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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 2 ripe bananas, mashed until smooth - 1/2 cup yogurt (plain or vanilla) - 2 large eggs, at room temperature - 1/4 cup honey or pure maple syrup - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and chopped - Optional: 1/2 cup walnuts or pecans, chopped These ingredients create a soft and moist muffin. Each item plays a role. The oats add texture and fiber. Flour gives structure, while brown sugar keeps them sweet and soft. Baking powder and baking soda help them rise. The salt brings out flavors. Ground cinnamon adds warmth. Ripe bananas are key for sweetness and moisture. Yogurt keeps the muffins tender. Eggs bind everything. Honey or maple syrup adds natural sweetness. Vanilla enhances the flavor. Fresh strawberries provide juicy bites. Nuts add crunch and flavor. Each muffin has about 150 calories. They contain around 3 grams of protein, 25 grams of carbohydrates, and 5 grams of fats. The oats provide fiber, which is good for digestion. Strawberries are rich in vitamin C. Bananas offer potassium, which is great for heart health. Yogurt adds protein and probiotics, helping gut health. Nuts, if used, boost healthy fats and protein. Overall, these muffins are a tasty and wholesome option for breakfast or snacks. {{ingredient_image_2}} 1. Preheating the oven Set your oven to 350°F (175°C). This step is key for even baking. 2. Preparing the muffin tin Line your muffin tin with paper liners. You can also lightly grease it with oil. 3. Combining dry and wet ingredients In a large bowl, mix rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir well to remove lumps. In another bowl, mash ripe bananas until smooth. Add yogurt, eggs, honey or maple syrup, and vanilla. Whisk until creamy and smooth. 1. Folding in strawberries and optional nuts Gently pour the wet mix into the dry ingredients. Fold them together with a spatula until just combined. A few lumps are fine! Next, carefully fold in chopped strawberries and nuts if you want some crunch. 2. Filling the muffin tin Spoon the batter into each muffin cup, filling them about two-thirds full. This allows the muffins to rise nicely. 3. Baking time and temperature Place the muffin tin in the oven. Bake for 18 to 22 minutes. To check if they are done, insert a toothpick. It should come out clean without wet batter. 1. Cooling in tin Once baked, let the muffins cool in the tin for about 5 minutes. This helps them hold their shape. 2. Transferring to wire rack After 5 minutes, move the muffins to a wire rack. This allows air to circulate around them, preventing sogginess. 3. Presentation tips Serve warm muffins with a dollop of Greek yogurt and a sprinkle of strawberries. For fun, dust with powdered sugar before serving. Enjoy this simple and tasty treat! To get moist muffins, start with ripe bananas. Ripe bananas are sweeter and softer. They will add moisture and flavor. When you mash them, mix until smooth. This helps blend them well into the batter. Next, don’t overmix the batter. When you combine wet and dry ingredients, mix gently. A few lumps are okay. Overmixing can make muffins tough, so be careful. You can add spices or extracts for a twist. A pinch of nutmeg or some vanilla extract can change the taste. Just be careful not to overdo it. If you need gluten-free muffins, swap all-purpose flour for a gluten-free blend. You can also choose gluten-free oats. This way, everyone can enjoy your muffins! For toppings, try Greek yogurt or a sprinkle of chopped strawberries. Both can boost flavor and look nice too. You can even add some honey on top for extra sweetness. Serve the muffins warm for the best taste. They are great on their own or with a cup of tea. Enjoy them fresh from the oven for a delightful treat! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas that are heavily speckled or mostly brown for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to tough muffins. Experiment with Mix-ins: Feel free to add other fruits like blueberries or apples, or even chocolate chips for a different flavor profile! Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage. {{image_4}} You can easily add chocolate chips to your muffins. Use about 1/2 cup of chocolate chips. This small change makes each bite sweeter. You may want to cut back on the brown sugar. Try using 1/3 cup instead. This will keep the muffins balanced and tasty. If you want to go vegan, there are simple swaps. For eggs, you can use flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. For yogurt, use dairy-free yogurt options like coconut or almond yogurt. This keeps the muffins moist and fluffy. For a fall twist, add pumpkin puree. Use about 1/2 cup of pumpkin puree in place of one banana. You might want to add spices like nutmeg or ginger. These spices will enhance the flavor. Start with 1/2 teaspoon and adjust to your taste. This gives your muffins a warm, cozy feel. To keep your muffins fresh, store them in an airtight container. They taste best at room temperature. If your kitchen is warm, refrigerate them to avoid spoilage. However, this may make them a bit dry. You can freeze your muffins for later. Place them in a freezer bag and remove as much air as possible. This keeps them fresh for up to three months. To thaw, leave them at room temperature for about an hour. You can also reheat them in the oven at 350°F for about 10 minutes. This will help regain their soft texture. These muffins last about four days at room temperature. If refrigerated, they last about a week. Always check for signs of spoilage, like mold or an off smell. If they feel dry or hard, it's best to toss them. Freshness matters for the best taste! Yes, you can use frozen strawberries. They work well in muffins. Here are some tips: - Thaw and drain: Let frozen strawberries thaw and drain excess moisture. - Chop: Cut them into smaller pieces to mix well. - Add at the end: Fold them in at the end to keep the color bright. Frozen berries might make your muffins a bit moister. Adjust baking time if needed. You can make sugar-free muffins easily. Here are some options: - Use ripe bananas: They add natural sweetness. - Stevia or erythritol: Use these as sugar alternatives. - Applesauce: Unsweetened applesauce can also replace sugar. Follow the same recipe steps, and adjust the sweetener to your taste. If you need an egg substitute, here are some great options: - Flaxseed meal: Mix one tablespoon with three tablespoons of water. - Chia seeds: Use the same ratio as flaxseed. - Applesauce: Use a quarter cup per egg. These substitutes help bind the muffins while keeping them moist and tasty. You learned how to make delicious strawberry banana muffins. We covered key ingredients, step-by-step instructions, and helpful tips. You can customize your muffins to fit your taste and dietary needs. Whether you prefer chocolate or vegan options, the choice is yours. Don’t forget about storage for freshness. These muffins can be a great snack or breakfast treat. Enjoy baking and share your delicious results with others!

Strawberry Banana Oat Muffins

Delicious 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 all-purpose flour
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large ripe bananas, mashed until smooth
  • 1/2 cup yogurt (plain or vanilla)
  • 2 large eggs, at room temperature
  • 1/4 cup honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray or a bit of oil.
  • In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir the mixture thoroughly to ensure all dry ingredients are well blended and free of lumps.
  • In a separate medium bowl, mash the ripe bananas until smooth. Add the yogurt, eggs, honey (or maple syrup), and vanilla extract. Whisk together until the mixture is creamy and uniformly combined.
  • Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold the mixtures together until just combined, being careful not to overmix; a few lumps are perfectly okay!
  • Carefully fold in the chopped strawberries and nuts (if using), ensuring they are evenly distributed within the batter without overworking it.
  • Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full to allow for rising.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean, with no wet batter clinging to it.
  • Once baked, allow the muffins to cool in the tin for approximately 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Notes

Serve warm with Greek yogurt and strawberries for a delightful treat.
Keyword banana, healthy, muffins, oatmeal, strawberry