Strawberry Muffins


Anyone finding themselves with a surplus of berries lately? Not that I’m complaining or anything. I truly can’t get enough of summer and one of the very reasons is the in-season produce available…especially the berries! Aside from eating them straight from the container (washing first of course) I’m always looking for ways (or an excuse) to incorporate them into new dishes, from smoothies to salads and let us not forget the baked goods. Oh, the baked goods!Take these muffins for example…

In a perfect world these muffins could be my sole food staple. As in, I could enjoy one of these for breakfast, lunch or dinner. However, I suppose I’d be missing just a couple of crucial food groups along the way AND I’d Probably get into trouble for not sharing. These gluten-free strawberry muffins, packed with all of the good stuff like fresh berries (duh), oats, coconut oil, collagen, etc. make for the perfect power breakfast, snack, or anytime healthy hunger saver! They’re a hit all around in our house especially served warm with a spoonful of creamy almond butter!



Strawberry Muffins

Author: The Hungry Happy Mama


Makes: 12 muffins

Prep time: 10 minutes

Bake time: 20 minutes


  • 1 flax egg (1 tbsp flax meal + 1 tbsp water)
  • 1 banana, mashed equaling 1/2 cup
  • 1/2 c unsweetened applesauce
  • 1/2 c coconut sugar
  • 1/3 c coconut oil, melted
  • 1/4 c dairy-free milk
  • 1 tsp vanilla extract
  • 2 c gluten-free oat flour*
  • 2 scoops collagen peptides (optional)
  • 4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 1/2 c strawberries, chopped small


  1. Preheat the oven to 375F. Line or lightly spray a 12 cup muffin pan.
  2. In a small bowl mix the flax egg and set aside.
  3. In a large mixing bowl mash the banana with a fork. Then add the applesauce, coconut sugar, coconut oil, dairy-free milk, and vanilla and mix until combined.
  4. Fold in the flax egg once thickened.
  5. Next, add the oat flour, collagen, baking powder, and cinnamon and continue to mix until little to no lumps remain.
  6. Gently fold in the chopped strawberries.
  7. Divide the mixture evenly among the muffin cavities, filling 3/4 of the way to the top and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool before removing from the pan to serve.

Storing: muffins will stay fresh at room temperature for up to 4 days. Store in the fridge/freezer for a longer shelf-life.

*To make your own GF oat flour add an equal amount of gluten-free old fashioned oats to a food processor or blender and pulse until You achieve a flour-like consistency.


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