These Strawberry Banana Oatmeal Muffins are made with oat flour, almond flour and sweetened naturally with bananas and coconut sugar! This banana oatmeal muffin recipe is gluten-free and vegan, making it a tasty option for a variety of diets.
Remember last summer when I was on that strawberry-banana kick? I made those Strawberry Banana Quinoa Breakfast Bars practically every day.
But unfortunately, fresh strawberries are a luxury I can only truly enjoy during the summer. Any other time of year they're just too expensive and the flavor almost isn't worth it. Now that we're moving into summer again, bring on ALL the strawberries.
Already this week I've shared my Triple Berry Quinoa Salad and now it's these super simple, super easy Strawberry Banana Oatmeal Muffins.
Simple + Easy Oatmeal Muffins
I've shared a few batches of my muffins here on the blog, my faves being the Coconut Yogurt Quinoa Muffins and the Chocolate Chip Zucchini Quinoa Muffins, but for some of you, the ingredient on those muffins are a bit long. So this time around I wanted to try and strip down the ingredients even more.
I took out the quinoa flakes because they can be hard to find, increased the banana so I could skip the yogurt, and swapped maple syrup for coconut sugar. Otherwise, these still follow the oatmeal muffin base and are just as tender and delicious.
Making Gluten Free Muffins
Just as the title suggests, the primary ingredient in these muffins is oats. We use it both as oat flour, which can be made easily at home in your blender, plus quick oats which help give the muffins a really nice texture.
If you're celiac and oats are tricky for you, I recommend looking online for some certified gluten-free oats. Here are some places to shop:
- Bob's Red Mill (my fave)
- Amazon
- Thrive Market
- Vitacost
Lightening Up Your Banana Oatmeal Muffins
Oats aren’t the only star in these Strawberry Banana Oatmeal Muffins! We also have plenty of banana for sweetness and flavor, plus chopped fresh strawberries for another burst of fruity deliciousness.
I really like using fruit puree in baking because it adds natural sweetness and can improve the texture of baked goods.
When a banana is mashed up, it creates a sticky texture that helps bind ingredients together while keeping the muffins moist and springy. Just like these—they’re light, tender, and perfectly sweet for a tasty treat.
Make-Ahead Muffins (Vegan + GF)
These make a great meal prep option if you're short on time during the week. You can whip up a batch, keep half on the counter for the beginning of the week and freeze the rest. I'd recommend taking two with you to work, heating them up (if you have access to a toaster/microwave) and spreading them with a bit of peanut butter. Honestly, one of the best breakfast combos you could ask for!
Other Easy Muffins
- Blackberry Lime Quinoa Muffins
- Carrot Cake Blender Muffins
- Gluten-Free Banana Bread Muffins
- Pumpkin Quinoa Muffins
If you end up making this recipe, I'd love to see a picture! You can share them with me on Instagram using #simplyquinoa or tagging @simplyquinoa. Love seeing what you create in the kitchen!
Skinny Strawberry Oatmeal Muffins
Ingredients
- 1 flax egg or regular egg
- 1 cup mashed banana about 3 medium bananas
- 1/4 cup unsweetened applesauce
- 1/4 cup non-dairy milk I like unsweetened vanilla
- 1 teaspoon vanilla extract
- 2 cups oat flour ground from rolled oats
- 1/2 cup almond flour
- 1/2 cup quick cooking oats or quinoa flakes
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 cup chopped strawberries + more for topping
Instructions
- Preheat the oven to 375ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
- Beat together wet ingredients in a large mixing bowl and set aside.
- In a separate bowl, whisk together the dry (minus the strawberries). Add dry ingredients into wet and stir together until incorporated. Fold in chopped strawberries. Top each muffin with a strawberry slice if desired.
- Divide batter among the 12 muffin cups. Bake on the center rack for 16 - 18 minutes until a cake tester inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
Video
Nutrition
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