Strawberry Chocolate Chip and Oat Gluten Free Muffins

Strawberries season is here!

I love a muffin. It’s the perfect antidote to eggs in my opinion. These aren’t too sweet so you also don’t feel like you’re starting your day with a sugar bomb. The mix of strawberry and chocolate chip is so decadent but not overbearing. These come together easy too using a blender - keep reading for the how to!

Ingredients:

Method:

  • preheat an oven to 350 degrees fahrenheit and line a cupcake tin with silicone muffin cups

  • place all wet ingredients into a blender and blend on high until smooth

  • place flour, oats, baking powder, baking soda, and salt into a large bowl

  • pour blended mixture into the dry and combine - it will be sticky, don’t worry!

  • mix in the chocolate chips and strawberries until evenly combined

  • scoop about 1/4 cup of mixture (I like to use a cookie scoop) into each muffin mold until all the mix has been evenly distributed

  • sprinkle a few more oats and the raw sugar over each muffin

  • bake on the middle shelf for 25-30 minutes - until they are lightly browned on top and a fork comes out clean

  • let them cool for 10-15 minutes in the pan and then finish on a cooling rack. They will keep for 2-3 days - freeze some for the future!


I hope you enjoy these as much as I do! The strawberry/chocolate is the perfect combination and the cottage cheese adds a nice little protein boost. If you make them, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley

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