Strawberry Banana Oat Muffins are light, soft, moist and filled with fresh strawberry pieces. Made with oat flour and banana, they are naturally gluten and refined sugar free.
I love baking and I love baked goods. My kids also love baked goods, especially the overinflated coffee shop style muffins filled with sugar, artificial flavoring (neon green “pistachio” muffin, anyone?), and topped with more sugar.
Since the kids like muffins so much and could literally eat them for breakfast every day, I often attempt to make homemade muffins using healthy ingredients but as you all know, it’s hard to compete with Dunkin Donuts. At least 75% of the time, they will take a bite, look very disappointed and politely put the muffin down. In other words – my kids don’t like healthy muffins so I usually set my expectations very low.
I made these strawberry banana muffins using oat flour, mashed bananas and fresh, succulent strawberries and it was love at the first bite for me. I gave them to my kids and watched their faces. They looked at them suspiciously, gave them a try and to my delight, all three of them gobbled them down letting me know how great these muffins were. That’s what I call the ultimate mom muffin win!
If you’re looking for a healthy muffin recipe that’s actually good, you should give these a try! They are soft, moist, naturally sweet and studded with delicious, juicy strawberry pieces.
WHAT YOU WILL NEED
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.
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.
Eggs: organic or pasture raised eggs will give you best results.
Strawberries: you can use fresh or frozen strawberries. See my note below if you’re using frozen strawberries.
Yogurt: I used plain, whole milk yogurt (NOT Greek). Greek yogurt should also work, though I haven’t tested it in this recipe.
Maple Syrup: use pure 100% maple syrup to add sweetness to the muffins. Mine is always from Maine.
Baking Powder & Baking Soda: to help the muffins rise.
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.
Vanilla: use 100% pure vanilla extract to add more complexity to the flavor.
Cinnamon: it’s super healthy and it goes very well with banana based baked goods.
Coconut Oil: to add extra moisture to the muffins. Use virgin or refined coconut oil. It doesn’t matter much for this recipe, since you only need a little but if you want to avoid coconutty flavor, use refined.
Salt: to balance out the flavors.
HOW TO MAKE BANANA STRAWBERRY OAT MUFFINS
These Strawberry Banana Muffins are SO easy and come together in no time!
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 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 & FREEZING TIPS
Cool the muffins completely 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.
EQUIPMENT I USED FOR THIS RECIPE
OTHER IDEAS FOR BAKING WITH BANANAS AND OATS
If you follow my blog, you will also notice that I have a slight obsession with using oats and overripe bananas in my baking. If you’re looking for more delicious ways to bake with these 2 ingredients, check out the recipes below:
- Banana Blueberry TikTok Baked Oats
- Chocolate Peanut Butter Baked Oats (vegan)
- Healthy Oat Banana Bread
- Banana, Cherry & Chocolate Oatmeal Cookies
If you try these Banana Strawberry Oat Muffins, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!
No time to make it now? Just pin it now and save the recipe for later!
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Strawberry Banana Oat Muffins are light, moist, fluffy and filled with fresh strawberry pieces. Made with oat flour and banana, they are naturally gluten and refined sugar free.
1. Preheat the oven to 350 degrees Fahrenheit and line a 12-muffin tin with muffin liners or spray with non-stick spray.
2. In a large bowl mash the bananas, add the eggs, vanilla, coconut oil, yogurt and maple syrup.
3. In a second bowl add all dry ingredients and whisk together.
4. Add dry ingredients to wet. Mix with a spatula until just combined.
5. Stir in most of the strawberries.
6. Scoop the batter with an ice cream scoop to form 12 muffins.
7. Bake for about 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
If using frozen strawberries, thaw them completely on a sieve and drain any excess moisture.
- Category: desserts, breakfast
- Method: baking
- Cuisine: American
Keywords: healthy muffins, strawberry muffins, strawberry banana muffins, oat muffins, strawberry banana oat muffins