Strawberry Banana Muffins

There’s something about this time of year—longer days, warmer weather, and fresh berries everywhere—that just makes everything feel a little easier.

And if you’re like me and can’t resist picking up fresh strawberries whenever you see them, this is a great way to put them to good use.

These Strawberry Banana Muffins are simple, flavorful, and perfect for using up those extra berries. I love enjoying strawberries fresh, freezing them for later, or adding them into recipes like this for a naturally sweet, satisfying option.

They’re also a great example of how you can enjoy baked goods as part of a balanced approach. Pair them with a protein source like eggs or Greek yogurt, and you’ve got a more complete option that can help keep you energized and satisfied—especially important in midlife.

Perfect for busy mornings, snacks, or a simple treat.

Ingredients

• 3 bananas, mashed

• 1 C unsweetened almond milk (or milk of choice)

• 2 eggs

• 1 tsp. vanilla

• 1 Tbsp. baking powder

• 3 C oats

• 2 C strawberries, chopped

Directions

1. Preheat oven to 350 degrees.

2. Mash bananas and place in large mixing bowl.

3. Add milk, eggs, vanilla and baking powder and stir well (or blend on low with a mixer).

4. Gently stir in oats and chopped strawberries.

5. Spray muffin tray with non stick cooking spray and divide batter into baking cups, filling approximately 3/4 way.

6. Bake 20-25 minutes (until toothpick comes out of center clean).

7. Cool for approximately 10 minutes before removing from tray.

Eat and Enjoy!

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