Strawberry Yogurt Mini Muffins (gluten-free)

These Strawberry Yogurt Mini Muffins are such an easy and delicious snack to make. They’re gluten-free, nut-free and a great copycat version of the store-bought mini muffins.

When it comes to snacks that are both delicious and nutritious, mini muffins often top the list. These bite-sized treats are perfect for breakfast on the go, a mid-day snack, or a lunchbox surprise. Today, I’m excited to share a recipe for strawberry yogurt mini muffins that are not only scrumptious but also packed with wholesome ingredients. These muffins are soft, moist, and bursting with fresh strawberry flavor, making them a hit with both kids and adults alike.

Why You’ll Love These Strawberry Yogurt Mini Muffins

One of the best things about these strawberry yogurt mini muffins is their versatility. Whether you’re following a gluten-free diet, looking to avoid refined sugars, or simply wanting a lighter treat, this recipe has you covered. Made with oat flour, non-dairy milk, and naturally sweetened with maple syrup, these muffins offer a healthier alternative to traditional baked goods without sacrificing taste.

Nutritional Benefits:

• Oat Flour: Oat flour is not only gluten-free (if using certified gluten-free oats) but also rich in fiber, which aids in digestion and keeps you feeling full longer. It’s a great alternative to refined white flour, providing a nutty flavor and a slightly denser texture.
• Coconut Oil: Coconut oil is a healthier fat option, known for its medium-chain triglycerides (MCTs) that are easily digested and can provide a quick source of energy.
• Greek Yogurt: Greek yogurt adds creaminess and moisture to the muffins, while also providing a boost of protein and probiotics for gut health.
• Maple Syrup: Instead of refined sugar, these muffins are sweetened with maple syrup, which adds a rich, natural sweetness without the spikes in blood sugar levels.

Ingredients you will need to make these strawberry yogurt mini muffins: 

• Coconut oil: Provides moisture and a subtle coconut flavor.
• Egg: Adds structure and helps bind the ingredients together.
• Maple syrup: A natural sweetener that adds depth of flavor.
• Vanilla extract: Enhances the flavor profile, complementing the strawberries beautifully.
• Greek yogurt: Adds creaminess and protein to the muffins.
• Oat flour (gluten-free if needed): A healthier alternative to white flour, offering a nutty flavor and additional fiber.
• Baking powder and baking soda: Helps the muffins rise and become fluffy.
• Fresh strawberries (chopped): The star of the show, providing bursts of juicy, fruity flavor in every bite.

How to Make Strawberry Yogurt Mini Muffins:

1. Preheat your oven to 350 degrees F and line a mini muffin tin with paper liners or lightly grease it with coconut oil (I like to use this silicone one) This recipe makes about 24-32 mini muffins, so you may need two muffin tins or bake in batches
2. In a large bowl, melt the coconut oil if it’s solid, then let it cool slightly. Add the egg and whisk until combined. Next, pour in the maple syrup, and vanilla extract. Whisk until the mixture is smooth and well combined. Stir in the Greek yogurt until it’s fully incorporated into the mixture.
3. Next mix in the oat flour and baking powder and baking soda. Make sure they’re well mixed to avoid any clumps of baking powder in your muffins. Be careful not to overmix, as this can make the muffins dense.
4. Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
5. Using a spoon or a small cookie scoop, fill each muffin cup about ¾ full with the batter. The muffins will rise slightly as they bake, so don’t overfill the cups.
6. Place the muffin tin in the preheated oven (I put the silicone tray on a baking sheet) and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.
7. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed slightly warm, but they’re also delicious at room temperature.

Tips for Perfect Strawberry Yogurt Mini Muffins:

1. Choose Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries can be used in a pinch, but they may add extra moisture to the batter, so adjust the baking time if needed.

2. Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in dense, tough muffins.

3. Room Temperature Ingredients: Ensure that your egg and Greek yogurt are at room temperature before mixing. This helps everything blend together smoothly and prevents the coconut oil from solidifying.

4. Customize the Recipe: Feel free to add mix-ins like chocolate chips, nuts, or other berries to create your own version of these muffins. Blueberries or raspberries would be a great alternative to strawberries.

5. Storage: Store the muffins in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze them for up to three months.

Frequently Asked Questions:

1. Can I use regular flour instead of oat flour? Yes, you can substitute regular all-purpose flour or whole wheat flour for oat flour. However, the texture may be slightly different, and the muffins may be less dense with regular flour.
2. Can I make these muffins dairy-free? Yes! This recipe is already partially dairy-free with non-dairy milk. You can also use a non-dairy yogurt like coconut or almond yogurt in place of Greek yogurt to make the entire recipe dairy-free.
3. What can I use as a substitute for coconut oil? You can substitute coconut oil with melted butter, or even applesauce if you’re looking to reduce the fat content.
4. Can I make these muffins in a regular-sized muffin tin? Absolutely! If you prefer regular-sized muffins, just increase the baking time to 20-25 minutes and check for doneness with a toothpick.
5. How do I prevent the strawberries from sinking to the bottom? To prevent strawberries from sinking, toss them in a little oat flour before folding them into the batter. This will help them stay evenly distributed throughout the muffins.
6. Can I make this recipe vegan? Yes, to make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based yogurt instead of Greek yogurt.

Some final thoughts:

These strawberry yogurt mini muffins are a delightful combination of healthy ingredients and indulgent flavor. They’re soft, tender, and bursting with fresh strawberries, making them a perfect snack or breakfast option. Whether you’re making them for yourself, your family, or to share with friends, these muffins are sure to be a hit. Give this recipe a try and enjoy the sweet, fruity goodness of strawberry yogurt mini muffins!

A few other delicious mini muffins to try:

Copycat Brownie Bites (gluten-free)

Copycat Little Bites Chocolate Chip Muffins

Copycat Mini Blueberry Muffin Bites (gluten-free)

Copycat Little Bites Party Cake Muffins