Strawberry Banana Oatmeal Muffins
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.
Strawberry Banana Oatmeal Muffins
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About this Recipe
Craving a healthy start to your day that actually tastes like a treat? These Strawberry Banana Oatmeal Muffins deliver wholesome goodness in every bite, perfect for a nourishing breakfast or a satisfying snack.
What makes these muffins truly special is their thoughtful design: made with no eggs and no dairy, they rely on ripe bananas and plant-based ingredients for incredible tenderness and flavor. It's a simple, straightforward recipe that proves healthy eating can be absolutely delicious and easy.
Prepare for a wonderfully soft and moist muffin bursting with the sweet, bright flavors of ripe strawberries and naturally sweetened bananas. The old-fashioned rolled oats lend a subtle chewiness, adding to the satisfying texture without making them heavy. These wholesome muffins are designed to be a delightful, guilt-free indulgence, offering a comforting aroma that fills your kitchen and a gentle sweetness that's perfect for mornings. They are packed with wholesome ingredients, making them a fantastic choice for anyone looking for a plant-based or dairy-free breakfast option.
Customization & Variations
You can easily adapt these muffins to suit your pantry or preferences. If you don't have fresh lemon juice, apple cider vinegar works just as well. Feel free to swap the unsweetened almond milk for any other plant-based milk you have on hand. For the fat, any vegetable oil can stand in for coconut oil. Similarly, any granulated sweetener can replace coconut sugar, and quick oats are a fine substitute for old-fashioned rolled oats. You can even use thawed frozen strawberries if fresh aren't available.
These delightful Strawberry Banana Oatmeal Muffins are ideal for a grab-and-go breakfast, a packed lunch treat, or a delightful accompaniment to your morning coffee or tea.