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!

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

• Muffin tin
• Ice cream scoop
• Food processor
• Mixing bowl
• Cupcake liners

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!!

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

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.

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!