Banana Strawberry Oatmeal Muffins

Banana strawberry oatmeal muffin cut in half and spread with red jam on a decorative plate next to a tin of banana strawberry muffins on a white table top

These Banana Strawberry Oatmeal Muffins are the perfect breakfast. They have everything you need to start your day: whole grains, fruit, and yogurt. Oh! And guess what else? They freeze beautifully.

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Banana Strawberry Oatmeal Muffins

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


12 muffins


  • 1 c. whole wheat pastry flour
  • 3/4 c. packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 c. old fashioned oats
  • 1-6 oz. container plain non-fat Greek yogurt
  • 1 c. mashed ripe banana
  • 1/4 c. canola oil
  • 1 egg
  • 1/2 c. chopped strawberries (frozen or fresh)


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


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?

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.

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!

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).

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.

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.

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.

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?)

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 ;).

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.

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