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.

Print this recipe
Banana Strawberry Oatmeal Muffins

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yield

12 muffins

Ingredients

  • 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)

Instructions

  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.

Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *