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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Banana Strawberry Oatmeal Muffins

    Published: Jan 3, 2020 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Banana Strawberry Oatmeal Muffins recipe includes whole wheat flour and yogurt, making these the perfect nutritious breakfast muffins. They have everything you need to start your day: whole grains, fruit, and yogurt. Oh! And guess what else? They freeze beautifully.

    Banana Strawberry Oatmeal Muffins

    Banana Strawberry Oatmeal Muffins

    Breakfast muffins made with yogurt, oatmeal, whole wheat flour, and fruit. Adapted from
    Banana Yogurt Oatmeal Muffins.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Baking, Breakfast, Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: Banana Strawberry Oatmeal Muffins, blender muffins recipe, Breakfast muffins
    Servings: 12 muffins
    Calories: 172kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup whole wheat pastry flour
    • ¾ cup brown sugar
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 cup old fashioned oats
    • 1 6 oz container plain non-fat Greek yogurt
    • 1 cup ripe banana mashed
    • ¼ cup canola oil
    • 1 egg
    • ½ cup strawberries frozen or fresh, chopped
    US Customary - Metric

    Instructions

    • Preheat oven to 400°F. Spray a muffin pan with cooking spray or fill with paper liners.
    • In a large bowl, whisk together flour, brown sugar, baking powder, and baking soda.
    • In a medium bowl, stir together oats and yogurt until well-combined. Stir in banana, oil, and egg.
    • Pour wet mixture into the flour mixture. Stir until moistened—do not over-mix! Fold in strawberries.
    • Divide mixture evenly into muffin cups. Bake for 17–20 minutes or until toothpick inserted into the center of a muffin comes out clean.

    Nutrition

    Serving: 1muffinCalories: 172kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 91mgPotassium: 138mgFiber: 2gSugar: 15gVitamin A: 29IUVitamin C: 5mgCalcium: 42mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Chocolate Candy Cane Cookies
    Freezer-Friendly Greens and Tofu Scramble Wraps »

    Dessert Recipes, Snack Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes 30 minutes or less, bananas, breakfast, muffins, strawberries

    Reader Interactions

    Comments

    1. Audrey says

      January 23, 2012 at 8:44 pm

      Yours look great. I made apricot filled muffins a few ago. They tasted ok but they looked well they didn't make it to my blog LOL.

      Reply
      • The Type A Housewife says

        January 23, 2012 at 9:03 pm

        Ooh, apricot filled?! Did you use jam or something else? I haven't made jam-filled muffins in so long, I need to do that again. 🙂

        I had a recipe last week that didn't make it to my blog too--don't you hate it when that happens?

        Reply
    2. Kelly says

      January 23, 2012 at 8:59 pm

      These sound so tasty and like such a healthy breakfast. I've been so lazy and in a rut lately with breakfasts too - this would definitely change things up.

      Reply
      • The Type A Housewife says

        January 23, 2012 at 9:02 pm

        Thank you! You always post such good muffin recipes, I thought I'd try one too. 🙂

        Reply
    3. April H says

      January 23, 2012 at 9:33 pm

      Those sound so yummy! What a great start to your morning!

      Reply
      • The Type A Housewife says

        January 24, 2012 at 8:25 pm

        Thank you! Homemade muffins are always a good way to start the day. 🙂

        Reply
    4. Sharon | Chinese Soup Pot says

      January 24, 2012 at 1:33 am

      Hi Ohkeeka - I love this banana strawberry muffin recipe with whole wheat and oatmeal! I usually don't like eating muffins because they don't seem healthy to me (with too much sugar and/or butter). But your recipe here attacks both of those problems for me. And I'm actually looking forward to trying this recipe. Thanks for sharing this!! I love it!

      Reply
      • The Type A Housewife says

        January 24, 2012 at 8:43 pm

        I agree with you--so many muffin recipes are really no better than cupcakes when it comes to nutrition. That's definitely not how you want to start your day!

        Reply
    5. BusyWorkingMama says

      January 24, 2012 at 7:46 am

      OK, totally need your advice on the flour. I have been wanting to switch to some alternative to plain white flour for baking but I'm not sure what's a good alternative. Let me know your favorite brands! I don't bake sweets often, but I would use it for pizza dough, banana bread and in cooking (like to thicken a sauce).

      Reply
      • The Type A Housewife says

        January 24, 2012 at 8:47 pm

        It's funny you mention this, because on my ginormous list of posts to write, I just added "tutorial about how to use whole wheat flour" last week. 🙂 Maybe I should move it up on my list? I usually buy either the whole wheat flour in the bulk section or the Whole Foods brand. I like using whole wheat pastry flour in baking (which is what I did with these muffins), but you can use a 1/2 white flour 1/2 whole wheat flour instead.

        Reply
    6. Sarah says

      January 24, 2012 at 9:04 am

      I've totally fallen into a breakfast rut too! I tend to grab the same muesli everyday and although its healthy and tasty, it's getting a little samey! Will definitely be trying these.

      Reply
      • The Type A Housewife says

        January 24, 2012 at 8:49 pm

        I think it's easy to get into breakfast ruts because usually you're not exactly at your best that early in the morning--like, I just want something I can eat without thinking too much, so having the same thing everyday is a good way to avoid thinking.

        Reply
    7. Heidi @ Food Doodles says

      January 24, 2012 at 1:03 pm

      These look great! We don't often have muffins for breakfast because they aren't always the healthiest - these look great though!

      Reply
      • The Type A Housewife says

        January 24, 2012 at 8:52 pm

        Yeah, I usually avoid muffins for the same reason. And a lot of the healthy ones taste like cardboard! I wanted to come up with something that was healthy, but still moist and tasty. (I almost typed "moisty"--guess it's time for bed?)

        Reply
    8. gem says

      January 25, 2012 at 1:31 am

      For a while I tried to search for a good strawberry muffin recipe because I had a bag of frozen strawberries I wanted to use up...

      I think I just found it ;).

      Reply
      • The Type A Housewife says

        January 25, 2012 at 8:25 am

        Oh, I'm glad I could help! 🙂 I hope you like them--I'm probably making another batch this weekend because I still have some frozen strawberries left & I don't know what else I'm going to use them for either.

        Reply
    9. [email protected] eco friendly homemaking says

      January 25, 2012 at 11:18 pm

      Oh my goodness these look so delicious!

      Reply
    10. Skye Moyer says

      January 29, 2012 at 6:52 pm

      I wonder how blueberries would so with the bananas?

      Reply
      • The Type A Housewife says

        January 30, 2012 at 7:22 pm

        Blueberries would be great! I've had blueberry banana muffins before and they're really good.

        Reply
    11. Chung-Ah | Damn Delicious says

      April 18, 2012 at 2:08 am

      I love that these are on the healthier side of muffins. I'm making borderline cupcake muffins and then calling them muffins just so I can eat them for breakfast!

      Reply
      • Kiersten says

        April 18, 2012 at 11:44 am

        Ha! Yeah, these aren't quite as delicious as cupcakes, but they're still pretty sweet and yummy. 🙂

        Reply
    12. Leslie says

      May 23, 2013 at 4:01 pm

      Is there something else I can use in place of bananas? Thank you!!

      Reply
      • Kiersten says

        May 26, 2013 at 8:57 pm

        I haven't tried it, but I think applesauce would work. Or even pumpkin puree!

        Reply
    13. Lana says

      January 04, 2020 at 10:48 am

      I most definitely want to try these. Do you have the macros for this recipe? Greek yogurt definitely boosts the protein but I’m wondering about adding protein powder to increase it further. Also can I use olive oil instead of canola?

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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