Strawberry Banana Oat Bran Muffins are a delicious fiber filled breakfast or snack. Quick and easy to make with a handful of berries and just one banana!
Sometimes it’s nice to be able to grab a muffin as breakfast or a quick snack during the day. My family absolutely loves these Strawberry Banana Oat Bran Muffins.
These quick and easy muffins have a hint of banana and strawberry in every bite. Oat bran is high in fiber, vitamins, minerals, and antioxidants, so these are a great way to start your day!
What You’ll Need to make Strawberry Banana Oat Bran Muffins
- Flour – We use all purpose flour but any flour can be used. Whole wheat flour is great too!
- Oat Bran – If you don’t have oat bran, you can substitute any kind of bran or even oatmeal.
- Brown Sugar – We like the deeper flavor that brown sugar brings but you can substitute the same amount of white sugar instead.
- Milk – Whatever milk you have on hand is fine for these, skim, 1%, 2% or whole. Also, canned, shelf stable evaporated milk may also be substituted.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Pantry Staples – Baking powder, salt, vanilla extract.
- Egg – One large egg.
- Fruit – One ripe banana and 1/2 cup chopped fresh strawberries (or blueberries!)
How to make Strawberry Banana Oat Bran Muffins
These muffins don’t require any sort of mixer or hand blender. A masher (or a whisk) and a spoon to mix it all together is all you need.
The less the batter is mixed, the better the muffins are. Simple and delicious!
Preheat oven to 375 degrees F.
Line 9-12 muffin tin cups with paper liners or spray generously with cooking spray. Set aside.
Add the flour, oat bran, brown sugar, baking powder and salt to a small bowl and stir to combine. Set aside.
In a medium bowl, add banana, melted butter, milk, egg and vanilla.
Using a masher or a whisk, mash the banana and mix the ingredients together until well blended and semi smooth.
It doesn’t matter if there are small lumps of banana in the batter. They’re delicious!
Mix the dry ingredient mixture into the wet mixture until fully incorporated. Try not to mix too much.
Fold in the chopped strawberries until they are evenly distributed.
Divide the mixture evenly between the prepared muffin cups.
We like the size of the muffins when 9 muffin tins are used but you can make up to 12.
Bake for 17-20 minutes on the middle rack of the preheated 375 degree F oven.
The muffins are done when a toothpick inserted in the center of a muffin comes out clean.
Take the muffins out of the oven and allow muffins to cool in in the muffin tins for 10 minutes before removing.
Store in a zip top bag or covered container for up to three days. Enjoy!
Other Sweet Bites You May Like
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Brown Sugar Candy – decadent and rich little bites of heaven.
Pizookie – warm, melty goodness!
Small Batch Chocolate Chip Cookies – the perfect Baker’s Dozen using no-frill pantry ingredients!
Banana Chocolate Chip Mini Muffins – turn those brown bananas into something delicious that the whole family will love!
Strawberry Banana Oat Bran Muffins
Ingredients
Dry Ingredients
- 3/4 cup flour
- 1/4 cup oat bran
- 1/3 cup brown sugar packed
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 ripe banana
- 1/4 cup butter melted
- 1/3 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries chopped
Instructions
- Preheat oven to 375 degrees F.
- Line 9-12 muffin tin cups with paper liners or spray generously with cooking spray. Set aside.
- In a small bowl, combine the flour, oat bran, brown sugar, baking powder and salt. Stir and set aside.
- In a medium bowl, add banana, melted butter, milk, egg and vanilla.
- Using a masher or a whisk, mash the banana and stir the ingredients together until well blended and semi smooth.
- Add the dry ingredient mixture into the wet mixture and mix until fully incorporated.
- Fold in the chopped strawberries.
- Divide the mixture evenly between the prepared muffin cups. We like the size of the muffins when 9 muffin tins are used but you can make up to 12.
- Bake for 17-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool in in the muffin tins for 10 minutes before removing.
- Store in a zip top bag or covered container for up to three days. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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