Monday, March 17, 2014

Strawberry Oatmeal Flax Muffins

A while back, I was experimenting with some gluten-free baking. One of my better endeavors turned out to be these strawberry oat muffins. They are less than 150 calories each and full of good stuff!

I should note, I found this recipe online and adapted it, but I can't remember where I found it. So, please, if it's yours, let me know and I will gladly link back to your site. It was a great blog and I'm actually pretty sad to not be able to find it.

Strawberry Oatmeal Flax Muffins
12 Muffins

1 1/4 C Bob's Red Mill Gluten Free All Purpose Baking Mix (use a little less for more moist muffins)
1 1/4 Old Fashioned Oats (NOT Quick Cook)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
6 TBSP Milled Flax Seed
1/2 C Unsweetened Applesauce
1/2 C Strawberry Puree (Remove stems from a few large berries and toss in a personal sized blender for an easy puree)
1/2 C Unsweetened Original Flavor Almond Milk 
1/4 C Raw Agave Nectar
1 tsp Vanilla Extract
1 Egg
1 C hulled and diced strawberries (measure after dicing)

  1. Preheat oven to 350 degrees F.
  2. Coat a 12 cup muffin pan with non-stick spray or use muffin liners for easier clean up.
  3. Combine first 7 ingredients (dry) in a medium bowl. 
  4. Whisk the next 6 (wet) ingredients in a separate bowl.
  5. Add wet ingredients to dry and stir until moistened.
  6. Fold in diced strawberries.
  7. Spoon batter into muffin tins.
  8. Bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean. 
  9. Cool and enjoy!

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