Over two years ago I made some strawberry oats muffins that I really enjoyed, and I have not been able to find the recipe since. I opened my fridge yesterday and saw a big basket of strawberries my mom and sister, Annie, had picked up at Ikeda's Market on their way home from Tahoe. The strawberries somehow reminded me of those muffins I made oh so long ago and inspired me to put my improvising chef hat on. I got some strawberries, apple sauce, and Bob's Red Mill free oats out so I could try my best to recreate my strawberry muffins. Coincidentally my favorite podcast, NPR's How I Built This, had an episode about Bob's Red Mill this week so it was very fitting to listen as I create this muffin recipe so heavily featuring their oats! The recipe did not end up very similar to the original but I think I ended up making a healthier version
These are the original muffins from a few years ago. I don't think these are as healthy as the ones I made yesterday. The originals I remember contained cashew yogurt and coconut oil but I left those out because I wanted to keep them more healthy.
These are the ones I made this time. Yes, I know, they are not as beautiful as the other ones but they were actually really good. This is actually the only picture I got of the muffins before everyone in my family ate them. I think one problem I had with these was not adding enough liquid and letting the oats absurd the liquid too much so I added more almond milk when I wrote this recipe. These muffins are really yummy and filling and great because they are gluten free, vegan, and oil free!
Ingredients
1 cup of washed and diced strawberries (Optional: Set aside more for topping)
2 2/3 cups of gf oat flour (put rolled oats in the blender or food processor until they are a flour consistency)
1 cup of gf rolled oats
1/3 cup maple syrup
2/3 cup of apple sauce
1 1/2 cups almond milk
1/2 tsp baking powder
1 tsp vanilla
Optional: Cinnamon! (Caroline told me that the muffins would be better with it)
1. Preheat the oven to 375°F
2. In a large bowl thoroughly mix oat flour, maple syrup, apple sauce, and almond milk.
3. Add baking powder and vanilla (and cinnamon if you want), then mix thoroughly.
4. Next fold in the strawberries and oats
5. Scoop about 1/3 cup of batter into a muffin pan (remember to grease the pan or add muffin cups!)
6. If you have extra strawberries you can put them on top before you bake!
7. Bake for about 20 minutes or until golden brown
8. That's it! Enjoy!
Thanks for reading!!!