Strawberry Banana Muffins
Don't you just love this time of year?
The days are longer, warmer, and fresh berries are ripe for the picking. It's a great time for Strawberry Banana Muffins!
I am a sucker for fresh berries and I must admit I often tend to go a bit overboard, getting as many fresh strawberries as I can get my hands on! So to maximize them I not only enjoy eating them fresh, I freeze them for later, use them in smoothies and add them to baked goods like this!
And aside from being delicious, they boast a healthy dose of complex carbs and essential vitamins and minerals too, so you can feel energized, satisfied and satiated. Great for a grab-and-go morning (pair them with a hard boiled egg for protein), a nice midday snack or fun after dinner treat!
3 bananas, mashed
1 C unsweetened almond milk (or milk of choice)
1 tsp. vanilla
1 Tbsp. baking powder
3 C oats
2 C strawberries, chopped
Preheat oven to 350 degrees.
Mash bananas and place in large mixing bowl.
Add milk, eggs, vanilla and baking powder and stir well (or blend on low with a mixer).
Gently stir in oats and chopped strawberries.
Spray muffin tray with non stick cooking spray and divide batter into baking cups, filling approximately 3/4 way.
Bake 20-25 minutes (until toothpick comes out of center clean).
Cool for approximately 10 minutes before removing from tray.
Eat and Enjoy!
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