Ingredients
Scale
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup chopped strawberries (roughly 4–8 berries, hulled)
- 1 1/2 cups old-fashioned rolled oats
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 teaspoon baking powder
Instructions
- Heat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by either spraying it or placing silicone liners in each cavity.
- Add the mashed banana, strawberry pieces, rolled oats, maple syrup, vanilla, salt, and baking powder to a blender. Puree on high until the mixture becomes completely smooth, pausing to scrape the blender walls with a spatula if needed.
- Spoon the batter into the prepared muffin cups, filling each one about two-thirds to three-quarters full.
- Slide the pan into the oven and immediately reduce the heat to 350°F (175°C). Bake for 15–20 minutes, checking for doneness with a toothpick (it should come out clean or with just a few moist crumbs).
- Remove the pan and let the muffins cool fully in the tin before lifting them out. Serve once cooled and enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 76
- Sugar: 5.2g
- Sodium: 63.9mg
- Fat: 0.8g
- Carbohydrates: 16.1g
- Protein: 1.8g