Strawberry Banana Muffins

Updated: Sep 29, 2020

Don't you just love this time of year? The days are longer and warmer and fresh fruit is ripe and ready for the picking - seems like a great time to whip up a batch of Strawberry Banana Muffins! I am a sucker for fresh berries and as such I tend to go a bit overboard when I start seeing them everywhere...often buying much more than I can possibly eat!

Aside from the usual wash and go, I like to add a handful to smoothies, throw a few atop greek yogurt or bake them in (you guessed it) muffins! This week's recipe offers a solution to the "what to do with all those berries?" problem and in a deliciously healthy way too. Loaded with complex carbs, essential vitamins and minerals, these muffins are perfect for on-the-go busy mornings, a perfect mid-day energy pick me up, or just anytime the craving hits. It's time to whip out that muffin tin and get baking!


  • 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


  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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