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Strawberry Oat Muffins

Strawberry Oat Muffins are fluffy, delicious, gluten-free, vegan and ❤️ healthy. 

I LOVE these muffins; I feel good about eating them; they are healthy, delicious & easy to make. 

Rolled oats + a blender = oat flour in 20 seconds! 

  • Serves10 muffins
  • Cooks in 20 - 25 mins
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Calms Nerves Anxiety
  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Egg Free

    Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.


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  • ¼ cup maple syrup OR orange juice*
  • ¼ cup sugar raw | coconut | date
  • 3 tbsp coconut oil - melted
  • 1 teaspoon vanilla
  • ⅔ cup milk - water is ok


  • 2 cups Oat Flour - DIY**
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • 1 ½ - 2 cups Strawberries - fine chop*


Strawberry Oat Muffins


PREHEAT OVEN 350F / 175C   LINE muffin tin with muffin papers or grease tray.


MELT Coconut oil with maple syrup – WHISK ALL WET ingredients together until smooth**.


ADD DRY ingredients, stir until just combined, and a thick batter forms; it might take a minute.  FOLD in strawberries.


SPOON batter into lined muffin tin filling ¾ full. It makes 9-10 muffins.


GARNISH tops with 2tbsp rolled oats, sunseeds, chia etc. – optional.


BAKE 20-25mins until cooked; when top springs back or inserted skewer comes out clean.


COOL on a wire cooling rack; STORE in an airtight container.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

** DIY HOMEMADE OAT FLOUR; 2 cups rolled oats in a blender or food processor, blitz until it forms a fine flour. Oat flour texture needs to be fine, not coarse.


*STRAWBERRIES use fresh or frozen – finely chopped start with 1 ½ cups mix; if you would like more, add ½ cup more.


**MIXING COLD INGREDIENTS with warm melted coconut oil can sometimes cause the oil to partially reset – if this happens, re-warm and whisk to re-combine in a smooth mixture.  Warming maple syrup with coconut oil helps balance this – then whisk in eggs then milk.


MELT coconut oil with maple syrup on the stovetop or in the oven while it preheats in an ovenproof bowl.


SWAP coconut oil for other healthful oils like walnut, a great nutrient-dense choice.


LESS SUGAR uses orange juice instead of maple syrup; taste and adjust.


ADDITIONS seeds or nuts for extra protein or orange zest for a citrus twist.

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