Updated: Jun 4
Don't you just love summer? 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 recipe offers a solution to the "what to do with all those berries?" problem and a nutritious and delicious 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)
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!