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 and 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 and oat bran is high in fiber, vitamins, minerals, and antioxidants, so these are even good for you!
About the Ingredients
- 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. Also, if you don’t have any bran or don’t want to use it, substitute the same amount of flour instead!
- Brown Sugar – We like the flavor with brown sugar but we have also used white sugar and they are just as tasty.
- Milk – Whatever milk you have on hand is fine for these, skim, 1%, 2% or whole – canned, shelf stable evaporated milk can also be substituted.
How to make Strawberry Banana Oat Bran Muffins
These muffins don’t require any sort of mixer or a 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. So easy and good!
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!
Cinnamon Toasted Almonds – just like the ones at the fair… but not $10!
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!
Get the Printable Recipe Here
Did you make these Strawberry Banana Oat Bran Muffins? Be sure to leave a rating and a comment below!
Strawberry Banana Oat Bran Muffins
Ingredients
Dry Ingredients
- 3/4 cup all purpose flour
- 1/4 cup oat bran
- 1/3 cup brown sugar packed
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 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.
- 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.
- Mix the dry ingredient mixture into the wet mixture until fully incorporated.
- 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, until 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!
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