The flavor of these muffins is out of this world! Take my word for it. Every single ingredient perfectly complements the next.
They are incredibly tasty. And to boot, they have a beautiful texture--moist, fluffy, & chewy all at the same time!
I found these to make a very satisfying breakfast that was easy & fun to throw together, and with a special heartiness that makes them deliciously filling...
Strawberry Greek Yogurt & Oat Breakfast Muffins (Gluten Free)
Makes: 6 large muffins
1 cup gluten free rolled oats (I use Bob's Red Mill)
1 cup oat flour (I make my own*)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup strawberry Greek yogurt** (I used Greek Gods Honey Strawberry)
1 egg, beaten
1 tsp vanilla extract
1/4 cup coconut oil, melted
Preheat oven to 350°F. Grease muffin tin or liners, set aside.
In a large mixing bowl, combine dry ingredients.
*If making your own oat flour, grind rolled oats in a food processor until a fine oat flour forms, usually 3-5 minutes.
In another bowl, beat wet ingredients together.
Mix your wet & dry ingredients together until just combined.
Pour your muffin batter into your greased tin or liners.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
**Note: Any yogurt will work in this recipe, but I highly recommend strawberry, as the nutmeg really works well with this flavor. Also, Greek Gods is quite sweet, so if using another brand of strawberry yogurt, you may want to add a tablespoon or two of honey or maple syrup to duplicate the same level of sweetness.
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