These strawberry banana oatmeal muffins are easy blender muffins that come together in minutes. They are naturally sweetened with fruit and perfect for a filling breakfast or snack!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
Oats are so nutritious and filling, but it can get tiring serving them up the same way. If you ever get bored of classic oatmeal, these muffins are a fun way to switch it up! You can add in some chocolate chips for extra sweetness or some chopped nuts for added crunch!
WHAT YOU’LL NEED
Here is what you’ll need to make these strawberry banana oatmeal muffins:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach banana muffins gluten-free.
- Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
- Strawberries: For added bursts of sweetness.
- Eggs: Used as a binder to help hold the muffins together.
- Cinnamon: Warm spice for added flavor.
- Baking Powder: Leavening agents to help the muffins rise.
PROCESS
- Blend the oats, bananas, eggs, cinnamon, and baking powder together until smooth.
- Fold in the chopped strawberries until combined.
- Pour the mixture equally into a mini muffin pan and top with thinly sliced strawberries, chocolate chips, or your favorite topping.
- Bake the muffins at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
STORAGE INSTRUCTIONS
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
SUBSTITUTIONS
- Eggs: A liquid egg replacer like Just Egg works best for this recipe.
- Strawberries: You may replace the strawberries with a different berry like blueberries or raspberries.
RECIPE NOTES
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
- I like to use very ripe bananas with several brown spots (even riper than the ones shown in the photo above). The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.
FREQUENTLY ASKED QUESTIONS
I find that flax eggs result in dense, less fluffy muffins. For an egg-free alternative, I suggest using a liquid egg replacer like Just Egg.
Old-fashioned rolled oats are best to use for these muffins. Steel cuts oats are harder to blend and don’t soften up as easily and quick oats cook very quickly and result in a mushier muffin texture.
You can swap the bananas with 1/2 cup of Greek yogurt, but I would suggest adding a little maple syrup into the mixture for sweetness since the bananas provide the main source of sweetness.
These muffins are suitable for babies ages 6 months+ who are beginning solids. Omit the chocolate chips if you are preparing these for a baby.
You may also like:
Strawberry Banana Oatmeal Muffins
Ingredients
- 1 cup old fashioned rolled oats
- 2 medium overripe bananas
- 2 eggs
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ⅓ cup chopped strawberries plus more sliced strawberries to place on top
- ¼ cup chocolate chips optional
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Blend the oats, bananas, egg, cinnamon, and baking powder together until smooth.
- Fold in the chopped strawberries until combined.
- Pour the mixture equally into a mini muffin pan and top with thinly sliced strawberries and chocolate chips (if using).
- Bake the muffins for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
Notes
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
- I like to use very ripe bananas with several brown spots (even riper than the ones shown in the photo above). The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.
Nutrition
Tried this tonight after getting some fresh strawberries from garden. All healthy ingredients. I have baby oatmeal leftover, could I use that since it’s all ready ground up?
Hi Sheila! I wouldn’t recommend using baby oatmeal for this recipe since even in ground form, is different from ground rolled oats and will result in a different textured muffin.
Looking forward to trying this recipe this weekend! I don’t have the best blender so I was wondering if the oats should ultimately be ground up almost into a flour after it all comes together? If so, I’ll put those in a food processor first to really grind them up (instead of potentially having whole oats still in the batter). Thanks!
Hey Lyndsay! Yes, you will want the mixture to be pretty smooth so I’d recommend blending the oats un into a flour first and then blending in the remaining ingredients😊