesh and tiny seeds blend between your teeth. TrulyΒ one of the small joys in life!
Easy Strawberry Blender Muffins – Strawberries
Healthy Little Fellas
I enjoy strawberries year round, butΒ there is no better time thanΒ springtime.Β Always on a quest to find more ways to incorporate this great source of vitamin C, fiber,Β and wonderfulΒ flavorΒ into my diet served as my inspiration for this recipe. The creamy flavor of the oats perfectlyΒ compliment the luscious strawberries and together become a strawberry muffin that makes a perfect breakfast or ideal snack.
Easy Strawberry Blender Muffins – Cutting Strawberries
Easy Strawberry Blender Muffins
All of the ingredients combine in your blender so it canΒ do the work for you! I am so pleased with theΒ moist and yummy texture, all without any oil. If youΒ are a fan ofΒ the oil-free aspect of these muffins check out my Apple Cake Muffins which are also gluten-free, vegan and refined sugar-free. Enjoy!
Easy Strawberry Blender Muffins – Ready to Blend
Easy Strawberry Blender Muffins – Strawberries and Coconut Palm Sugar
Easy Strawberry Blender Muffins – Ready to Fill Muffin Tin
Easy Strawberry Blender Muffins
Easy Strawberry Blender Muffins combine spritely strawberry notes and creamy gluten-free oats into a tasty, satisfying treat. These delights are gluten-free, plant-based, refined sugar-free, oil-free and nut-free--but tasty as can be!
Ingredients
- 2 tablespoons golden flax seed meal
- 1/3 cup flax milk (nut milk may be substituted if not nut-free)
- 1 cup strawberries (divided)
- 1 tablespoon coconut flour (can sub gf oat flour, but may need to use more to absorb moisture)
- 1 1/2 cup cups gluten-free oats
- 1/2 cup applesauce
- 1/4 cup arrowroot
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt (finely ground)
- 1/4 cup coconut palm sugar (plus one tablespoon for strawberries)
- 2 1/2 teaspoons pure vanilla
Instructions
- 1) In small bowl mix golden flax seed meal and flax milk. Set aside to thicken.
- 2) Cut 1/2 cup of strawberries in halves and set aside. Dice remaining 1/2 cup and add 1 tablespoon coconut palm sugar and 1 tablespoon coconut flour. Stir together and set aside.
- 3) In blender add gf oats, applesauce, arrowroot, baking soda, sea salt, and 1/4 cup coconut palm sugar. Stir vanilla into flax mixture and add to blender. Add 1/2 cup of halved strawberries to blender. Gently stir or pulse contents to assure baking soda and salt don't stick to side of container when mixed. Blend on low to medium speed (scrape sides of container if necessary) until fully combined and oats are broken down.
- 4) Immediately pour into bowl and gently stir in diced strawberries. Scoop into muffin tin with baking cups (or a greased muffin tin). Will yield six medium sized muffins. Preheat oven to 400 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit when ready to bake. Bake muffins for 25 minutes until toothpick removed is dry (cooking time may vary based on oven). Remove from oven and cool before eating. Store at room temperature or in refrigerator in a sealed container. Also taste delicious reheated in toaster oven or microwave.
Notes
Some substitution options are included in ingredients list.
Serving suggestions These muffins are delicious served cold or at room temperature. They are also totally scrumptious reheated in the toaster oven or microwave with a pad of vegan butter!
![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! π―β
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Anyone who knows me knows I love my scones!β€ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-βthereβs much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You knowβthe ones that sit behind the glass case and tease you with their golden brown pie shaped promise.π
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Iβd been hoping that one of the chain stores (Iβm lookinβ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldnβt be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you β€ them as much as I do!ππ
Link to the recipe is up top! βοΈ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Made these this morning, delicious! I doubled the recipe and it made 1 1/2 dozen, enough to share with my vegan, gluten-free colleagues. I used unsweetened homemade applesauce, which is thicker than store brand, I think it made them very moist.
Thank you for sharing this fabulous recipe.
Hi Debbie! I’m so glad you enjoyed the muffins. π Strawberries are just coming into season here so I will be making several batches myself! π
Cam frozen strawberries be used and is there any substitute for the arrowroot? Have all ingredients on hand but that. Thanks!
Hi Susan, If you use frozen strawberries I would allow them to thaw first and drain the fluid. I am afraid that the weeping from thawing would make the muffins mushy. You could probably try (I haven’t tried it) substituting 1:1 tapioca flour/starch for the arrowroot. If you try let me know how it goes! I hope this helps π
I gotta try this. They look so tasty and filling, thanks for sharing
Thanks, Keith!! π