Gluten Free Strawberry Oat Muffins
Gluten Free Strawberry Oat Muffins
Ingredients
⅓ cup Gluten Free Raw Oatmeal https://www.montanaglutenfree.com/shop/product/gluten-free-raw-oatmeal/
1 tsp Baking powder
½ tsp Baking soda
⅓ cup Vegetable oil
⅓ cup Maple syrup
2 Eggs (preferably at room temperature)
1 cup Plain cashew yogurtYou can use conventional greek yogurt
2 tsp Vanilla extract
2 cups Hulled and diced ripe strawberries
1 tbsp 1 teaspoon raw sugar (optional)for sprinkling on top
Directions
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or cooking spray.
In a large mixing bowl, combine the All-Purpose Baking Mix, ⅓ cup Raw oats, baking powder, and baking soda. Stir with a whisk to blend.
In a medium mixing bowl, combine the oil, maple syrup, and eggs. Beat together with a whisk. Add the yogurt and vanilla, and whisk well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with the raw sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.