Gluten-Free Vanilla Strawberry Oat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten-Free Vanilla Strawberry Oat Muffins calories by ingredient


Introduction

Modified from this recipe that I found through the Daily Spark. http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=673128

We used oat flour so that it would be gluten-free. I use Bob's Red Mill because I trust them not to cross contaminate. Modified from this recipe that I found through the Daily Spark. http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=673128

We used oat flour so that it would be gluten-free. I use Bob's Red Mill because I trust them not to cross contaminate.
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c strawberries
    1 c quick oats
    1 c lowfat buttermilk
    1 c oat flour
    1 t baking powder
    1/2 t baking soda
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    3/4 c brown sugar
    1 t vanilla extract


Tips

Use good quality vanilla.

Also, muffins are best when cooled.


Directions

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.