Healthy Strawberry Oat Muffins You’ll Love | Soft, Tender & So Easy

These Healthy Strawberry Muffins are soft, tender, and lightly sweetened made with oats, nuts, and juicy cooked strawberries! 🍓
They’re gluten-free, refined sugar-free, and so easy to make, perfect for breakfast, snacks, or dessert. You’ll love how moist and light they are, even with wholesome ingredients. 🔥 Bake or air fry: both work perfectly!

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📝 INGREDIENTS (10-12 muffins)
Dry Ingredients:
• 100 g (1 cup) oat flour (or blend rolled oats until fine)
• 50 g (½ cup) almond flour (or finely ground almonds)
• 1 tbsp cornflour (cornstarch) – for softer texture
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
Wet Ingredients:
• 2 medium eggs
• 80 ml (⅓ cup) applesauce (adds moisture and mild sweetness)
• 60 ml (¼ cup) melted coconut oil (or butter)
• ⅓ cup keto sweetener (erythritol + monk fruit blend). You can also use regular sugar or ¼ cup honey, if using honey, reduce the applesauce slightly.
• 1 tsp vanilla extract
For the strawberry mixture:
• 150–170 g (about 1 cup) chopped fresh or frozen strawberries (add 1-2 tbsp water if using fresh ones)
• 1 tbsp keto/plant/natural sweetener (or honey, if preferred)

❃ PROCESS ❃
1. Preheat & prep:
Preheat your oven to 175°C (350°F). Line or lightly grease a 12-cup muffin pan.
2. Cook the strawberries:
Add the chopped strawberries and 1 tbsp sweetener (or your preferred sugar/honey) to a small saucepan. If using fresh strawberries, add 1–2 tsp of water to help them soften.
Cook over medium heat for about 5–7 minutes, stirring occasionally, until the mixture becomes jammy and slightly thickened. Let it cool while preparing the batter.
3. Combine dry ingredients:
In a large bowl, whisk together oat flour, almond flour, cornflour, baking powder, baking soda, cinnamon (optional) and salt.
4. Mix wet ingredients:
In another bowl, whisk eggs, applesauce, melted coconut oil/butter, sweetener (honey or keto blend), and vanilla until smooth.
5. Combine:
Pour wet mixture into dry ingredients and mix gently until just combined — don’t overmix.
6. Add cooked strawberries:
Fold in 2/3 of the cooked strawberry mixture gently, leaving streaks of pink throughout (avoid mixing too much to keep the marbled effect).
7. Fill muffin cups:
Divide batter evenly into muffin cups, then spoon the remaining strawberry mixture on top and swirl lightly with a toothpick or knife.
8. Bake / Air fry:
Oven: Bake for 18–22 minutes or until golden and a toothpick comes out clean.
Air fryer: Bake at 160°C (320°F) for about 12–14 minutes, depending on size and model.
9. Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


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Soundtrack Credits :
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Fall In Love by Alex-Productions | https://onsound.eu/
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