Banana Strawberry Oat Muffins

These banana strawberry oat muffins are the perfect way to use some of that fruit you have in your home that maybe isn’t being eaten this week.

These muffins are great for a quick breakfast on the go or an afternoon snack to carry you through the day. With the oatmeal to fill you up and the sweetness of the strawberries you will love these little packages of delicious flavor.

Ingredients you will need

• Ripe bananas – when your bananas are starting to turn brown and all spotty do not throw them away. They are full of flavor for baked goods.
• Ripe strawberries – when your strawberries are starting to soften and become juicy they will mash easily and flavor the muffin so well.
• Vegetable oil – adds richness to the muffin, you can use other oils if you prefer.
• Granulated sugar – adds the sweetness to the muffin
• large egg – binds all the ingredients together
• Flour – using flour gives a good base for all the other ingredients, I use all purpose flour.
• Rolled oats – gives a hearty texture to the muffins making it perfect for a quick breakfast. if you would like to use all flour and no oats you can do that also.
• Baking powder – helps to rise the muffin
• Salt – brings out the flavor of all the other ingredients.
• Vanilla – adds a warm flavor to the muffin.

How to make Banana Strawberry Oat Muffins

1.Pre-heat oven

Pre heat oven to 350°f

2. Mash the bananas

Peel 3 large bananas and mash in a large mixing bowl using a whisk. You can also mash with a fork or potato masher. your bananas will be ready to use when the skin has lots of brown spots and maybe even some black. If your bananas are starting to grow some mold they are too far gone and are not good for baking.

If you are not ready yet to bake anything but your muffins are you can always freeze them in an airtight container. Peel them prior to freezing to make them easier to use in any recipe when ready.

3. Add Strawberries

Remove stems from strawberries and cut them into rough pieces, add to the bowl and mash slightly with the bananas. In our home we go in and out a phases of what kind of fruit we enjoy and it seems like strawberries just weren’t it this week. They started to get soft but not yet moldy. Perfect for adding flavor to the muffin.

4. Add remaining wet Ingredients

To the bowl add sugar, egg, and vanilla. give it a quick stir to combine. Make sure everything is combined and the eggs is beaten. once you add the dry ingredients you don’t want to have to mix any more the necessary so this is an important start.

5. Add your dry ingredients

To the bowl add rolled oats, flour, baking powder, and salt, stir using the whisk making sure you incorporate all the ingredients together but do not over-mix. stop stirring as soon as you no longer see any dry ingredients.

Mix all ingredients only enough to be sure you don’t see any separation in wet or dry ingredients. you do not want to over mix or you will end up with a very dense and gummy muffin.

6. Add batter to muffin liners

line a muffin tin with paper liners and evenly divide the batter into 12 muffins. should have approximately ¼ cup of batter in each. If you have a bit more in one than another just use a spoon to carefully remove and move to another liner.

Keep the tray clean, if you spill any on the tray make sure you clean it up before baking or it will burn and the smell will go into the other muffins.

7. Bake

bake in the oven for 20 minutes or until the center is cooked with a fork or toothpick comes out clean. the center of the muffins should not be shiny on the top and should have no movement to them at all.

9. allow to cool

allow muffins to cool completely in the muffin tray or on a cooling rack to ensure the liners come cleanly off the muffin. I know it’s hard and the muffins smell great but if you want the paper to come off clean you need to let them cool off.