Breakfast

Strawberry Banana Oatmeal Muffins

Strawberry Banana Oatmeal Muffins are the perfect recipe to meal prep for the week. This muffin is made with oat flour, banana and strawberries and makes for the perfect on-the-go breakfast! This recipe is both vegan and gluten-free!

Every week when I go grocery shopping, I buy two bundles of bananas. One to freeze immediately so that I have them on hand for smoothies, and the other bundled I let sit on the counter to ripen so that I can turn them into a new baked good. Typically I go the safe route and make banana bread, but I wanted to switch things up this time around. So, after looking in the fridge and some ingredients that I had, I decided to make Strawberry Banana Oatmeal Muffins!

These oatmeal muffins are the perfect on-the-go snack. They are made with oat flour, banana, almond milk, just a little bit of maple syrup for sweetness and of course strawberries!

These muffins come together in just about 40-45 minutes and they save so well so that way you can warm one up on your busy mornings while you head to work! If you love this recipe, please don’t forget to tag me over on my Instagram. Also, please leave a comment + rating below so I can see how much you loved it! I can’t wait to see your recreations!

Ingredients in Strawberry Banana Oatmeal Muffins

I really wanted to make this recipe as simple as I could, so I only used a few ingredients, all of which i’m sure most of us already have in our kitchen right now. Grab these ingredients below and let’s get baking!

  • banana
  • maple syrup, optional
  • nut milk
  • vanilla
  • oat flour
  • baking powder
  • salt
  • strawberries

The maple syrup is optional depending on how sweet you want these muffins to be. I only added about 1/4 cup to the batter which gave it enough sweetness. Since these muffins have fruit in them, they are typically going to be naturally sweet already.

How to make oatmeal muffins

These oatmeal muffins are incredibly easy to make! All you need to do is add all the ingredients to a bowl, mix and then pour into prepared muffin tins. I like to use silicon muffin molds that you can order off of amazon. These are non-stick and reusable so there’s no need to have additional waste.

To start, preheat the oven to 350F and prepare a muffin tin by lining it with liners.

Then, in a large mixing bowl add in the bananas and then mash with a fork or potato masher until they are completely broken down. Next, add in the maple syrup, vanilla and nut milk of choice. Mix until ingredients are well combined.

Next, add in the oat flour, baking powder and salt and mix until a thick batter is formed. Fold in the chopped strawberries last and mix until well combined.

Then, pour batter into prepared muffin tins and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest on the counter until they have cooled. Remove from the silicon liners and enjoy!

These muffins are best stored in the fridge in an airtight container and eaten within 4-5 days. I love to top mine off with cashew butter!

Strawberry Banana Oatmeal Muffins

Strawberry Banana Oatmeal Muffins are the perfect recipe to meal prep for the week. This muffin is made with oat flour, banana and strawberries and makes for the perfect on-the-go breakfast! This recipe is both vegan and gluten-free!
5 based on 1 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
45 minutes
Author - Hannah

Ingredients

  • 1 cup mashed over-ripe banana (about 2 large bananas)
  • 1.5 cups nut milk, I used hemp
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 2.5 cups oat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup strawberries, diced

SCALE:

1X

YIELDS:

12 muffins

Directions

  1. To start, preheat the oven to 350F and prepare a muffin tin by lining it with liners.
  2. Then, in a large mixing bowl add in the bananas. Using a fork or potato masher, mash the bananas until they are completely broken down. Next, add in the maple syrup, vanilla and nut milk of choice. Mix until ingredients are well combined.
  3. Add in the oat flour, baking powder and salt next and mix until a thick batter is formed. Fold in the chopped strawberries last and mix until well incorporated.
  4. Then, pour batter into prepared muffin tins and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest on the counter until they have cooled. Remove from the silicon liners and enjoy!
  5. These muffins are best stored in the fridge in an airtight container and eaten within 4-5 days. I love to top mine off with cashew butter!

Notes

Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
Please consider leaving a comment + rating below!
 

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Leave A Comment And Rate This Recipe!

Rating:

Have made these a few times and they are so light but delicious! Perfect way to use overripe bananas too!

Hi Erin! Oh i’m so happy to hear that! Thank you so much for the comment and rating, I truly appreciate it! xx

Loved these muffins, Hannah! Loved both their flavor & denseness. Thank you for the lovely recipe!

Hey! When I got the muffins out of the oven, the middle never rose so they had crater-like middles and they were still gooey. I put them back in the oven for 10 more minutes and they cooked a little more but never rose.

I used almond flour instead of oat flour, could that be what caused this?

Thanks!
Chelsea

Hey Chelsea! yes, almond flour and oat flour are not equal when it comes to baking which is why the recipe didn’t work out. So sorry to hear that, next time if using almond flour I recommend adding in a binding agent such as an egg or yogurt.