Strawberries again. And be warned, there is another recipe coming. A whole gallon of strawberries is seriously a lot of fruit! Better than a gallon of chocolate, right?!
My 2 year old likes strawberries every once in a while, but not all the time. I can get him to eat berries in smoothie form, but that’s not consistent either. He does love muffins, and I try and keep these stocked in our fridge for him. This recipe is a spin on that one.
They aren’t your typical bakery-style muffin – they aren’t overly sweet or crumbly. No flour, only a little sugar…mostly rolled oats, banana, strawberry, yogurt, egg, and a few other ingredients. If you’re looking for something for your kids to have for breakfast, this is a great option!
Strawberry Banana Oat Muffins
- 3 ripe bananas, sliced
- 3 cups oats (I use the GF rolled oats from Trader Joe’s)
- 1 cup plain organic whole fat yogurt, or Greek
- 1/2 cup blended strawberries (almost pureed but still a little chunky)
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 2 eggs
Add the bananas and oats to a food processor. Blend until the oats are somewhat chopped. Add the remaining ingredients and blend until everything comes together and the batter is almost smooth. Grease a muffin tin and fill with batter to 2/3 full. Bake for 15 minutes in a 350 degree oven. Yield: 24 muffins