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)

Directions:

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!