Strawberry Oatmeal Muffins
Recipe GLPR1301d0f127e44c
Delightful gluten-free muffins with a hidden strawberry-cashew cream filling. These dairy-free treats combine soft oat flour, flax eggs, and wholesome toppings for a nutritious breakfast or brunch option. The creamy strawberry center adds natural sweetness and moisture to every bite.
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Ingredients
1 cup raw cashews, soaked overnight
1/2 cup sliced fresh strawberries
1/4 cup unsweetened almond milk, plus more if needed
2 cups gluten-free oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
2 flax eggs (or 2 regular eggs)
1/3 cup pure maple syrup
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
Directions
Preheat your oven to 350°F. Line a 12-cup muffin pan with parchment or silicone liners.
Drain and thoroughly rinse the soaked cashews under cold water.
Place the drained cashews and sliced strawberries into a blender. Blend for 1–2 minutes until smooth, adding a splash of almond milk as needed to reach a creamy consistency. Taste the mixture and add an extra tablespoon or two of maple syrup if desired for additional sweetness. Transfer the strawberry cream to a small bowl and set aside.
In a large bowl, whisk together the oat flour, baking powder, and sea salt.
In another bowl, combine the flax eggs, maple syrup, applesauce, vanilla extract, and 1/4 cup almond milk. Stir until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Divide half of the batter evenly among the 12 muffin cups, filling each about one-third full.
Spoon a small dollop of the strawberry cream into the center of each muffin cup. Top with the remaining batter, filling each cup about three-quarters full.
Bake in the preheated oven for 12–14 minutes, until a toothpick inserted into the muffin (not through the cream) comes out mostly clean.
Allow the muffins to cool completely in the pan before carefully removing them from the liners.
