EASY Strawberry Banana Oat Muffins – MOIST & SOFT
These tender, wholesome muffins combine ripe bananas, fresh strawberries, and oats for a deliciously soft breakfast or snack. No special skills required—just mix, bake, and enjoy a flavorful treat packed with natural sweetness and fiber.
Ingredients
- 1 cup oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 egg
- 1 mashed banana
- 1/2 cup milk
- 1/2 cup strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C)
- Line a muffin tin with muffin cups
- Combine oats, flour, sugar, and baking powder in a large bowl
- Add mashed banana, egg, and milk to the dry ingredients
- Mix until just combined, leaving a few lumps
- Fold in chopped strawberries
- Spoon batter into muffin cups, filling 3/4 full
- Bake for 20 minutes or until a toothpick inserted near the center comes out clean
- Cool for 5 minutes in the tin before transferring to a wire rack
Notes
Use overripe bananas for deeper flavor
Chop strawberries to prevent sinking
Whole wheat flour adds fiber and nutrition
Optional: stir in 1/4 cup chopped nuts for crunch
Store at room temperature for up to 3 days in an airtight container
Freeze wrapped muffins for up to 2 months
Substitute sugar with 2/3 cup honey or maple syrup for a healthier twist
Replace milk with almond or coconut milk for a dairy-free version
Chop strawberries to prevent sinking
Whole wheat flour adds fiber and nutrition
Optional: stir in 1/4 cup chopped nuts for crunch
Store at room temperature for up to 3 days in an airtight container
Freeze wrapped muffins for up to 2 months
Substitute sugar with 2/3 cup honey or maple syrup for a healthier twist
Replace milk with almond or coconut milk for a dairy-free version