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.



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


  1. Preheat oven to 400°F. 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.