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A muffin and strawberries on a plate

Double Strawberry Oat Muffins (gluten-free, dairy-free, high altitude option)

Servings 15 muffins
Calories 178 kcal


  • 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

High Altitude Option (for 6,000-8,000 ft): Omit the baking powder, and just use baking soda. Also use quick oats instead of old-fashioned oats.


  1. To begin, preheat your oven to 350 and spray two muffin tins with non-stick spray (this recipe makes 15 muffins).

  2. In a small mixing bowl, add your dry ingredients and stir them together (flour, oats, baking powder, baking soda, salt, and cinnamon).

  3. 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.

  4. Pour your dry ingredients into your wet ingredients and mix them together. You should have a thick muffin batter.

  5. Add your diced strawberries to the batter and gently fold them in, being careful not to over stir them into your batter.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Let these muffins cool entirely and then devour!

Recipe Notes

Stored in an airtight container in the fridge, these muffins are best within a week.