Every week on Instagram I’m posting some new photo of muffins that I’ve baked. You’d think I’m running some sort of bakery out of my house but nope, just a huge fan of compact little flavor bombs for breakfast.
And yes, I just referred to muffins as “compact flavor bombs”… Who the hell am I?
Do you know who I wish I was? Beyonce. I mean did you guys see her last night during the half-time show? What a goddess! Seriously, can someone just explain to me how to jump around with 6-inch heels and a microphone in some tiny outfit? These are skills they need to teach you in college. Maybe I can practice next time I make muffins? Yes, definitely… look for the Instagram pics.
Just kidding, I’ll stick to the things I do best for now. You know, like baking muffins with fresh strawberries, sweet bananas, healthy oats, and a bit of chocolate chips? That’s just how my brain works.
In fact, I think it may be one of the best combinations out there. However whatever they put in my margaritas is also up top on my list. But margaritas and muffins aren’t quite the same so we’ll revert back to the subject of baked goods. I apologize, it’s Monday.
So you might be wondering what’s all in these little magical bites. Well besides strawberries, there’s whole wheat pastry flour for a lighter, healthy texture. along with rolled oats, which help bring a great chewiness and flavor that remind me of a bowl of oatmeal in the morning.
To make these muffins healthy, I didn’t use any added sugar. Instead, ripe bananas and a smidge of honey sweeten it up naturally. Oh and there’s only a tablespoon of olive oil too for a bit of healthy fat, but I’m certain you could use less since greek yogurt is used to add moistness.
The best part? These are only 150 calories and have nearly 5 grams of protein! Plus that little bit of chocolate you get with every bite is perfect; these muffins certainly make mornings a little bit brighter. I spread mine thick with healthy almond butter, but I think a drizzle of honey would be delightful as well.
Alright I need to go to stalk Instagram now. See you there!
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Dreamy Orange Chocolate Chip Muffins
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Healthy Chocolate Chip Sweet Potato Muffins + video!
Strawberry + Banana Chocolate Chip Oat Muffins
Banana chocolate chip oat muffins take a delicious twist with the addition of fresh strawberries. Naturally sweetened with bananas and honey and made with whole wheat flour, these make a healthy breakfast or snack with an amazing flavor combination.
Ingredients
- 1 1/4 cup whole wheat pastry flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup mashed bananas (about 2 to 3 large very ripe bananas)
- 1 tablespoon olive oil
- 1 tablespoon honey or agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1/3 cup nonfat plain greek yogurt
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup mini chocolate chips
- 2/3 cup diced strawberries
- 12 thin slices of strawberries (about 3-4 strawberries) for topping, if desired
Instructions
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Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.
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In a large bowl, whisk together flour, oats, baking soda, baking powder, and salt.
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Reserve 2 tablespoons of the oat-flour mixture and toss with your diced strawberries. Set aside for later.
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In a large mixing bowl, combine mashed banana, olive oil, honey and vanilla. Add in egg and the egg white and beat until combined. Next add in greek yogurt and almond milk and and beat on low until smooth in consistency, about 1 minute.
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Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix! Next gently fold in the diced strawberries and chocolate chips into the batter with a wooden spoon to evenly distribute.
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Spoon the batter evenly into muffin cups. Place a thin strawberry slice on each muffin if desired.
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Bake for 18-23 minutes or until a tester inserted into middle of the muffin comes out clean. The length of time will vary based on your oven. Once a tester inserted into the muffin comes out clean, cool for 10 minutes in muffin tins on wire rack, then remove from pan gently and cool completely on wire rack. Muffins are perfect served a bit warm and spread with nut butter.
Recipe Notes
The muffins can be frozen. Once completely cool, individually wrap in plastic wrap and place in freezer. To reheat, simply heat in microwave. Muffins should be stored in refrigerator or frozen after two days.
47 comments
These look yummy! Would there be any way to make them gluten free using a different flour? Any ideas would be helpful. Thanks for all the great recipes!
I am pretty sure you could sub almond meal or all-purpose gluten-free baking flour for the whole wheat pastry flour. Also, remember to purchase certified gluten-free oats. 🙂
Loving these! love the big chunky oats, and the gorgeous berries – the strawberries just pop of the page!
No white sugar, healthy, whole grains, protein – you did it with these ! Pinning!
OMG these look so yummy! I would like approximately 3,289 in my belly right now.
Amazing – I’ve got to try these. I love having muffins in the morning, but it’s hard to find recipes that aren’t sugar bombs. These totally fit the bill!
Can’t wait to try. Hopefully tomorrow if I can find some sweet strawberries. Thanks!
These look just lovely; I made a tea cake this weekend and almost used whole wheat pastry flour, but opted not to in the end. I think I will have to bust it out next time I make muffins; these look so light and delicate!
When I saw this post I noticed that the majority of the ingredients in this recipe were already in my artillery. After a quick stop at Whole Foods to pick up a carton of organic strawberries (don’t seem to be many around), I went to work. If the pictures don’t say it in so many words, then I shall: these were divine! Truly very special, healthful muffins that can make even the crankiest morning person look forward to eating these treats for breakfast (with a piping hot cup of coffee)! My only critique and that is simply a personal preference would be to add a bit more honey for sweetness. However that could easily also be remedied by adding more chocolate chips or using more bananas or sweeter strawberries. I only used 2 bananas and the flavor of the strawberries I bought were not quite perfect. I’ll surely make them again!
I’m so glad you enjoyed the muffins Rose! If you use extra ripe bananas, the muffins tend to be sweeter! You can always use more chocolate chips as well! 🙂
If I used regular skim milk instead of the almond, should I then add some almond extract? If so, how much would you recommend?
Hi, great question! The almond milk is used to simply keep the calories lower, as almond milk as about 40 calories and zero carbs & sugar, versus skim milk. The unsweetened vanilla almond milk doesn’t really have a strong flavor so you are fine to use whatever milk you’d like! 🙂
So I’m new to this blog and everything looks wicked delicious (yeah, I’m from the East coast…lol)
Has anyone else noticed that at the top of each page where it says “Home” it actually says “Homee” It makes me laugh each time and I think in my head, hey homey what’s up? 🙂
I need to figure out how to fix that. 🙂
It must be a Firefox thing. I can see it on Firefox, but on Safari, it’s not there. Weird.
These look great!
These look fantastic! I love strawberry muffins.
These look so good! But when I saw ‘oat’ my hear sinked a little because I thought you used oat flour, which i’ve had far too many failures with!
*heart sank*
What would happen if I took out the greek yogurt? My stomach has never liked that stuff unfortunately. ):
You could use a bit of applesauce instead.
These were delicious, sweet enough with the chocolate. I did think they were a bit gummy though. suggestions for making them a bit more fluffy? Thanks
Can I use whole wheat flour instead of pastry flour?
Made a double batch of these with my toddlers over the weekend. They really enjoyed helping with all the adding ingredients, mixing, and putting the strawberries on top. Really yummy! How long can you freeze them for? And what do you normally store them in when you freeze them? Thanks for the great recipe! No sugar! What a concept!
Hi Marilyn! They usually freeze well for up to 2 months or so. Usually I individually wrap mine in plastic wrap.
any thoughts on substituting Kefir milk? I’ve been wondering about using it in baking in place of yogurt (and milk?), haven’t as of yet…
I made these last night and am SO happy with them! They’re delicious and so guilt-free! Thanks for an amazing recipe!!
I made a few alterations but these are the tastiest muffins I’ve ever had! Can’t believe there healthy 😀
I’m making these for our mothers on Mother’s Day and packaging with honey/almond butter!! I can’t wait to see how they turn out, I am going to use coconut milk and coconut oil!!!
I've made these twice in two weeks! I used regular whole wheat flour, without chocolate chips. Love them!
it says WHOLE WHEAT pastry flour
Tata check this one
I made the Strawberry + Banana Muffins this morning and WOW Amazing! Thank you for posting!!!
I’m glad that you liked them! 🙂
I made these today for fun and shared friends – everyone wanted more! I couldn’t get pastry flour since it’s a holiday today (stores closed), but regular whole wheat flour worked well. I wonder what the difference would have been? The regular WW-flour version was deceptively heavy to hold, but light to eat and not filling at all! It was a pleasure to have more since they weren’t too sweet! I would change nothing about this recipe! (Though I may experiment with variants including PB or Blueberry, since these were so tasty!)
Do you think I can still make this recipe without a food mixer?
What could I substitute for the olive oil? Just used the last drop in my salad dressing but would love to make these tonight!
You can use coconut oil or butter.
I just made these and they were a huge hit in the office! Been on a weight loss journey this year and these muffins are the perfect way to start my morning! I used coconut oil instead of almond oil and used 2 whole eggs instead of the egg white – it came out delicious! Thank you for sharing this yummy and healthy recipe!
Correction: I used coconut oil instead of the olive oil***
Just made these for my colleagues and had to try them with (and without) cashew butter – they are incredible!
easy, delicious!!!
these muffins turned out amazing! absolutely loved them. I used 2% milk instead of almond milk. will definitely make these again
Perfect! Glad you loved them!
Can I omit the extra egg white or substitute it with something else? And can this be baked as a loaf?
You can skip the extra egg white if you’d like and sub a splash of milk. And yes, it probably will work well as a loaf!
I love Monique’s muffins! This healthy one didn’t disappoint! Love the ingredients and the use of natural sweeteners, I don’t feel guilty about giving them to my toddlers!
The perfect snack or breakfast!