Go Back
–+ servings
Pin Print

Strawberry Banana Oatmeal Muffins

5 from 1 rating
Hannah Kling
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!
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 muffins

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)

Instructions

  • 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. 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.
  • 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.
  • 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!

Notes

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