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- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar (or coconut sugar) - 1 ripe banana, mashed until smooth - 1 cup fresh strawberries, hulled and chopped - 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 baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon pure vanilla extract - Optional: 1/4 cup chopped nuts (walnuts or pecans) Gather these fresh ingredients for your Strawberry Banana Oat Muffins. Rolled oats give a great base, while whole wheat flour adds fiber. Using brown sugar adds a rich flavor, but you can swap it for coconut sugar if you prefer. The ripe banana is key for sweetness and moisture. Chopped strawberries bring a burst of flavor and color. The Greek yogurt adds creaminess and protein. Honey or maple syrup serves as a natural sweetener. Vegetable oil keeps the muffins moist, but melted coconut oil adds a nice taste. Baking powder and baking soda help the muffins rise, while salt enhances all the flavors. Lastly, vanilla extract rounds out the taste perfectly. Feel free to add nuts for crunch, or leave them out if you want a nut-free version. This simple list makes it easy to create a tasty and healthy snack. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a muffin tin with liners or grease it. - Combine oats, flour, sugar, baking powder, baking soda, and salt. - Blend mashed banana, yogurt, honey, oil, and vanilla until smooth. - Fold wet ingredients into dry without over-mixing. - Carefully incorporate chopped strawberries and optional nuts. - Fill muffin cups and bake for 18-22 minutes. - Check doneness with a toothpick. Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Next, prepare your muffin tin. Use paper liners or grease it lightly with oil. This prevents the muffins from sticking, making serving easy. For the dry ingredients, mix rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Whisk them well. This ensures no clumps remain. Now, let’s get to the wet ingredients. In a separate bowl, mash the banana until smooth. Add Greek yogurt, honey, vegetable oil, and vanilla extract. Blend these together until you have a creamy, lump-free texture. Next, pour the wet mixture into the bowl with the dry ingredients. Be gentle while folding them together. You want just enough mixing to combine everything. Over-mixing can lead to dense muffins. Once combined, it’s time to add the star of the show—chopped strawberries. If you like, toss in some nuts for extra crunch. Aim for an even mix without overdoing it. Now, take a spoon and fill your muffin cups about two-thirds full. This allows room for the muffins to rise while baking. Place the muffin tin in your preheated oven. Bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack. This helps keep the bottoms nice and firm. Enjoy your delicious Strawberry Banana Oat Muffins! - Avoid over-mixing for lighter muffins. This keeps them fluffy and soft. - Use room temperature ingredients for optimal mixing. This helps everything blend well. - Add spices like cinnamon or nutmeg for extra flavor. They pair well with banana. - Consider alternative sweeteners. Agave or stevia can cut down sugar. - Arrange muffins on a serving plate for a lovely display. It makes them look special. - Dust with powdered sugar or add yogurt for decoration. This adds a nice touch. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Fresh Strawberries Are Key: Fresh strawberries will provide the best flavor and texture. If using frozen strawberries, ensure they are fully thawed and drained to avoid excess moisture. Don’t Overmix: Gently combine the wet and dry ingredients to keep the muffins light and fluffy. Overmixing can lead to denser muffins. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Just reheat in the microwave for a quick treat! {{image_4}} You can easily make this recipe nut-free. Just skip the nuts entirely. This option is great for kids or anyone with nut allergies. You can also add more fruit, like blueberries or raspberries, to keep it flavorful. For a sweet twist, toss in some chocolate chips instead. To make these muffins vegan, swap out a few ingredients. Use non-dairy yogurt in place of Greek yogurt. Maple syrup can replace honey for sweetness. Look for plant-based oils, like coconut oil, to keep the flavor rich. These swaps make the muffins just as tasty without any animal products. If you need a gluten-free option, you can use gluten-free flour blends. Look for ones that contain xanthan gum, as it helps with texture. Almond flour or oat flour can also work well. Be careful while mixing, as gluten-free dough can become dense if over-mixed. These tweaks help keep your muffins light and fluffy. To keep your strawberry banana oat muffins fresh, store them at room temperature. Place them in an airtight container. This will help avoid moisture loss and keep them soft. You can also use a zip-top bag. Just squeeze out the air before sealing. If you want to save muffins for later, freezing is a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place wrapped muffins in a freezer bag. This protects them from freezer burn. To thaw, take a muffin out and leave it at room temperature for a few hours. You can also microwave it for about 15 seconds. When stored correctly, your muffins can last up to a week at room temperature. Keep an eye out for signs they have gone bad. Mold or an off smell means it's time to toss them. If they feel dry or crumbly, it’s also best to discard them. You can use applesauce or pureed pumpkin as a substitute for bananas. Both add moisture and sweetness. Another option is to use mashed avocado. It has healthy fats and a creamy texture. You can also try using yogurt or silken tofu for a similar outcome. Yes, you can use frozen strawberries! Just thaw them first and drain excess water. This helps prevent extra moisture in your batter. Chop them into smaller pieces before adding. This way, they mix well into the muffin batter. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. Another sign is a golden-brown top. The muffins should also spring back when lightly pressed. Absolutely! To make mini muffins, fill the mini muffin cups with the batter. Bake them for about 10-15 minutes. Keep an eye on them since they bake faster than regular muffins. Use the toothpick test to check for doneness. These muffins are simple and fun to make. We used healthy ingredients like oats and fresh fruit. You learned how to mix dry and wet ingredients for perfect dough. Remember, avoid over-mixing for fluffy muffins. You can easily adapt the recipe for different needs, like gluten-free or vegan. Store them well to keep them fresh. Enjoy your baking and share these tasty treats with friends and family!

Strawberry Banana Oat Muffins

Delicious and healthy muffins made with oats, bananas, and strawberries, perfect for breakfast or a snack.
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 large ripe banana, mashed until smooth
  • 1 cup fresh strawberries, hulled and chopped into small pieces
  • 0.5 cup Greek yogurt (or non-dairy yogurt for a vegan option)
  • 0.25 cup honey (or maple syrup for a vegan option)
  • 0.25 cup vegetable oil (or melted coconut oil for a richer flavor)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 0.25 cup chopped nuts (such as walnuts or pecans, optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with oil. This will prevent the muffins from sticking.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Whisk everything together thoroughly to ensure the dry ingredients are well mixed and no clumps remain.
  • In a separate bowl, take the mashed banana and add the Greek yogurt, honey, vegetable oil, and vanilla extract. Using a whisk, blend these wet ingredients together until they achieve a smooth and creamy texture with no lumps.
  • Pour the mixture of wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or spoon until they are just combined. Be careful not to over-mix, as this can result in denser muffins.
  • Carefully fold in the chopped strawberries and, if desired, the chopped nuts. Aim for an even distribution of fruit and nuts throughout the batter without over-mixing.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. This helps keep the bottoms from getting soggy.

Notes

For a charming presentation, arrange the muffins on a decorative serving plate. Dust them lightly with powdered sugar for a touch of sweetness. Serve with a dollop of yogurt and a handful of fresh strawberries on the side for a delightful breakfast or snack!
Keyword banana, breakfast, healthy, muffins, strawberry