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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!

Strawberry Banana Muffins


  • 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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