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To make tasty strawberry banana oat muffins, you need a few key items: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar - 2 ripe bananas, mashed - 1 cup fresh strawberries, hulled and chopped - 1/2 cup Greek yogurt - 1/4 cup honey - 1/4 cup milk (dairy or plant-based) - 2 large eggs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon vanilla extract - Optional: 1/2 teaspoon cinnamon These ingredients work well together. The oats give texture, while bananas and strawberries add natural sweetness. You can easily adapt this recipe for different diets. Here are some ideas: - Gluten-Free: Use gluten-free oats and flour. - Dairy-Free: Substitute Greek yogurt with almond or coconut yogurt. - Lower Sugar: Reduce brown sugar or use a sugar substitute. These substitutions keep the muffins tasty while fitting your needs. Want to get creative? You can add extras for more flavor: - Chopped nuts like walnuts or pecans - Chocolate chips for sweetness - A dash of cinnamon for warmth Feel free to mix and match these options. They can elevate your muffins to new heights! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Prepare your muffin tin by greasing it lightly or using muffin liners. This step keeps the muffins from sticking and makes cleanup easy. In a large bowl, combine 1 cup of rolled oats, 1 cup of whole wheat flour, and 1/2 cup of brown sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and, if you like, 1/2 teaspoon of cinnamon. Mix these dry ingredients well. This mix forms the base of your muffins. In another bowl, mash 2 ripe bananas. Then add 1/2 cup of Greek yogurt, 1/4 cup of honey, and 1/4 cup of milk. Also include 2 large eggs and 1 teaspoon of vanilla extract. Whisk these wet ingredients until they blend smoothly. This mixture adds moisture and flavor to your muffins. Pour the wet mix into the dry ingredients. Stir gently until just combined. Be careful not to overmix; lumps are okay. Now, fold in 1 cup of chopped fresh strawberries. This fruit adds a burst of flavor. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18 to 22 minutes. Check with a toothpick; it should come out clean. Let the muffins cool for 5 minutes in the tin before moving them to a rack. Enjoy your fresh, strawberry banana oat muffins! To make the best muffins, follow a few key steps. First, do not overmix your batter. Overmixing can lead to tough muffins. Stir gently until the ingredients just come together. Second, fill each muffin cup about 3/4 full. This allows the muffins to rise nicely. Lastly, check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready. Store your muffins in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze the muffins. Wrap each muffin in plastic wrap, then place them in a freezer bag. To reheat, simply microwave for 15-20 seconds or bake at 350°F (175°C) for about 5-10 minutes. Watch out for a few common mistakes. First, using old baking powder or baking soda can lead to flat muffins. Always check the expiration date. Second, make sure your bananas are ripe. Ripe bananas add moisture and sweetness. Finally, avoid opening the oven door too soon. This can cause the muffins to sink. Wait until they have baked for at least 15 minutes before checking. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Don’t Overmix: To keep your muffins light and fluffy, mix the wet and dry ingredients just until combined. Overmixing can lead to dense muffins. Customize Your Mix-ins: Feel free to add nuts, seeds, or other fruits to the batter for extra texture and flavor. Just be sure to adjust the quantity so the muffins don’t become too heavy. Store Properly: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed. {{image_2}} To make these muffins gluten-free, you can swap the whole wheat flour for gluten-free flour. Look for a blend that works well for baking. This change keeps the muffins light and fluffy. You can also check that your oats are certified gluten-free. This simple swap allows you to enjoy these muffins without worry. If you want to make the muffins vegan, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also substitute Greek yogurt with a plant-based yogurt. For honey, use maple syrup or agave syrup. These swaps keep the muffins tasty and dairy-free. You can change the flavor of your muffins by adding extras. Try mixing in chocolate chips for a sweet twist. Nuts like walnuts or pecans bring a nice crunch. You can also add coconut or dried fruit for extra flavor. Each variation adds a unique touch to the muffins, making them fun to enjoy. To keep your Strawberry Banana Oat Muffins fresh, let them cool completely. Place them in an airtight container. This will help keep them soft and tasty. If you want to keep them longer, consider wrapping them in plastic wrap first. Always store muffins at room temperature for the best texture. Freezing muffins is easy and great for meal prep. First, let the muffins cool. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. Make sure to label it with the date. You can freeze muffins for up to three months. When stored properly, these muffins last about three days at room temperature. If refrigerated, they stay fresh for about a week. However, freezing is the best way to keep them for longer. The muffins will taste great even after a month in the freezer. Enjoy them anytime! You can check if the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. You can also look for a golden-brown color on top. The edges might pull away from the pan slightly, too. Baking usually takes 18-22 minutes at 350°F (175°C). Yes, you can replace oats with another flour, but it may change the texture. If you want to use all-purpose flour instead, use the same amount. The muffins may not be as hearty, but they will still taste great. You could also try oat flour for a gluten-free option. Just make sure to adjust the liquid as needed. If you don’t have Greek yogurt, you can use regular yogurt or a dairy-free option like coconut yogurt. Applesauce can also work as a substitute, but it might change the flavor slightly. Silken tofu blended until smooth is another great option for a creamy texture. To make the muffins less sweet, you can cut back on the brown sugar and honey. Try using just 1/4 cup of brown sugar and omit the honey. You can also replace the bananas with less ripe ones, as they are sweeter. Adding nuts can balance the sweetness, too. Now you have a complete guide for making strawberry banana oat muffins. We've covered the key ingredients, step-by-step instructions, useful tips, and fun variations. You can enjoy these muffins in many ways, whether you're gluten-free or vegan. Remember to store them properly for the best taste. Happy baking! Enjoy these delicious muffins with family or friends. You now have the skills to create a tasty treat that everyone will love.

Strawberry Banana Oat Muffins

Delicious and healthy muffins made with oats, bananas, and strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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
  • 2 large ripe bananas, mashed
  • 1 cup fresh strawberries, hulled and chopped
  • 0.5 cup Greek yogurt
  • 0.25 cup honey
  • 0.25 cup milk (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with muffin cups.
  • In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, and optional cinnamon. Mix well.
  • In another bowl, mash the ripe bananas and add Greek yogurt, honey, milk, eggs, and vanilla extract. Whisk until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  • Fold in the chopped strawberries carefully, ensuring they are evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a dusting of powdered sugar on top.
Keyword banana, breakfast, healthy, muffins, strawberry