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To make delicious strawberry banana oat muffins, gather these simple 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 cinnamon - 2 ripe bananas, mashed - 1/2 cup yogurt (plain or vanilla) - 2 large eggs - 1/4 cup honey or maple syrup - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and chopped - Optional: 1/2 cup walnuts or pecans, chopped Each ingredient plays a role in creating the perfect muffin. The oats add texture and fiber, while ripe bananas provide natural sweetness and moisture. Yogurt adds a creamy touch, making the muffins fluffy. Fresh strawberries brighten up every bite, giving a burst of flavor. You can include nuts for crunch, but it's not a must. When choosing your ingredients, go for quality. Use ripe bananas, as they make a big difference in taste. Fresh strawberries will enhance the flavor and look of your muffins. Don't forget to measure carefully for the best results! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your muffin tin. Use paper liners or grease it with a little oil. In a large bowl, mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Stir well until the mixture is evenly blended. In another bowl, mash 2 ripe bananas until smooth. Add 1/2 cup of yogurt, 2 large eggs, 1/4 cup of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix these ingredients until you have a smooth, creamy blend. Next, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s important not to overmix, or your muffins may be tough. Now it’s time to fold in the chopped strawberries. Use 1 cup of fresh strawberries, hulled and chopped. If you want extra crunch, add 1/2 cup of chopped walnuts or pecans. Gently mix them into the batter. Spoon the batter into your prepared muffin tin. Fill each cavity about two-thirds full. Bake for 18 to 22 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they are ready! Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. To make soft muffins, mix the wet and dry ingredients without overdoing it. Gently fold in the strawberries and nuts. If you stir too much, your muffins can turn dense. Remember, a few lumps are okay. They will bake up nicely! Use dry measuring cups for dry ingredients like flour and oats. Scoop flour lightly into the cup, then level it off with a knife. For sticky ingredients like honey, use a liquid measuring cup. Spray it with cooking oil first to help it pour out smoothly. This ensures you get the right amounts. Let the muffins cool completely before storage. Place them in an airtight container. They can last up to five days at room temperature. For longer storage, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. Serve muffins warm for the best taste. Top them with a dollop of Greek yogurt for added creaminess. A sprinkle of chopped strawberries makes them look pretty. For a sweet touch, lightly dust them with powdered sugar. These small details make your muffins shine! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in tough muffins. Cool in the Pan: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from falling apart. Add Variations: Feel free to experiment by adding other fruits, like blueberries or apples, or spices such as nutmeg for a unique twist on the classic recipe. {{image_2}} You can swap some ingredients in this recipe. For example, use whole wheat flour instead of all-purpose flour. This change adds more fiber and nutrients. You can also replace brown sugar with coconut sugar. This gives a different flavor while keeping it sweet. If you want, use applesauce for a portion of the yogurt. This makes the muffins moist and lowers fat. Feel free to mix in other fruits. Blueberries or raspberries work well with the oats. You can also add chopped apples or peaches for a fun twist. If you like nuts, try almonds or macadamia nuts instead of walnuts or pecans. These changes make each batch unique and tasty. To make these muffins gluten-free, use gluten-free flour. Many brands offer good options that work well in baking. Ensure your oats are certified gluten-free. This avoids cross-contamination. You still get all the flavor without the gluten, and they remain delicious. To keep your Strawberry Banana Oat Muffins fresh, store them in an airtight container. This will help maintain their moisture and flavor. If you stack them, place a paper towel between layers. This absorbs extra moisture and keeps them from getting soggy. You can also wrap each muffin in plastic wrap for extra protection. When you're ready to enjoy your muffins again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Bake for about 5 to 10 minutes. This warms them through and helps restore their texture. You can also use a microwave. Heat for 10 to 15 seconds, but be careful not to overdo it. You want them warm, not hot! These muffins can last for about 3 to 5 days at room temperature. If you want them to last longer, store them in the fridge for up to a week. For longer storage, freeze them. They can last for up to 3 months in the freezer. Just remember to wrap them well to prevent freezer burn. Yes, you can use frozen strawberries. Just thaw and drain them first. This helps avoid excess moisture in your muffins. Frozen berries may be softer, but they still taste great! To make these muffins vegan, swap eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Replace yogurt with a plant-based option, like almond or coconut yogurt. For sweetening, maple syrup works perfectly. Place your bananas in a brown paper bag. This traps the ethylene gas and speeds up ripening. You can also place them near other ripe fruits. If you need them ready fast, bake them at 300°F for about 15-20 minutes. Yes, you can use quick oats. They will make muffins softer. However, rolled oats add more texture. If you use quick oats, watch the baking time, as they may cook faster. These strawberry banana oat muffins blend healthy ingredients for a tasty treat. We covered the required items, step-by-step instructions, and tips for success. You can easily customize the recipe with variations and learn about storage methods, too. Baking can be fun and rewarding. I hope you feel excited to try these muffins. Share them with others and enjoy the results together. Happy baking!

Strawberry Banana Oat Muffins

Deliciously moist 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 all-purpose flour
  • 1 2 brown sugar
  • 1 tablespoon baking powder
  • 1 2 baking soda
  • 1 4 salt
  • 1 2 cinnamon
  • 2 large ripe bananas, mashed
  • 1 2 yogurt (plain or vanilla)
  • 2 large eggs
  • 1 4 honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 1 2 walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix well to ensure all the dry ingredients are evenly combined.
  • In another bowl, mix the mashed bananas, yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth and well blended.
  • Pour the wet mixture into the dry mixture. Stir gently until just combined – be careful not to overmix!
  • Fold in the chopped strawberries and nuts (if using) until evenly distributed within the batter.
  • Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full.
  • Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a dollop of Greek yogurt and a sprinkle of chopped strawberries.
Keyword banana, breakfast, muffins, oat, strawberry