Recipe | Banana Strawberry Oatmeal Muffins

By Kiersten | Last Updated: January 10, 2018

Banana Strawberry Oatmeal Muffins

Banana Strawberry Oatmeal Muffins
When it comes to breakfast, I usually just grab whatever requires the least amount of work. I’m always groggy in the morning and somehow even preparing cereal for myself just seems to be a little too much to handle. Lately, most of my breakfasts consist of soy pudding and a banana. While it’s a delicious breakfast (I mean, pudding for breakfast–isn’t this what we dream about when we’re kids? What we want our adult lives to be like?), it’s lacking in the all-important grain department. So I resolved to make muffins for breakfast. Muffins are easy! And they’re probably more socially acceptable than pudding. Not to mention the whole nutrition thing.

My mom always made banana oatmeal bread growing up, so I thought that would be the perfect way to start my muffins. I used whole wheat pastry flour instead of the white kind and I even added some Greek yogurt, my sworn enemy. (I will never understand how people eat yogurt! Ever! But I like baking with it.) All of this seemed good, but a wee bit boring, so I threw in some chopped frozen strawberries too.

These Banana Strawberry Oatmeal Muffins are the perfect breakfast. They have everything you need to start your day: whole grains, fruit, and yogurt. If you find yourself eating breakfast on the run more often than not, just bring one of these with you in the car and you’re good to go. Oh! And guess what else? They freeze beautifully. Pop them into a freezer bag after they’ve cooled to room temperature and when you’re ready to eat them, heat them for 30 seconds in the microwave. Even at my groggiest, I can handle that. And I feel a little more grown-up now having a healthy muffin for breakfast instead of chocolate pudding.


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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 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.


One Muffin is 5 Weight Watchers PointsPlus


  • Serving Size: 1 muffin

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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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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