Gluten, dairy and refined sugar free strawberry oat muffins

Gluten, dairy and refined sugar free strawberry oat muffins

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Today I made gluten dairy refined sugar free strawberry oat muffins. I adapted a recipe from @the.fit.kitchen over on Instagram. They turned out soft, moist and naturally sweet. I make these every week as part of my meal prep. They are that delicious and one of my all time favourite recipes on the blog.

These would also be great to make for valentines day especially if they are trying to live a healthier life. You don’ t have to give up eating cake or anything for that matter, you can always find a healthy alternative.

I store them in a ziplock bag in the fridge for up to a week. Then i heat one up in the microwave for 10 seconds before eating it. Sometimes i will cut it in half and spread some sweet freedom choc pot inside. If am having one for dessert because we all know how great strawberries and chocolate go together.

The recipe uses only 8 ingredients and takes 5 mins to prepare. The macros for each muffin are 3.4f 17.1c 5.2p.

gluten dairy and refined sugar free strawberry oat muffins

Gluten, dairy and refined sugar free strawberry oat muffins

Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 6
Author naturally sweet life

Ingredients

  • 2 large eggs
  • 130 g rolled oats 80g blended 50g whole
  • 3 tsp fruit syrup or another liquid sweetener I used sweet freedom brand
  • 100 g fresh strawberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup coconut milk

Instructions

  1. Preheat heat oven to 180c (350f)

  2.  In a large bowl combine 80g blended oats. You can either use oat flour or rolled oats that you blitzed in a food processor or blender to make your own oat flour. 
  3.  Add baking powder, baking soda, 2 eggs, fruit syrup, vanilla extract, coconut milk or other type of milk. Mix together until combine.

  4. Cut up strawberries into small cubes. Dust in some gf flour. This will stop them sinking to the bottom of your muffins. Add strawberries to batter and stir.
  5. Add 50g rolled oats. Mix to combine.

  6. Spray a 6 hole silicon muffin tray with cooking spray I use either coconut or avocado oil. I sit my muffin tray on a baking tray to give it more stability. Which makes it a lot easier to transfer to and from the oven.
  7. I use a 1/4 cup to measure out the mixture in to each muffin hole. I fill them 3/4 way up as they will rise in the oven.

  8. Bake them in the oven for 23 minutes. Check them with a screwer if it comes out clean then they are done. Leave to cool for 10 minutes then pop them out the tray.

Recipe Notes

Store them in a airtight container in the fridge. For up to a week. You need to keep them in the fridge otherwise the fruit inside will go off. The macros for each muffin is 3.4f 17.1c 5.2p

Hope you enjoy this recipe as much as I do. Go show @the.fit.kitchen Instagram some love it’s really great. Also don’t forget to tag be on Instagram @emmalouisecee if you recreate any of my recipes. I would love to see them. I post daily pics of  what I eat in a day and gluten free food I find and test out.  Hope you have an amazing day.

 



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