Flourless Strawberry Oatmeal Muffins

We’ve been baking a lot over here lately and these flourless strawberry oatmeal muffins are just one of the meal prep recipes that we put together and ate within like a day. These healthy muffins with strawberries are sweet, fluffy and full of that beautiful strawberry flavor. They’re perfect for toddlers, kids and adults as dessert, snack or if you love a sweet breakfast – then have them in the morning. So whenever those wonderful red fruits aka strawberries are in season again – this is one of the best baking strawberry recipes to make.

I usually never buy strawberries when they’re not in season, because I heard you can get allergies from them. I don’t know if it’s true, but I just went with it – I don’t need strawberries at all cost all year round. However, I did need some fresh berries for decorating one of the frozen strawberry recipes I was reshooting in March.

Now I know, March is not strawberry season, those fruits are best during May or late April. But I took my chances, felt more alive than ever and ended up having many left over. So I decided to make these strawberry oatmeal muffins without any flour! They were SO tasty! Super sweet with a wonderful light strawberry aroma.

The only thing that can make these oatmeal strawberry muffins even better is if you add a cream cheese frosting on top. But I didn’t even need that! Here’s what you need.

Strawberry Oatmeal Muffins Ingredients

• Oats and we’re going to grind them
• Milk and I used regular milk for these, you can try plant-based alternatives, I give no guarantees about them
• muscovado (or dark brown) sugar
• baking powder
• vanilla
• eggs
• coconut oil or butter
• fresh strawberries (don’t use frozen, or the muffins will get soggy)

How To Make The Strawberry Oatmeal Muffins

Blend the muscovado sugar with the eggs using a hand blender until the sugar has dissolved. Then add in the melted coconut oil, the baking powder and the vanilla. Stir in the milk and then the oats, a ⅓ cup at a time. You should get a fairly thick mixture, thicker than pancake batter.

Preheat the oven to 190C/380F.

Grease 12 muffin cups generously with oil and scoop the muffin mixture, adding a few chopped strawberries in the middle and on top. It goes: a scoop of muffin mix, then berries, another scoop of muffin mix, then berries on top.

Bake at 190C/380F for about 15 minutes or until muffins are golden brown. Let them cool off, then release gently working your way with a knife around the edges.

Make sure to get the muffins out of the pan no later than 10-15 minutes after you’ve taken them out of the oven, as they might get soggy on the bottom.

How To Store and Enjoy

You can store the flourless strawberry muffins at room temperature for 2 days or in an airtight container in the fridge for up to 5 days. Like most muffins they will become more dense and dry when they’re not fresh, but you can undo their aging process by reheating them in the oven for 3-5 minutes.

Serve as is, with yogurt and fresh fruit, or with some cream cheese frosting (I usually do 1/2 cup cream cheese, 1 tsp maple syrup/to taste and vanilla) for dessert.

You can enjoy them as a grab and go snack, for dessert or even for breakfast.