i love a good muffin.
over the last few months, we've been cutting back on gluten so i have really enjoyed finding some yummy gluten free recipes and being creative in the kitchen! i stumbled across
this one the other day when the girls were wanting breakfast and i hadn't made a trip to the grocery store in a while. we planted a few strawberry plants in our garden this year, so i've had strawberries on the brain and i thought "i want to try making strawberry muffins!" so after a google search, i realized that not only did these muffins sound delish and we happened to have all the ingredients in our pantry, but they were also gluten free.
score.
these are really pretty tasty and there are lots of options to change it up in terms of fillings or toppings. i normally can't think straight in the morning until at least nine o'clock so i forgot the little fact that my children are super weird about cooked fruit. they go NUTS for blueberries, but won't eat blueberry muffins or blueberry pancakes. i think they're a little bit crazy ;) so instead, i scooped some strawberry-less batter for them and topped their muffins with a few chocolate chips. they loved that idea.
here's the recipe:
gluten free strawberry shortcake muffins
* 2 1/2 c. old fashioned oats
* 1 c. lowfat greek yogurt
* 2 eggs
* 1/2 c. sweetener of your choice
* 1 1/2 t. baking powder
* 1/2 t. baking soda
* 1 1/2 c. strawberries, diced
- put all ingredients except strawberries in a blender or food processor and pulse til smooth.
- transfer to a mixing bowl and fold in strawberries.
- scoop into a muffin pan (if you use liners, make sure they're foil! paper ones apparently stick) and bake at 400 degrees for 20-25 minutes.
these are perfect for on the go breakfasts too! unlike other gluten free baked goods i've tried, they keep pretty well for a few days. i've been enjoying them on my work days which can usually pose a challenge in finding quick and healthy breakfast options! so glad i found this recipe.
happy baking!
