Strawberry Banana Oat Muffins

As summer is coming to a close I think about all the fresh summer fruit I am going to miss until next season.  I have been trying to stock up all of the fresh bright red, juicy, and sweet strawberries that I can find and coming up with different ways to use them.

Strawberries are an excellent source of Vitamin C.  Vitamin C can boost your immune system, protect our eyes from the sun, aid in producing collagen to keep skin smooth, and is a powerful antioxidant that can help with cancer prevention.  Strawberries contain phytochemicals that can benefit the health of your heart.  The antioxidants and phytochemicals in strawberries may also help to decrease inflammation and protect you from arthritis and heart disease.

Potassium is found not only in bananas but in strawberries as well.  Potassium can help regulate blood pressure.  Another common health benefit in bananas and strawberries is fiber which can help with digestion, constipation, and diabetes.

The fruit in these muffins add natural sweetness so added sugar is kept at a minimum.  Adding pureed fruit to baked goods is a really great way to make sure you have a moist and sweet product with little fat and sugar added.

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Course Breakfast

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12

Author Sara

Ingredients

• 1 1/3 Cup Whole Grain Flour I used sprouted Spelt Flour
• 1 Cup Rolled Oats
• 1 tsp Aluminum Free Baking Powder
• 1/2 tsp Gray Sea Salt
• 1/2 Cup Coconut Sugar
• 2 eggs lightly beaten
• 2 Tbsp Coconut Oil
• 1 tsp Vanilla Extract
• 2 Medium Overripe Bananas mashed
• 1 Cup Fresh Strawberries chopped (any soft fresh fruit would work like peaches or blueberries)

Instructions

1. Preheat oven to 375 degrees.
2. Prepare two muffin pans with either muffin liners or by brushing them with coconut oil.
3. In a small bowl, mix together flour, oats, baking powder and salt.
4. In a separate, larger bowl, combined the coconut sugar, coconut oil, eggs, and vanilla and whisk until smooth.
5. Add the mashed banana.
6. Mix in the dry flour mixture into the wet mixture until completely incorporated.
7. Fold the chopped strawberries into the batter until evenly distributed.
8. Divide the batter among the prepared muffins tins (about 1/2 c per tin for 12 muffins).
9. Bake for 25-30 minutes until a toothpick inserted into the center of one of the muffins comes out clean.
10. Remove from the oven and cool for a couple of minutes before removing muffins from the pan.
11. Since these muffins contain no preservatives they will only last in a covered container for a few days if left out on the counter. Store them in the fridge and they will last one week.

Recipe Notes

Please choose all ingredients when possible.