Healthy Strawberry Banana Muffins are light, soft, moist and filled with fresh strawberry pieces. Made with oat flour and banana, they are easy to make, naturally gluten and refined sugar free.
Easy Strawberry Banana Muffins
I love baking, and my kids love baked goods—especially those oversized coffee shop muffins packed with sugar and artificial flavor (neon green “pistachio,” anyone?). Since they’d happily eat muffins every day, I often make healthier versions like my Banana Blueberry Oatmeal Muffins or Pumpkin Banana Bread Muffins.
These Strawberry Banana Muffins quickly became a favorite in our house. Made with oat flour, mashed banana, and fresh strawberries, they’re soft, moist, and naturally sweet. If you’re looking for a healthy muffin recipe that actually tastes good, this one’s it.
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Ingredient notes
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Bananas: the riper, the better. Bananas with brown (almost black) skin are perfect for this recipe because they are naturally sweet and have a complex flavor.
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Oat Flour: you can use store bought oat flour (I buy mine on Amazon) or make your own by grinding rolled oats in a blender until they reach fine, four-like texture.
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Eggs: organic or pasture raised eggs will give you best results.
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Strawberries: you can use fresh or frozen strawberries. See my note below if you’re using frozen strawberries.
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Yogurt: I used plain, whole milk yogurt (NOT Greek). Greek yogurt should also work, though I haven’t tested it in this recipe.
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Maple Syrup: use pure 100% maple syrup to add sweetness to the muffins. Mine is always from Maine.
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Baking Powder & Baking Soda: to help the muffins rise.
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Ground Flaxseed: for an extra nutritional boost. I like to add flaxseed in my baking wherever I can, to add some fiber and healthy omega 3’s.
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Vanilla: use 100% pure vanilla extract to add more complexity to the flavor.
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Cinnamon: it’s super healthy and it goes very well with banana based baked goods.
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Coconut Oil: to add extra moisture to the muffins. Use virgin or refined coconut oil.
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Salt: to balance out the flavors.
How to make banana strawberry oat muffins
- STEP 1: In a large bowl, mash bananas until smooth and add all the wet ingredients: eggs, yogurt, vanilla, melted coconut oil and maple syrup
- STEP 2: In a second bowl, whisk together all dry ingredients: oat flour, cinnamon, salt, baking powder and soda and ground flaxseed.
- STEP 3: Add dry ingredients to wet and stir with a spatula until just combined. Stir in most of the strawberry pieces.
- STEP 4: Place muffin liners in a muffin tin and scoop the batter into the tin to make 12 muffins. Decorate with more strawberry pieces on top.
- STEP 5: Bake for about 25 minutes in 350 degrees Fahrenheit in a preheated oven until a toothpick inserted in the middle of a muffin comes out clean.
Tips for using frozen strawberries
If you’re using frozen strawberries, use the kind that’s already sliced. Make sure to thaw the strawberries completely and drain off any juice on a sieve or colander. Add the thawed and drained strawberry pieces to the batter and bake.
Storage and freezing tips
Cool the muffins completely on a wire rack and store in an airtight container for up to 5 days at room temperature. To freeze, place the cooled muffins on a baking tray and freeze for a couple hours until they harden up. Then, transfer to a freezer safe ziplock bag or an airtight container and store in the freezer for up to 6 months.
To thaw, leave out on the counter at room temperature until soft. These are perfect for your kids’ school lunches. Just place one frozen in the lunch box and it will be ready to eat at lunchtime.
Do you like baking with strawberries? Try this delicious Strawberry Apple Crisp.
Recipe
Healthy Banana Strawberry Oat Flour Muffins
Ingredients
- 2 large ripe bananas 9oz
- 1 cup chopped or sliced strawberries
- 1 ½ cup oat flour
- 2 large eggs
- ½ cup plain yogurt
- ¼ cup refined coconut oil melted
- ⅓ cup maple syrup
- 2 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 12-muffin tin with muffin liners or spray with non-stick spray.
- In a large bowl mash the bananas, add the eggs, vanilla, coconut oil, yogurt and maple syrup.
- In a second bowl add all dry ingredients and whisk together.
- Add dry ingredients to wet. Mix with a spatula until just combined.
- Stir in most of the strawberries.
- Scoop the batter with an ice cream scoop to form 12 muffins.
- Bake for about 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Kay Douglas says
I'm not able to have coconut due to food allergy, what can I use instead of coconut oil
Agnieszka says
Hi Kay. You can use equal amount of a mild tasting oil such as avocado or vegetable oil.
Julie says
Wow! Look at all those beautiful strawberry pieces. I'm ready to bite into one of these muffins.
Josephine De Simone says
I use sunflower oil they are fantastic the same best muffins ever
Tara says
Such flavorful and easy oat muffins! Definitely the perfect way to use up leftover bananas and strawberries.
Mahy says
I love everything strawberry but put them in muffins, and I will be all over the place - they are soooo goood!
Jenn Allen says
These are my new favorite muffins. So moist and the flavors - wow! I also love that they're a healthier pick. Delish!
Jac says
So yummy having fresh strawberries in muffins. Great idea and recipe! And better still they tasted awesome 🙂