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.

Muffin tray filled with strawberry banana baked oatmeal cups with fresh strawberries and a golden napkin.

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.

Strawberry oatmeal banana muffin on a wooden plate with the rest of the muffins in the muffin tray in the background.

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.

Mashed bananas in a red mixing bowl.

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.

Wet ingredients and oats in a mixing bowl to make strawberry banana oat muffin cups

Stir half of the strawberries (½ cup of chopped strawberries) into the muffin batter.

Oatmeal mixture in a red mixing bowl with strawberries on top, ready to be mixed in.

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.

Muffin tin with strawberry banana oatmeal muffin batter inside of paper liners, ready to go into the oven.

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.

Muffin tin with strawberry banana oatmeal muffins fresh out of the oven.

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.

Strawberry oat muffins in a muffin tin, fresh out of the oven and ready to eat.

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:

Where strawberry and banana comes to thrive! Keep it on constant rotation for a family favorite!

Muffin tray filled with strawberry banana baked oatmeal cups with fresh strawberries and a golden napkin.

Strawberry Banana Oatmeal Muffin Cups

5 from 1 vote
Baked oatmeal in muffin form! These delicious banana strawberry oat muffins are the perfect portion size for getting in some whole grains with a meal or between meals. Add your favorite kind of sweetener (brown sugar, coconut sugar, cane sugar) for sweeter muffins.
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 9 Muffins

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

*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.
 
**Use any kind of milk you’d like, including regular cow’s milk or a non-dairy milk like oat milk, almond milk, cashew milk, coconut milk, etc.

Nutrition

Serving: 1muffin (of 9) · Calories: 249kcal · Carbohydrates: 28g · Protein: 9g · Fat: 12g · Saturated Fat: 2g · Cholesterol: 41mg · Sodium: 186mg · Fiber: 4g · Sugar: 7g
Author: Julia Mueller
Course: Breakfast, Muffins
Cuisine: American
Keyword: banana muffins, breakfast, gluten free baked oatmeal, gluten free muffins, gluten free strawberry muffins, strawberry banana oatmeal muffins
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas

Join The Discussion

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.