Strawberry Baked Oatmeal Muffins

These muffins are often part of my Sunday meal prep. I love them as a breakfast, a snack, and a dessert. I am all about versatile recipes! When made without chocolate chips they are perfect for young toddlers too. And of course, they are freezer friendly.  Original recipe adapted from Ambitious Kitchen:


·  1 cup mashed banana (about 2 medium bananas)

·  2 eggs

·  1 ½ cups unsweetened vanilla almond milk (or any milk)

·  2 tablespoons melted and cooled coconut oil (or melted butter)

·  1 teaspoon vanilla extract

·  2 ½ cups old fashioned rolled oats

·  1 teaspoon baking powder

·  ½ teaspoon cinnamon

·  ¼ teaspoon salt

·  1 cup diced strawberries

·  ⅓ cup mini chocolate chips (optional)


Preheat oven to 350 degrees F. Line a muffin tin with liners. Spray them will non-stick cooking spray. In a large bowl mix together mashed banana, eggs, almond milk, coconut oil and vanilla until mostly smooth.Next add in oats, baking powder, cinnamon and salt until well combined. Gently fold in strawberries and chocolate chips if using. Pour mixture into prepared muffin tin, about ¾ of the way full. Bake for 16-18 minutes until edges start to become slightly golden brown. Serve warm. Add a dollop of nut butter if desired.