Banana Strawberry Muffins

In need of a make-ahead breakfast or snack? Check out these easy Banana Strawberry Muffins!

Hi There!

This week my family and I are preparing for our yearly trip up to New Hampshire to spend some time in the sun, sand and water. Oh and eating lots of yummy food, like these Banana Strawberry muffins. I made a batch to use up some of the leftover bananas and strawberries we had before they went bad! Muffins are one of my favorite additions at breakfast and perfect for a grab and go snack in the afternoon. These muffins are a big hit with my son, and I am not sure they are going to last until Saturday when we leave!

Secret Ingredient…

My favorite part of these muffins is the addition of oats. Not only does it add in fiber but it adds a great nutty flavor and more texture which I love! These muffins are perfectly moist and slightly sweet. I also love the added fresh kick from the strawberries. You could easily substitute the strawberries for blueberries, blackberries, raspberries, chocolate chips or just leave them out! The choice is yours. 

Banana Strawberry Muffins, made even easier!

To make this recipe even easier I just added all the ingredient (except for the strawberries) to a blender and blended them together. Then mixed in the strawberries. This method make for quick preparation and easy clean up! Just what I like.  You can even make these muffins into bars, or into a bread pan. Bake for 30-35 minutes in a 9×9 baking dish or 50 minutes in a bread pan.

Happing snacking!

Print Recipe

Banana Strawberry Muffins

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: banana strawberry muffins

Servings: 24 mini muffins

Author: Lauren Sharifi, MPH RD LDN

Equipment

• Blender

Ingredients

• 1 1/2 cups old fashioned oats
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 med bananas mashed
• 1 teaspoon vanilla
• 2 large eggs
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup strawberries (plus more for topping) diced

Instructions

• Preheat oven to 350 degrees. Spray 12 cup or 24 cup mini muffin tin with cooking spray.
• Add all ingredients, except strawberry to a blender or food processor. Blend until smooth.
• Remove blade and add in strawberries and mix to combine.
• Using a 24 cup mini muffin tin or 12 cup regular muffin tin add equal parts of batter. Top with additional diced strawberries.
• If using a mini muffin tin bake for 15 minutes or until inserted toothpick comes out clean. If using a regular 12 cup muffin tin cook for 18-20 minutes, or until inserted toothpick comes out clean. Let sit for 5 minutes, then remove from pan and let cool on a cooling rack.