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If you are looking for a wholesome, bite-sized treat that is as delicious as it is nourishing, these Strawberry Yogurt Mini Muffins are exactly what you need. Made with gluten-free oat flour, creamy Greek yogurt, fresh strawberries, and naturally sweetened with maple syrup, these mini muffins are soft, fluffy, and packed with real fruit flavor. Whether you bake them for a quick weekday breakfast, a weekend brunch spread, or a healthy snack for the whole family, they deliver every single time. Best of all, this recipe comes together in one bowl and is ready in under 30 minutes.
Table of Contents
Why You Will Love These Strawberry Yogurt Mini Muffins
- 100% gluten-free using certified gluten-free oat flour
- Naturally sweetened with pure maple syrup – no refined sugar
- Made with Greek yogurt for a protein boost and extra moisture
- Ready in under 30 minutes from start to finish
- Kid-friendly and perfect for meal prep
- Freezer-friendly for up to 2 months
Ingredients You Will Need
Here is everything you need to make these gluten-free strawberry mini muffins. Use room temperature ingredients for the best texture and rise.
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut oil | 1/4 cup | Melted and cooled |
| Eggs | 2 large | Room temperature |
| Maple syrup | 1/3 cup | Room temperature, pure maple preferred |
| Vanilla extract | 2 teaspoons | Pure vanilla extract |
| Greek yogurt | 1 cup | Full-fat or 2% for best texture |
| Oat flour (gluten-free) | 1 cup | Certified gluten-free if needed |
| Baking powder | 1 teaspoon | Check gluten-free label if needed |
| Baking soda | 1/2 teaspoon | |
| Fresh strawberries | 1/2 cup | Chopped into small pieces |
Kitchen Equipment You Will Need
Having the right tools makes this recipe even easier. Here is what you will want to have on hand:
- Baking sheets – Place your silicone muffin tray on top for stability in the oven
- Mixing bowls – You will need at least one large bowl for the batter
- Kitchen utensils – Whisk, spatula, and a small cookie scoop for filling the cups
- Measuring cups and spoons set – For accurate measurements of all ingredients
- Cutting board – For chopping your fresh strawberries
- Chef’s knives – A sharp knife makes quick work of dicing strawberries
- Kitchen scale – Optional but helpful for precise flour measurements
- Oven – Preheated to 350 degrees F for even baking
Step-by-Step Instructions
Step 1 – Preheat and Prepare Your Pan
Preheat your oven to 350 degrees F. Line a mini muffin tin with paper liners or lightly grease it with coconut oil. If you are using a silicone mini muffin tray, place it on top of a baking sheet for stability. This recipe yields approximately 24 to 32 mini muffins, so prepare two tins or plan to bake in batches.
Step 2 – Mix the Wet Ingredients
In a large mixing bowl, add the melted and cooled coconut oil. Add the eggs and whisk until well combined using your kitchen utensils. Pour in the maple syrup and vanilla extract, then whisk until the mixture is smooth. Stir in the Greek yogurt until it is fully incorporated and no streaks remain.
Step 3 – Add the Dry Ingredients
Add the gluten-free oat flour, baking powder, and baking soda to the wet mixture. Use a spatula to stir until just combined. Avoid overmixing, as this can cause the muffins to turn out dense. A few small lumps in the batter are perfectly fine. Use your measuring cups and spoons to ensure accuracy.
Step 4 – Fold in the Strawberries
Chop your fresh strawberries into small, bite-sized pieces on your cutting board using a sharp chef’s knife. Gently fold the chopped strawberries into the batter using a spatula, making sure they are evenly distributed throughout without breaking them down.
Step 5 – Fill the Muffin Tin
Using a spoon or a small cookie scoop from your kitchen utensils set, fill each mini muffin cup about three-quarters full with batter. The muffins will rise slightly during baking, so do not overfill. If you are using a kitchen scale, you can weigh portions for even sizing.
Step 6 – Bake and Cool
Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. The tops should look lightly golden and spring back when gently pressed. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Tips for Perfect Gluten-Free Mini Muffins
- Always use room temperature eggs and maple syrup – this helps the coconut oil blend smoothly without solidifying
- Do not overmix the batter once the flour is added – stir until just combined for light, fluffy muffins
- Pat your chopped strawberries dry with a paper towel before folding them in to prevent excess moisture in the batter
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter
- If baking in batches, keep unbaked batter at room temperature, not in the refrigerator, for best results
- Use certified gluten-free oat flour if you have a strict gluten sensitivity or celiac disease
Storage Instructions
These Strawberry Yogurt Mini Muffins store beautifully, making them ideal for meal prep. Here is how to keep them fresh:
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep in an airtight container in the fridge for up to 5 days
- Freezer: Freeze in a zip-lock bag or airtight container for up to 2 months. Thaw overnight in the fridge or microwave for 20 to 30 seconds before serving
Ingredient Substitutions
This recipe is wonderfully flexible. Here are some easy swaps you can make:
- Replace coconut oil with melted butter or avocado oil in equal amounts
- Swap Greek yogurt for dairy-free coconut yogurt to make these muffins fully dairy-free
- Use honey instead of maple syrup for a slightly different sweetness profile
- Substitute fresh strawberries with blueberries, raspberries, or diced peaches for a seasonal variation
- Add 2 tablespoons of chia seeds or flaxseeds for an extra nutritional boost
Frequently Asked Questions
Are these Strawberry Yogurt Mini Muffins truly gluten-free?
Yes, as long as you use certified gluten-free oat flour. Oats are naturally gluten-free, but they are often processed in facilities that handle wheat. Always check the label if you have celiac disease or a gluten sensitivity.
Can I make these into regular-sized muffins instead of mini muffins?
Absolutely. Use a standard 12-cup muffin tin and increase the baking time to approximately 20 to 25 minutes. Check for doneness using a toothpick inserted in the center.
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Do not thaw them before adding to the batter, as this can make the muffins too wet. Fold them in straight from frozen and be gentle to avoid bleeding too much color into the batter.
What type of Greek yogurt works best for this recipe?
Full-fat or 2% plain Greek yogurt produces the moistest and most tender muffins. Non-fat yogurt can be used but may result in a slightly drier texture. Avoid flavored yogurts as they contain added sugars and may alter the taste.
How do I know when the mini muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with only a few dry crumbs, the muffins are done. The tops should appear lightly golden and spring back when lightly pressed with your finger.
Can I make the batter ahead of time?
It is best to bake the muffins right after mixing the batter. If needed, you can store the batter covered in the refrigerator for up to 1 hour before baking, but do not prepare it too far in advance as the leavening agents will lose their effectiveness over time.
Make It Your Own
One of the best things about this Strawberry Yogurt Mini Muffins recipe is how adaptable it is. You can dress them up with a light drizzle of honey before serving, top them with a small dollop of extra Greek yogurt, or dust them lightly with powdered sugar for a presentation worthy of a bakery display. These are also excellent paired with a smoothie or a bowl of fresh fruit for a complete breakfast spread that the whole family will enjoy.
Whether you are making a batch for school lunches, a weekend brunch, or simply stocking your freezer with a healthy grab-and-go snack, these gluten-free mini muffins are a recipe you will come back to again and again. Give them a try and let us know how they turned out in the comments below. We love hearing from you.
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PrintStrawberry Yogurt Mini Muffins : Easy Gluten-Free Recipe with Oat Flour
These Strawberry Yogurt Mini Muffins are soft, fluffy, and naturally sweetened gluten-free muffins made with oat flour, Greek yogurt, fresh strawberries, coconut oil, and maple syrup. Ready in under 30 minutes and perfect for breakfast, snacks, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24-32 mini muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1/4 cup coconut oil, melted and cooled
2 eggs, room temperature
1/3 cup maple syrup, room temperature
2 teaspoons vanilla extract
1 cup Greek yogurt
1 cup gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup fresh strawberries, chopped
Instructions
1. Preheat your oven to 350 degrees F and line a mini muffin tin with paper liners or lightly grease with coconut oil. Place silicone tray on a baking sheet for stability. This recipe makes 24-32 mini muffins.
2. In a large bowl, melt coconut oil if solid and let cool slightly. Add eggs and whisk until combined. Add maple syrup and vanilla extract and whisk until smooth. Stir in Greek yogurt until fully incorporated.
3. Add oat flour, baking powder, and baking soda to the wet mixture. Stir until just combined. Do not overmix.
4. Gently fold in the chopped strawberries until evenly distributed throughout the batter.
5. Using a spoon or small cookie scoop, fill each mini muffin cup about three-quarters full with batter.
6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden.
7. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days.
Refrigerate in an airtight container for up to 5 days.
Freeze for up to 2 months. Thaw overnight in the fridge or microwave 20-30 seconds to serve.
Use certified gluten-free oat flour if you have celiac disease or strict gluten sensitivity.
Do not overmix the batter once flour is added to keep muffins light and fluffy.
Pat chopped strawberries dry before folding in to prevent excess moisture.