Strawberry Cranberry Muffins
If you are going to use frozen strawberries, thaw them and drain off any extra juice before using in this recipe.
- 2 cups gluten-free oat flour
- 1½ teaspoons baking powder, divided
- ½ teaspoon salt
- ½ cup applesauce
- ½ cup flaxseed meal
- ¼ cup canola oil
- ¾ cup packed light brown sugar
- ¼ cup orange juice
- 1 cup chopped strawberries
- ½ cup dried cranberries
Preheat oven to 350ºF.
In a medium bowl, combine oat flour, 1 teaspoon baking powder, and salt.
In a large bowl, blend applesauce and ½ teaspoon baking powder.
Mix flaxseed meal, oil, brown sugar, and orange juice into applesauce mixture.
Add dry ingredients into wet.
Roughly chop strawberries.
Mix strawberries and cranberries into batter.
Spoon batter into an oiled muffin pan.
Bake 30–35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove to a cooling rack and cool completely.
MAKES 12 MUFFINS
Calories: 259 | Fat: 9 g | Protein: 4 g | Fiber: 6 g
Are Oats Okay for a Gluten-Free Diet?
Check with your doctor before including gluten-free oats in your diet. Oats do not contain gluten, but oats that are not labeled “gluten free” are probably contaminated with other gluten-containing grains through the growing, milling, or packaging process. For many people who follow a gluten-free diet, doctors feel that gluten-free oats are a safe whole grain.