Strawberry Banana Oatmeal Muffins
These Strawberry Banana Oatmeal Muffins are made with no eggs, no dairy, and only wholesome ingredients for a healthy breakfast.
Ingredients
- 1 1/3 cup Mashed Ripe Bananas (about 3 medium bananas)
- 2 teaspoons Lemon Juice (or apple cider vinegar)
- 1/4 cup Unsweetened Almond Milk (or any plant-based milk)
- 1/3 cup Melted Coconut Oil (or any vegetable oil)
- 2 teaspoons Vanilla Extract
- 1/3 cup Coconut Sugar (or any granulated sweetener)
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Old-Fashioned Rolled Oats (or quick oats)
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Strawberries (finely diced, fresh or thawed )
Directions
- 1
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
- 2
Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
- 3
Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
- 4
In another mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
- 5
Stir the dry ingredients into the wet and pour in the finely diced strawberries. If yours are thawed, discard juice released or the muffins will be too moist.
- 6
Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top if desired.
- 7
Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- 8
Cool in the pan for 5 minutes, then release and cool down on a wire rack. Brush some maple syrup on top for extra sweetness if desired.
- 9
Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.