Oatmeal Strawberry Banana Muffins
These oatmeal strawberry banana muffins are soft, fluffy, and bursting with with bits of strawberry flavour and gooey chocolate chunks.
Equipment
- Mixer (Handheld or Standing)
Ingredients
- 1½ cup all-purpose flour (195 g)
- ½ cup old fashioned oats (50 g)
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp white vinegar
- 1½ tbsp milk of your choice ( I use unsweetened almond milk)
- 1 tsp vanilla extract
- ¼ cup granulated sugar (50 g)
- ½ cup light brown sugar (105 g)
- ½ cup butter (vegan or regular)
- ½ tsp cinnamon
- 2 eggs
- 1 cup mashed ripe banana (about 3 bananas)
- 1½ cup strawberries (fresh or frozen)
- ½ cup chopped chocolate or chocolate chips (regular or vegan) (plus more for sprinkling on top if desired)
Instructions
- Preheat the oven to 375F and line a muffin tin with 12 liners.
- Whisk together flour, oats, baking soda, baking powder, cinnamon, and salt then set aside.
- In a blender or food processor, add bananas and 1 cup strawberries, and blend until smooth. Set aside. *SEE NOTES
- Chop remaining 1/2 cup strawberries into small chunks. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat it in eggs and vanilla.
- Add in the blended strawberry banana mixture, vinegar, and almond milk then mix.
- Add in the dry ingredients and mix until just combined (do not over-mix).
- Fold in the chocolate chunks and the strawberry chunks.
- Distribute the batter between the muffin liners, filling to the top. Sprinkle with more chocolate chunks if desired.
- Bake for 18-22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
*Blended Strawberry/Banana Mixture: Once the bananas and strawberries have been blended down, they might not equal 2 cups anymore. That’s fine, and there is no need to add any other liquid to compensate for this.
Nutrition
Calories: 200kcal