Strawberry Banana Oatmeal Muffin Cups
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.
Servings: 9 Muffins
Calories: 249kcal
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