Banana Strawberry Oat Muffins
a delicious banana muffin with an oat texture and a touch of sweet strawberry makes for a delicious muffin.
Equipment
- 1 Bowl
- 1 whisk
- 12 Muffin liners
- 1 12 muffin tin
- 1 Spatula
- 1 set measuring spoons
- 1 set measuring cups
Ingredients
- 3 Ripe bananas
- ½ cup Ripe strawberries
- 6 tbsp vegetable oil
- ½ cup Granulated sugar
- 1 large egg
- ½ cup flour
- 1 cup Rolled oats
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
Instructions
- Pre heat oven to 350°f
- Peel 3 large bananas and mash in a large mixing bowl using a whisk3 Ripe bananas
- remove stems from strawberries and cut into rough pieces, add to the bowl and mash slightly with the bananas.½ cup Ripe strawberries
- to the bowl add oil, sugar, egg, and vanilla. give it a quick stir to combine.6 tbsp vegetable oil, ½ cup Granulated sugar, 1 large egg, 1 tsp vanilla
- 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.½ cup flour, 1 cup Rolled oats, 1 tsp baking powder, 1 tsp salt
- line a muffin tin with paper liners and evenly divide the batter into 12 muffins. should have approximately ¼ cup of batter in each.
- bake in the oven for 20 minutes or until the center is cooked with a fork or toothpick comes out clean.
- allow muffins to cool completely in the muffin tray or on a cooling rack to ensure the liners come cleanly off the muffin.
Notes
you can freeze your bananas when they start to over-ripen to save them for the day you would like to make a delicious recipe with them. my advice would be to peel them before freezing so that they are ready to use when the time comes.
allow frozen bananas to thaw completely before using.
strawberries should be slightly over ripe for this recipe, nice and soft with lots of juice coming off them.