Strawberry Oatmeal Streusel Small Batch Muffins
These delightful gluten free strawberry oatmeal streusel small batch muffins are more than just a treat - they're a breakfast indulgence you can enjoy morning, noon, and night! Studded with fresh strawberries, the small batch wholesome muffins is made with oat flour, rolled oats, applesauce, and topped with a buttery sweet streusel topping.
Servings: 4 Muffins
Calories: 248kcal
Equipment
Ingredients
Streusel Topping
- 3 tablespoons gluten free oat flour
- 1 tablespoon rolled oats
- 1 tablespoon organic cane sugar or granulated sugar
- 1 tablespoon unsalted butter, cold and cut into cubes
Strawberry Oatmeal Muffins
- ½ cup gluten free oat flour
- ¼ cup rolled oats
- 2 tablespoons tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¼ cup organic cane sugar or granulated sugar
- 2 tablespoons unsweetened applesauce, room temperature
- 2 tablespoons full fat sour cream, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup fresh strawberries, chopped plus 1 tablespoon for topping
Instructions
- Preheat oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
Streusel Topping
- In a small mixing bowl, whisk together the oat flour, oats, and sugar. Add the butter cubes and using your finger or two forks, cut the butter into the dry ingredients until moistened and crumbly. Refrigerate until ready to use.3 tablespoons gluten free oat flour, 1 tablespoon rolled oats, 1 tablespoon organic cane sugar, 1 tablespoon unsalted butter, cold and cut into cubes
Strawberry Oatmeal Muffins
- Chop the strawberries into small 1/4 inch cubes. Cut 1 to 2 extra for topping the muffins.
- In a small mixing bowl, whisk together the oat flour, oats, tapioca flour, baking powder, cinnamon, and salt.½ cup gluten free oat flour, ¼ cup rolled oats, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 2 tablespoons tapioca flour
- In another small mixing bowl, add the egg, sugar, applesauce, sour cream, and vanilla extract. Whisk until fully combined and smooth.1 large egg, room temperature, ¼ cup organic cane sugar, 2 tablespoons unsweetened applesauce, room temperature, 2 tablespoons full fat sour cream, room temperature, ½ teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Stir in the 1/3 cup of chopped strawberries. Let the batter rest for at least 5 minutes to allow the flours to hydrate and flavor develop.⅓ cup fresh strawberries, chopped
- Spoon the batter equally into the prepared muffin cups. Sprinkle the tops with equal amounts of the streusel and the extra chopped strawberries.
- Bake the muffins for 5 minutes at 425F degrees. Then reduce the heat to 350F degrees and bake for an additional 12 to 14 minutes, or until the muffins feel springy and a toothpick inserted in the center comes out mostly clean. Note - Baking at a high heat for the first few minutes will help the muffins bake tall.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer to the wire rack to cool completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
- Store leftovers covered at room temperature for up to 3 days. Beyond that, the muffins may start to dry out. Well wrapped muffins can also be frozen for up to 3 months and thaw at room temperature.
Notes
- Serving Size - This is a small batch recipe. I have not tested doubling the recipe and can't say for certain how the muffins will turn out.
- Yield - The recipe as written will yield 4 muffins.
- Strawberries - I recommend fresh strawberries for flavor and texture. Frozen strawberries will work if thawed and patted dry.
- Muffin Liners - You can omit the muffin liners and bake directly in the muffin pan wells. Grease the wells completely! Use a sharp knife to run around the edges of the muffins to help release them when done baking.
- Mini Muffins - You can bake the muffins into mini muffins. Use a mini muffin pan and mini liners and the recipe should yield 10 to 12 mini strawberry muffins. Bake at 350F degrees the whole time, and start checking the muffins around 10 minutes to see if they are done.
- Substitutions - Cane sugar 1:1 for granulated white sugar, or even coconut sugar. Sour cream 1:1 for Greek yogurt. I do not recommend flour swaps.
- Storing and Freezing – Store the muffins covered at room temperature for up to 3 days. They can also be wrapped tightly in plastic wrap and placed in a freezer bag, and frozen for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 248kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 223mg | Potassium: 157mg | Fiber: 2g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg