Strawberry Breakfast Muffin (GF and Egg Free)

These don’t have to be restricted to breakfast 🙂

I call them breakfast muffins as essentially they are made up of breakfast ingredients.

Super quick and easy to make and utterly delicious

This makes 12 Muffins

Macros per muffin:

Calories 129, Protein 4.75g, Carbs 23.5g, Fiber 2.5g and Fat 1.83g


  • 250g Liberte Greek Style Yoghurt
  • 150g Clear Runny Honey
  • 200g Gluten Free Oats
  • 1 Tsp Baking Powder
  • 75ml Koko Coconut Milk
  • 230g Strawberries
  • 7.g Chai Seeds

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Large Mixing Bowl
  • Spatula
  • Sharp Knife
  • Fruit Preparation Board
  • Scales / Measuring Spoons
  • 12 Hole Muffin Baking Tray
  • 12 Muffin Cases
  • 2 Dessert Spoons


  • Place oats and baking powder in bowl and mix in well

  • Top Strawberries and quarter

  • Mix in yoghurt and coconut milk to oats

    Leave for 5 minutes to absorb

  • Add strawberries and chai seeds.

    Mix in well

  • Distribute 1 muffin case to each hole in muffin tray

    Using dessert spoons add muffin mixture evenly until 2/3 case filled

    Pop in middle of even and bake 25 – 30 minutes until golden and a skewer comes out clean in pricked in middle.

  • When cooked remove and leave to stand in tray for another 5 minutes

    Serve and enjoy.

    Muffins are best enjoyed on the day but keep well in an airtight container for 3 days


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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