Thick, hearty muffins with oats and strawberries throughout, filled with a spoonful of strawberry jam in the middle, for a sweet, fruity and healthy breakfast!
Have you ever made a quick bread or muffins filled with jam?
If the answer is no.. shame on you! 😉 Get to baking NOW and make some gluten-free Blueberry Swirl Oat Bread or these gluten-free Double Strawberry Oat Muffins! Seriously!
I absolutely love quick breads or muffins that are filled with jam, nut butter, etc. It’s a super easy way to add an extra notch of flavor to your baking!
These Double Strawberry Oat Muffins take a classic gluten-free muffin and fill it with finely diced strawberry pieces and oats, then cram it with a spoonful of strawberry jam in the middle, for sweet, strawberry Heaven. Summer in a muffin, if I do say so myself!
How do you add strawberry jam into the middle of these muffins?
Add enough batter to your muffin tin (after spraying with non-stick spray) to cover the bottom of each muffin cavity.
Using a teaspoon, scoop an overflowing teaspoon of jam out of your jar and place it into the middle of each muffin cavity, on top of the dough. I like to use a small spatula, or spoon, to help scoop the jam out of the teaspoon so it stays in one nice jam blob (for lack of better words!).
Then, take your muffin dough again and top each muffin and jam with more muffin dough, covering the jam entirely. Your muffin dough should be filling up your muffin cavity about 2/3-3/4 of the way when you’re done. Now you’re ready to bake!
Do I have to fill these Double Strawberry Oat Muffins with jam or can I make them without it?
You can make these muffins without the jam in the middle, however I do think that the jam adds an extra level of flavor and that they don’t have as much strawberry flavor without it. The extra sweetness from the jam really adds the perfect touch to these muffins.
Now, the ultimate question: is this muffin recipe easy?
Heck yeah! Minus the extra step of adding strawberry jam into the center, these muffins are a typical muffin. Simply stir together your dry ingredients,stir your wet ingredients together separately, combine them and fold in your diced strawberries.
*Of course, the sweeter your strawberries, the sweeter these muffins will be. So make sure you use the best, juiciest strawberries you can find!
I hope these muffins get you excited about jam-filled baked goods, and you try this recipe and enjoy it as much as my family does! 🙂
- 1 1/2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
- 1 cup oats, certified gluten-free
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup coconut oil (melted)
- 3/4 cup sugar
- 1/2 cup applesauce
- 1/2 cup almond milk (or milk of choice)
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups strawberries, finely diced
- 1/3 cup strawberry jam
To begin, preheat your oven to 350 and spray two muffin tins with non-stick spray (this recipe makes 15 muffins).
In a small mixing bowl, add your dry ingredients and stir them together (flour, oats, baking powder, baking soda, salt, and cinnamon).
In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk till combined. Add your milk, eggs and vanilla and whisk again.
Pour your dry ingredients into your wet ingredients and mix them together. You should have a thick muffin batter.
Add your diced strawberries to the batter and gently fold them in, being careful not to over stir them into your batter.
Now, add a spoonful of batter to the bottom of 15 muffin cavities, enough to just cover the bottoms. You will have dough left over.
Using a teaspoon, scoop out an overflowing teaspoon of strawberry jam and spoon it into the middle of each muffin cavity, on top of your dough.
Now, take the rest of your muffin dough and spoon it on top of the strawberry jam, covering each muffin entirely and filling each cavity about 2/3-3/4 way full.
Bake in the oven for 22-25 minutes, or till the muffins are springy to touch on top and a toothpick inserted comes out clean.
Let these muffins cool entirely and then devour!
Stored in an airtight container in the fridge, these muffins are best within a week.