Strawberry Banana Oatmeal Muffins {Gluten Free}

Thank you, Pin­ter­est! I stum­bled across this recipe for banana oat­meal muffins and thought they sounded great! We had some bananas that needed to be used up, so I decided to give them a shot, tweak­ing the recipe a bit (and adding in straw­ber­ries that needed to be used to). And, I’m pleased to say that they are deli­cious. I like them bet­ter than our fruity morn­ing muffins and love that they con­tain no flour & are full of oats instead (oats are known to help with milk pro­duc­tion too, so they are extra good for me right now)! I made a big batch– half for now and half for the freezer!

Strawberry-Banana Oat­meal Muffins

(yield: 2 dozen muffins)

Ingre­di­ents

• 5 C rolled oats (old fash­ioned, not quick cooking)
• 2 6 or 8oz. con­tain­ers of yogurt (plain greek yogurt would be ideal, but I didn’t have it. I used one con­tainer of reg­u­lar vanilla and one of greek pineap­ple yogurt. So, clearly, any yogurt will work just fine! )
• 4 eggs
• 1 C sugar + 2T
• 3t bak­ing powder
• 1t bak­ing soda
• 2 ripe bananas
• 1 to 2 C diced strawberries

Direc­tions:

1. Pre­heat oven to 400. Prep muf­fin tins–I just used some non-stick spray.

2. First up, you’ll need to grind up the oats. I used a small food proces­sor, you could also try the blender.

3. In a large mix­ing bowl, com­bine all dry ingre­di­ents. Then, add yogurt & eggs.

4. Dice straw­ber­ries and add the 2T sugar over the berries. Add mashed bananas to the mix­ture, then fold in strawberries.

5. Spoon bat­ter into the greased muf­fin tins and bake for 20–25 min­utes (until a tooth­pick comes out clean).

6. Eat (or freeze) & enjoy!

Have YOU tried any good, new recipes lately?

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