Strawberry Banana Wheat and Oat Muffins
Start your day on a wholesome, fruity note with these Strawberry Banana Wheat and Oat Muffins—a perfect balance of heart-healthy ingredients and natural sweetness. Made with 100% whole wheat flour, rolled oats, and a delightful mix of ripe bananas and fresh strawberries, these muffins are lightly sweetened with honey or maple syrup for a guilt-free treat. Each bite is infused with warm cinnamon and vanilla for extra comfort, while the fluffy, tender texture keeps you coming back for more. Quick and easy to prepare in just 15 minutes, they’re ideal for breakfast, a lunchbox snack, or even an on-the-go energy boost. Delicious, nutritious, and simple to make, these muffins are your new go-to for a homemade baked good that feels both indulgent and nourishing. Healthy muffin recipes don’t get better than this!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Mashed ripe banana
- 1 cup Chopped fresh strawberries
- 0.5 cup Milk (dairy or non-dairy)
- 0.25 cup Honey or maple syrup
- 0.25 cup Vegetable oil or melted coconut oil
- 1 teaspoon Vanilla extract
- 1 Egg
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate mixing bowl, combine the mashed banana, milk, honey or maple syrup, vegetable oil, vanilla extract, and egg. Stir until well blended.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Add the chopped fresh strawberries to the batter and carefully fold them in to distribute evenly.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 92.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 326 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
