These Strawberry Banana Oatmeal Muffins are made with no eggs, no dairy, and only wholesome ingredients for a healthy breakfast.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/strawberry-banana-oatmeal-muffins/ or scan the QR code here ➡️
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
In another mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet and pour in the finely diced strawberries. If yours are thawed, discard juice released or the muffins will be too moist.
Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top if desired.
Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool in the pan for 5 minutes, then release and cool down on a wire rack. Brush some maple syrup on top for extra sweetness if desired.
Storage
Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.
Notes
Note 1: You can replace all-purpose flour with white wholewheat flour, spelt flour, or all-purpose gluten-free flour. However, this recipe won't work with almond flour or coconut flour.