These Banana Strawberry Oatmeal Muffins are the proper breakfast. They’ve every little thing you have to begin your day: complete grains, fruit, and yogurt. Oh! And guess what else? They freeze superbly.
Banana Strawberry Oatmeal Muffins
Prep Time: 10 minutes
Cook dinner Time: 20 minutes
Whole Time: 30 minutes
Yield: 12 muffins
1 cup complete wheat pastry flour
three/four cup packed brown sugar
1 tsp baking powder
half of tsp baking soda
1 cup quaint oats
1 (6 oz) container plain non-fat Greek yogurt
1 cup ripe banana, mashed
1/four cup canola oil
half of cup strawberries (frozen or contemporary), chopped
Preheat oven to 400°F. Spray a muffin pan with cooking spray or fill with paper liners.
In a big bowl, whisk collectively flour, brown sugar, baking powder, and baking soda.
In a medium bowl, stir collectively oats and yogurt till well-combined. Stir in banana, oil, and egg.
Pour moist combination into the flour combination. Stir till moistened—don’t over-mix! Fold in strawberries.
Divide combination evenly into muffin cups. Bake for 17–20 minutes or till toothpick inserted into the middle of a muffin comes out clear.
Kiersten is the founder and editor of Oh My Veggies.