Strawberry Banana Muffins

Ready in just 35 minutes and with a sweet, berry flavor, these strawberry banana muffins make a delicious addition to a healthy breakfast or easy snack!

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 144kcal

Ingredients

▢ ¾ cup mashed banana about 2 medium, 200g
▢ 5 tablespoons maple syrup 75ml
▢ 4 tablespoons vegetable oil 60ml
▢ ½ cup oat milk 120ml
▢ 1 teaspoon vanilla extract 5ml
▢ 2 ¼ cups all-purpose flour 270g
▢ 1 tablespoon baking powder 12g
▢ ½ teaspoon salt 3g
▢ 2 cups fresh strawberries chopped in half or quarters depending on size,300g

Instructions

Preheat oven to 375°F or 190 C. Grease wells of a ½ cup/ muffin tin (or line with paper or silicone liners).
Wash, dry, and chop the strawberries in half, quarters, or smaller, depending on size.
In a large bowl, combine the banana, maple syrup and oil. Whisk until smooth.
Whisk in the oat milk and vanilla extract.
Stir in the flour, baking powder, and salt until just mixed. Do not over stir.
Fold in the strawberries.
Fill the grease muffin tins to ½” below the top.
Bake for 25-30 minutes until a skewer inserted comes out clean.
Allow to cool for at least 10 minutes before removing from muffin pan.

Notes

Prep the Strawberries: You want the strawberries to be chopped into quarters or smaller so that each bite of muffin has a pop of berry.
Ripe Bananas: The riper your bananas are, the sweeter your muffins will be. Likewise, riper bananas mash smoothly into the batter.
Frozen Strawberries: If using frozen strawberries, toss them with an extra tablespoon of flour after you’ve sliced them to prevent them from leaking liquid into the batter.

Nutrition