Strawberry Banana Oatmeal Muffin Cups are just like classic baked oatmeal, but in pre-portioned muffin form! These tasty single-serve baked oatmeal cups contain no added sugar for a healthier snack.
If you’re a big fan of baked oatmeal, I have just the treat for you!
These simple strawberry banana oatmeal muffin cups are simply the muffin version of classic baked oatmeal.
The pre-portioned servings make these tasty strawberry muffins the perfect grab and go snack for busy mornings no matter the time of year!
Inspired by my Blueberry Banana Baked Oatmeal Cups recipe that I shared a few years ago, this strawberry banana version is just as delightful!
With zero added sugar, all of the sweetness in this healthy muffin recipe comes from ripe bananas.
The muffins turn out plenty sweet for my taste, although you’ll want to add a few tablespoons of brown sugar, coconut sugar, or white sugar if you prefer sweeter treats.
Just like baked oatmeal, the texture turns out dense, like a sliced, thicker version of your morning bowl of oatmeal. In this sense, these strawberry oatmeal cups don’t have a light and fluffy texture like regular muffins.
If all of that sounds marvelous to you, let’s discuss the healthy ingredients for these easy strawberry banana oatmeal muffins.
The great news is you can find the whole ingredients list at any grocery store.
Ingredients for Strawberry Banana Oatmeal Muffin Cups:
Ripe Bananas: Mashed bananas are the sole provider of sweetness in this healthy snack recipe.
Be sure to use overripe bananas that have plenty of brown spots, as they taste much sweeter than unripe bananas. This is crucial, as the muffins won’t taste sweet otherwise.
Oats: Taking the place of all purpose flour, we use any type of oats! Pick your favorite kind of oats except for steel cut oats.
Quick oats, instant oats, old fashioned oats, and rolled oats all work here.
To make gluten-free strawberry banana oat muffins, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Milk of Choice: Select your favorite type of milk! I use non-dairy milk such as oat milk or almond milk, but regular milk works too.
Eggs: Eggs help bring all of the ingredients together so that they hold together nicely and the muffins become a bit fluffy.
Unsweetened Almond Butter: Almond butter brings richness to the muffins which also helps them taste sweeter without the need for excess sugar. It also brings healthy fats and some fiber for a balanced treat.
If you use peanut butter, you will be able to taste it, whereas the flavor of almond butter is masked.
Pure Vanilla Extract: If you have vanilla extract on hand, add a splash! It isn’t mandatory so no worries if you skip it.
Ground Cinnamon and Sea Salt: I’ve found ground cinnamon makes baked goods taste sweeter and brings a delightful warmth. For this reason, I add it to most of my baked recipes, especially those that are refined sugar-free.
Salt is a major flavor enhancer so be sure you don’t skip it!
Fresh Strawberries: One of the stars of the show here! Chop up 1 cup worth of ripe strawberries.
Half of the strawberries get mixed into the oatmeal mixture and the other half are sprinkled on top before baking.
While frozen strawberries work too, I recommend thawing them first as frozen strawberries tend to hold more moisture than fresh strawberries.
Recipe Adaptations:
- Add 1/2 to 2/3 cup of chocolate chips for delicious pockets of goo.
- For extra sweetness, add 1 to 4 tablespoons of sugar such as brown sugar, coconut sugar, or cane sugar. You can also use pure maple syrup, but don’t add any more than 2 tablespoons lest the texture will be too moist.
- Mix 2/3 cup of chopped walnuts or pecans into the oatmeal muffin batter for some nutty texture.
- For a boost of protein, add up to 3 tablespoons of protein powder and/or replace the milk with egg whites.
Now that we’ve covered the basic ingredients, let’s bake a batch of baked oatmeal cups!
How to Make Strawberry Banana Oatmeal Muffin Cups:
Preheat the oven to 350 degrees F and line a muffin pan with 9 muffin papers.
Mash the bananas in a large bowl until most of the chunks are out. Add in almond butter, eggs, milk, and pure vanilla extract and mix well until all of the wet ingredients are combined.
Note: If your almond butter has been sitting in the refrigerator or is chilled, microwave it for 20 to 40 seconds, or until it is very easy to stir.
Add the dry ingredients to the mixing bowl (oats, cinnamon, and sea salt) and mix until a thick batter forms.
Stir half of the strawberries (½ cup of chopped strawberries) into the muffin batter.
Pour the muffin batter into the prepared muffin tin, filling the holes all the way up. Sprinkle the tops of the muffin batter with the remaining ½ cup of chopped strawberries.
Bake on the center rack of the preheated oven for 30 to 35 minutes or until the oatmeal muffins are golden brown on the top and test clean.
Insert a digital thermometer into the center of one of the muffins to check the temperature. If it reads 190 degrees or higher, the muffins are fully cooked.
Allow the muffins to cool to room temperature before removing the paper liners and eating.
Store strawberry banana muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze oatmeal muffin cups in a large zip lock bag for up to 3 months.
Bake up a double batch of this easy oatmeal muffin recipe to have plenty of snacks to enjoy throughout the busy workweek!
The perfect way to add complex carbohydrates to your diet, these whole grain healthy muffins add balance to a high-protein healthy breakfast.
Enjoy this banana oatmeal cups recipe alongside your favorite breakfast meat or Greek yogurt or cottage cheese for a protein source.
Great for after school snacks or a delicious breakfast, this baked oatmeal recipe is a win for managing blood sugar.
If you enjoy baked oatmeal recipes like these strawberry banana oatmeal cups, also try out these gems.
More Baked Oatmeal Recipes:
- Peanut Butter Banana Baked Oatmeal
- Apple Baked Oatmeal Cups
- Healthy Banana Baked Oatmeal Muffins
- Strawberry Banana Baked Oatmeal
- Mixed Berry and Apple Baked Oatmeal
Where strawberry and banana comes to thrive! Keep it on constant rotation for a family favorite!
Equipment
Ingredients
- 3 large ripe bananas, mashed (about 1 ½ cups)
- ½ cup unsweetened almond butter or nut butter of choice
- 2 large eggs, or 2 flax eggs for vegan*
- ½ cup milk of choice**
- 1 tsp pure vanilla extract
- 2 cups rolled oats
- 1 tsp ground cinnamon, optional
- 1/2 tsp sea salt
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with 9 muffin papers.
- Mash the bananas in a large bowl until most of the chunks are out. Add in almond butter, eggs, milk, and pure vanilla extract and mix well until all of the wet ingredients are combined. Note: If your almond butter has been sitting in the refrigerator or is chilled, microwave it for 20 to 40 seconds, or until it is very easy to stir.
- Add the dry ingredients to the mixing bowl (oats, cinnamon, and sea salt) and mix until a thick batter forms.
- Stir half of the strawberries (½ cup of chopped strawberries) into the muffin batter.
- Pour the muffin batter into the prepared muffin tin, filling the holes all the way up. Sprinkle the tops of the muffin batter with the remaining ½ cup of chopped strawberries.
- Bake on the center rack of the preheated oven for 30 to 35 minutes or until the oatmeal muffins are golden brown on the top and test clean. Insert a digital thermometer into the center of one of the muffins to check the temperature. If it reads 190 degrees or higher, the muffins are fully cooked.
- Allow the muffins to cool to room temperature before removing the paper liners and eating.
- Store strawberry banana muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze oatmeal muffin cups in a large zip lock bag for up to 3 months.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.