Banana Strawberry Oatmeal Muffins
Breakfast muffins made with yogurt, oatmeal, whole wheat flour, and fruit. Adapted from
Banana Yogurt Oatmeal Muffins
Oh My Veggies
whole wheat pastry flour
packed brown sugar
old fashioned oats
6 oz container plain non-fat Greek yogurt
frozen or fresh, chopped
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.
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