Gluten-Free Strawberry Oat Muffins with Greek Yogurt
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Strawberries aren’t just for dessert or fruit salads — they’re also delicious in these Gluten-Free Muffins made with Greek Yogurt, old-fashioned oats, and fresh berries. Even with less fat and no gluten, this easy breakfast recipe tastes like your favorite bakery muffins!
Why you’ll love this Gluten-Free Muffins Recipe!
Ingredient notes
- Oats| Instead of regular whole wheat pastry flour or white whole wheat flour, we use old-fashioned rolled oats acting as oat flour in this gluten-free recipe.
- Leavening agents| Baking powder and baking soda are needed to help the muffins rise as they bake.
- Sugar| The berries already provide lots of sweetness, making the recipe have no need for excessive added sugar. So, just boost the flavor with brown sugar and top the muffins off with crunchy turbinado sugar, or raw sugar.
- Cinnamon| Cinnamon is a warm spice that gives these muffins a cozy flavor.
- Eggs| A couple of eggs help the muffin texture to be nice and fluffy.
- Greek yogurt| Low-fat plain Greek yogurt brings moisture to the healthy muffin recipe.
- Oil| You’ll need some canola oil for the batter to make tender muffins. Coconut oil is an excellent substitute.
- Fresh strawberries| Sprinkle in some diced berries for fresh strawberry flavor and reserve some to be placed on top before baking.
Equipment needed
How to make the best strawberry muffins recipe
All you need is a food processor, a large mixing bowl, muffin tins, and liners to make this simple muffin recipe.
STEP 1 | Preheat and prep
First, preheat your oven to 400 degrees and line a 12-cup muffin pan with parchment cupcake liners. DO NOT use regular cupcake liners, as they will stick.
You may use a silicone muffin tin without liners if preferred.
STEP 2 | Combine the dry ingredients
Next, add the oats to the bowl of a food processor along with the baking powder, baking soda, cinnamon, and brown sugar. If you’re using maple syrup as the sweetener, add it to the wet ingredients instead.
Pulse for a few seconds to grind the oats to a smooth texture and mix the ingredients thoroughly.
STEP 3 | Add the wet ingredients
Then, break the eggs into a large bowl and beat lightly with a whisk. Once they are mell-whisked, add the Greek yogurt and oil, mixing until it’s completely blended.
Next, pour the dry ingredients into the bowl and stir gently with a spatula until just incorporated.
STEP 4 | Fold in the berries
Now, fold in 1 cup of diced strawberries and divide the muffin batter evenly among the cupcake liners.
STEP 5 | Add the toppings
Next, divide and sprinkle the remaining 1/2 cup of diced strawberries on top of each muffin. Then sprinkle about 1/8 teaspoon of the turbinado sugar on top of each.
STEP 6 | Bake and serve warm!
Finally, bake the muffins for 20-25 minutes or until a wooden pick inserted into the center comes out clean.
Transfer the finished muffins to a wire rack. Then, serve these delicious homemade strawberry muffins after they’ve cooled for just a few minutes.
If you want more tasty muffin recipes, check out these protein-rich Kodiak Cake Muffins or this hearty Blueberry Oatmeal Muffin recipe — YUM!!
tips
- Make a double batch of this gluten-free muffin recipe if you feed more people and need more than 12 muffins.
- Serve your strawberry yogurt muffins hot out of the oven when cooled enough to eat or at room temperature.
Variations and substitutions
- If preferred, replace the brown sugar in the muffins with maple syrup or coconut sugar.
- For dairy free, use almond milk yogurt or try adding a mashed banana.
- Substitute fresh blueberries or raspberries for a fresh twist.
Storage and reheating tips
It’s advisable to allow your muffins to cool in the tin on a wire rack for 10 minutes. Afterward, take them out of the tin and let them cool completely before storing. For more expert tips on keeping muffins fresh and not stale or soggy, check out this helpful article.
Frequently asked questions
Include strawberries, blueberries, and raspberries for a triple-berry muffin, or add a banana for strawberry banana muffins — that sounds yummy to me!
When choosing your juicy strawberries, look for bright red color with a natural shine and healthy green tops.
The size of the strawberries won’t matter as much as their overall appearance. If the berries have soft spots or a surface that looks like it is wilting, they’re overly ripe and no longer the best choice for consumption.
Because there is no flour in the recipe, it is necessary to bake these Greek yogurt muffins in a pan lined with parchment cupcake liners or in silicone baking cups to avoid them sticking. I love the parchment cupcake liners and use them for a lot of my other baking, as well.
I don’t necessarily follow a gluten-free diet. Still, I have been trying to incorporate mostly whole grains into my diet, with oats being one. But I do have more gluten-free recipes for you to check out!
Popular gluten-free and healthy breakfast recipes include these easy make-ahead Sausage Egg Muffins, my Oat Flour Pancakes, and Banana Oat Muffins. Then, end the day with Peanut Butter Sandwich Cookies for dessert!
Looking for more fresh strawberry recipes?
If you have more fresh strawberries to use, I have some delicious options for you. Try these Fresh Strawberry Scones and my Strawberry Quick Bread!
Serving suggestions
Serve these delicious strawberry muffins as a healthy snack or tasty breakfast complete with this flavor-packed Southwestern Frittata Breakfast Casserole or a bowl of yogurt topped with Peanut Butter Banana Granola.
Or make it dessert with a chilly and delicious scoop of ice cream. Try my homemade Strawberry Ice Cream recipe, or compliment the sweet berry flavor with this No-Churn Blueberry Ice Cream.
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Gluten-Free Strawberry Oat Muffins with Greek Yogurt
Ingredients
- 2 ½ cups old-fashioned rolled oats
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup brown sugar or 6 tablespoons maple syrup
- 2 large eggs
- 1 cup low-fat plain Greek yogurt
- ½ cup canola oil
- 1 ½ cups diced strawberries fresh
- 1 ½ teaspoons turbinado sugar
Instructions
- Preheat your oven to 400 degrees. Line a 12-cup muffin tin with parchment cupcake liners. DO NOT use regular cupcake liners as they will stick. You may use a silicone muffin tin without liners.
- Add the oats to the bowl of a food processor along with the baking powder, baking soda, cinnamon, and brown sugar (if using maple syrup as the sweetner, add it to the wet ingredients). Pulse for a few seconds to grind the oats to a smooth texture and combine the ingredients.
- Break the eggs into a large bowl and beat lightly with a whisk. Then, add the Greek yogurt and oil and mix until blended. Pour the dry ingredients into the bowl and stir gently with a spatula until just incorporated.
- Fold in 1 cup of diced strawberries, then divide the mixture evenly among the cupcake liners.
- Divide and sprinkle the remaining 1/2 cup diced strawberries on top of each muffin, then sprinkle about 1/8 teaspoon of the turbinado sugar on top of each one.
- Bake for 20-25 minutes or until a wooden pick inserted into the center comes out clean.
Notes
- Make a double batch if you’re feeding more people and need more than just 12 muffins.
- Serve your strawberry yogurt muffins hot out of the oven when cooled enough to eat or at room temperature.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
Growing up on the farm, I often whined and complained about doing outdoor chores because I’d much rather be inside reading a book, not getting hot and sweaty in the garden. That is unless the task was picking strawberries!
There’s nothing better than a sweet, sun-ripened strawberry picked fresh and savored before it lands in the bucket. I probably ate half as many warm, juicy strawberries as I picked!
As soon as the strawberry season came along, there would be plenty of strawberry recipes, like homemade strawberry jam for our country breakfast biscuits!
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
living in a rural area where parchment liners are not available nor are silicone muffin pans, any suggestions, would be greatly appreciated.
JoAnne, in that case, try regular paper liners and spray them well with non-stick cooking spray.
These were easy and yummy.
Are those nutrition facts for the entire recipe or is it 132 Cal per serving?
Caroline, thanks so much for your question! I reviewed the recipe and caught an error in the nutrition facts. These muffins are actually 88 calories each. The post has been updated!
I would love to bake up a dozen of these beauties! Perfect for summer 🙂
Thank you, Megan! They’re great to save for breakfast on the run, too!