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- 1 cup rolled oats - 1 cup whole wheat flour - 1 ripe banana, mashed - 1 cup fresh strawberries, hulled and chopped For these muffins, I start with rolled oats. They give a nice texture and add fiber. Whole wheat flour is my choice for a wholesome base. It makes the muffins hearty and full of flavor. A ripe banana adds natural sweetness and moisture. Fresh strawberries bring a burst of flavor and color to the mix. - 1/2 cup brown sugar (or coconut sugar) - 1/4 cup honey (or maple syrup) - 1/2 cup Greek yogurt (or non-dairy yogurt) I usually use brown sugar or coconut sugar for sweetness. They add a hint of caramel flavor. Honey or maple syrup works well too, making them taste even better. Greek yogurt keeps the muffins moist and adds protein. If you prefer, non-dairy yogurt can also work. - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon vanilla extract Baking powder and baking soda help the muffins rise. They create a soft and fluffy texture. I add vanilla extract for a lovely aroma and taste. This mix of ingredients makes these muffins a tasty and healthy snack. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a muffin tin with paper liners or grease it lightly. Next, mix the dry ingredients. In a large bowl, combine: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar (or coconut sugar) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Stir well to ensure all these dry ingredients blend evenly. In a separate bowl, it’s time to whisk the wet ingredients. Take one ripe banana and mash it well. Then add: - 1/2 cup Greek yogurt (or non-dairy yogurt) - 1/4 cup honey (or maple syrup) - 1/4 cup vegetable oil (or melted coconut oil) - 1 teaspoon vanilla extract Whisk these together until smooth. This mixture adds moisture and flavor to your muffins. Now, combine the wet and dry mixtures. Pour the wet ingredients into the dry ones and mix gently. Be careful not to over-mix. Over-mixing can make your muffins tough. Next, fold in the fruits. Add: - 1 cup fresh strawberries, hulled and chopped - Optional: 1/4 cup chopped nuts (walnuts or pecans) Gently mix until the fruits are evenly spread. Now it’s time to divide the batter. Fill each muffin cup about 2/3 full. This allows room for them to rise. Bake your muffins in the preheated oven for 18-22 minutes. Use a toothpick to check if they are done. It should come out clean. After baking, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your healthy and tasty snack! To make the best Strawberry Banana Oat Muffins, avoid over-mixing. Mixing too much leads to tough muffins. When you combine wet and dry ingredients, mix until just combined. A few lumps are okay! Even baking is key for great muffins. To ensure even baking, fill each muffin cup about two-thirds full. This gives them room to rise nicely. Rotate the muffin tin halfway through baking. This helps them bake evenly. For a lovely presentation, arrange your muffins on a decorative plate. Dust them lightly with powdered sugar for a sweet touch. Serve with a dollop of yogurt and a few fresh strawberries on the side. This adds color and makes it look special! You can also use fun muffin liners. They add charm and make serving easier. A small sprig of mint on top can add a fresh look too. To boost nutrition, consider adding protein or fiber. You can mix in a quarter cup of chopped nuts like walnuts or pecans. This adds crunch and healthy fats. If you want to make a healthier choice, substitute the brown sugar with coconut sugar. You can also swap Greek yogurt for non-dairy yogurt. These small changes can make your muffins even better for you! Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Chill the Batter: For a fluffier muffin, let the batter rest in the refrigerator for about 30 minutes before baking. This helps the oats absorb moisture and results in a better texture. Experiment with Mix-ins: Feel free to customize your muffins by adding other fruits or spices. Blueberries, apples, or a pinch of cinnamon can elevate the flavor profile. Check for Doneness: Every oven is different, so keep an eye on your muffins starting at the 18-minute mark. They’re done when a toothpick inserted in the center comes out clean. {{image_2}} Adding spices can bring new life to your muffins. A dash of cinnamon or nutmeg can add warmth and depth. You can also play with fruits. Try blueberries or chopped apples for a fun twist. If you need gluten-free muffins, swap whole wheat flour for almond or oat flour. You can also use gluten-free rolled oats. For a vegan option, replace Greek yogurt with non-dairy yogurt. Use maple syrup instead of honey for sweetness. Mini muffins are great for snacks or lunch boxes. They bake faster and are easy to grab. Standard muffins fill you up more and work well for breakfast. Use different muffin tin sizes to change up your serving size. To keep your strawberry banana oat muffins fresh, use the right storage methods. Store them in an airtight container. This helps keep moisture in and air out. A glass or plastic container works great for this. You can also wrap each muffin in plastic wrap for extra protection. If you want to save some muffins for later, freezing is a smart choice. First, let the muffins cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. To thaw, take a muffin out and leave it at room temperature. You can also microwave it for about 20 seconds for a quick treat. These muffins stay fresh for about 3 to 5 days at room temperature. Keep them in a cool, dry place. If stored properly, they can last up to 3 months in the freezer. Watch for signs of spoilage, like a strange smell or mold. If you see either, it’s best to toss them out. To make these muffins gluten-free, you can swap the whole wheat flour for gluten-free flour. Look for blends that work well in baking. You can also use almond flour or oat flour. Both will add great taste. Make sure your oats are gluten-free too. Check the package to confirm. Yes, you can use frozen strawberries! They will work well, but they may make the batter a bit wetter. If you use frozen berries, reduce the baking time by a couple of minutes. This helps to avoid overcooking. Also, let them thaw and drain any excess water to keep your muffins from getting soggy. You can replace Greek yogurt with non-dairy yogurt. Almond or coconut yogurt are good choices. Applesauce is another option that adds moisture. Use the same amount as you would Greek yogurt. This helps keep your muffins soft and tasty. These strawberry banana oat muffins combine healthy ingredients with simple steps. We covered the essential ingredients and baking methods to create delicious muffins. Remember to mix properly and avoid over-mixing for the best texture. Feel free to explore variations and enhancements to suit your taste. Proper storage will keep your muffins fresh longer. Enjoy making and sharing these treats with family and friends for a nutritious snack!

Strawberry Banana Oat Muffins

Delicious and healthy muffins made with oats, bananas, and strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 0.5 cup brown sugar (or coconut sugar)
  • 1 medium ripe banana, mashed
  • 1 cup fresh strawberries, hulled and chopped
  • 0.5 cup Greek yogurt (or non-dairy yogurt)
  • 0.25 cup honey (or maple syrup)
  • 0.25 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.25 cup chopped nuts (walnuts or pecans) (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
  • In a separate bowl, whisk together the mashed banana, Greek yogurt, honey, vegetable oil, and vanilla extract until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to over-mix.
  • Gently fold in the chopped strawberries and, if using, the nuts until evenly distributed throughout the batter.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the muffins on a decorative plate and dust them lightly with powdered sugar. Serve with a dollop of yogurt and a few fresh strawberries on the side for a delightful breakfast treat!
Keyword banana, breakfast, healthy, muffins, oats, strawberry