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.
Servings: 12 muffins
Calories: 172kcal
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
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!
Audrey says
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.
The Type A Housewife says
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?
Kelly says
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.
The Type A Housewife says
Thank you! You always post such good muffin recipes, I thought I'd try one too. 🙂
April H says
Those sound so yummy! What a great start to your morning!
The Type A Housewife says
Thank you! Homemade muffins are always a good way to start the day. 🙂
Sharon | Chinese Soup Pot says
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!
The Type A Housewife says
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!
BusyWorkingMama says
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).
The Type A Housewife says
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.
Sarah says
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.
The Type A Housewife says
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.
Heidi @ Food Doodles says
These look great! We don't often have muffins for breakfast because they aren't always the healthiest - these look great though!
The Type A Housewife says
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?)
gem says
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 ;).
The Type A Housewife says
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.
[email protected] eco friendly homemaking says
Oh my goodness these look so delicious!
Skye Moyer says
I wonder how blueberries would so with the bananas?
The Type A Housewife says
Blueberries would be great! I've had blueberry banana muffins before and they're really good.
Chung-Ah | Damn Delicious says
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!
Kiersten says
Ha! Yeah, these aren't quite as delicious as cupcakes, but they're still pretty sweet and yummy. 🙂
Leslie says
Is there something else I can use in place of bananas? Thank you!!
Kiersten says
I haven't tried it, but I think applesauce would work. Or even pumpkin puree!
Lana says
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?