Gluten-Free Vanilla Strawberry Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 T flax seeds1 c strawberries1 c quick oats1 c lowfat buttermilk1 c oat flour1 t baking powder1/2 t baking soda1 t salt1 whole egg1/4 c unsweetened applesauce3/4 c brown sugar1 t vanilla extract
Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Hull (remove the leaves) and chop the strawberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, use a handheld mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in the strawberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NKIRKEBY.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NKIRKEBY.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 3.7 g
- Cholesterol: 75.1 mg
- Sodium: 406.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.3 g
- Protein: 6.2 g
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