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These strawberry banana oatmeal muffins are everything you want in a homemade muffin—moist, fruity, and just hearty enough from the oats to keep you full. Packed with chunks of fresh strawberries, sweet ripe bananas, and a sprinkle of oats on top, they make the perfect grab-and-go breakfast or snack.
My kids love them warm with a little butter, and I love that they freeze beautifully for busy mornings. Bake a batch (or two!) and stock your freezer—you’ll thank yourself later.
Why You’ll Love These Muffins
- Naturally sweet: Bananas add sweetness and keep the muffins soft.
- Fresh & fruity: Juicy strawberry pieces give a pop of flavor in every bite.
- Hearty with oats: A little extra texture makes them filling and wholesome.
- Kid-friendly: Perfect lunchbox addition or after-school snack.
- Freezer-ready: Bake once, snack for weeks.
Strawberry Banana Oatmeal Muffins
These strawberry banana oatmeal muffins are the perfect grab-n-go breakfast or snack.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 cup quick cook oats
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2 large eggs
- 1/4 cup canola oil
- 4 tablespoons salted butter, melted
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup roughly chopped strawberries
- 1 cup chunky mashed bananas (2-3 over-ripe bananas)
Instructions
- Preheat the oven to 350°F and place paper liners in your muffin pans.
- Whisk together the flour, sugar, baking powder and salt in a large bowl until they're combined.
- In the bowl of a stand mixer fixed with the paddle attachment, add the eggs, oil, butter, milk and vanilla.
- Place the setting on medium and mix for 2 minutes.
- Gradually add the flour mix to the wet ingredients, and continue mixing until the batter is just combined.
- Add the oatmeal, banana and strawberries, and mix on low for 30 seconds.
- Use an ice cream scoop to fill each muffin tin about half-way to two-thirds full, and then sprinkle each one with a little more oatmeal.
- Bake the muffins for 25 minutes, or until the tops are golden and they bounce back when you gently press with your fingertip.
Notes
Let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely. Makes about 24 muffins.
Recommended Products
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OXO Good Grips 11-Inch Better Balloon Whisk
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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M KITCHEN WORLD Heat Resistant Silicone Spatulas Set | Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing | Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
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Norpro Giant Muffin Cups, White, Pack of 1000
Nutrition Information:
Yield: 15 Serving Size: 1 Amount Per Serving: Calories: 227Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 279mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 4gNutrition information is automatically calculated by a third-party tool and is an estimate only. Exact values may vary based on the specific ingredients and brands used. Please consult a registered dietitian or nutritionist for precise information if needed.
Tips for Baking with Strawberries & Bananas
- Use overripe bananas: The riper, the better—sweetness + moisture.
- Chop strawberries roughly: Small chunks hold their shape while baking.
- Sprinkle oats on top: Adds a bakery-style finish.
- Don’t overmix: Keeps the muffins tender and fluffy.
Freezer & Storage Tips
- Room temp: Store in a sealed container up to 2 days.
- Fridge: Lasts up to 5 days.
- Freezer: Cool completely, place flat in a zip-top bag, and freeze up to 3 months. Thaw overnight or microwave for 20 seconds for a warm breakfast.
FAQs
Yes—thaw and pat them dry first to avoid extra moisture.
Yes, but the texture will be chewier. Quick oats give a softer muffin.
Swap the butter for coconut oil and use almond or oat milk
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I can’t wait to try these.. I will come back and rate the recipe.. thanks for sharing.
Thanks, Mary! Can’t wait to see what you think!
These look delicious!
These look so good. I’ve got to make these!
Thanks! They are yummy for sure. 🙂
Thanks!
These look so good! I pinned them to try soon!
Yay!
These look so yummy and a perfect back to school snack or quick breakfast! Can’t wait to try it!
These looks delicious and just in time for back to school!!!
Perfect for lunchboxes!
I can’t believe I never thought to freeze muffins and pull them out for lunch boxes. I’m goin to have to try these, thank you.
It’s the simple things. 🙂
The past three months have been pretty busy for me too, but only seems that things are going to get even busier and hectic for me. I am loving your recipe, I will have to slow down and take some time to try it out! Thanks for sharing!
These look so delicious! They look very healthy and seem easy to make.
I make muffins every week and strawberries were plentiful this morning at the market. I’m going to make them tomorrow, I’ll share the pics with you!
I made these today, and they are delicious! Next time, I will cut the strawberries into slightly larger pieces.
Awesome! I bet large strawberry chunks would be amazing, for sure.
I’m about to try making these but am a little worried about the lack of baking soda and the fact that the sugar is not miked with the wet, or that the oats are not soaked at all before hand.
I hope they turn out because they go against usual mixalegy.
Janice – I always mix my sugar with the dry ingredients, and baking powder is a frequent ingredient in many of the baked goods I make. I’m sure it wouldn’t hurt to soak the oats first (especially if they’re a heartier steel cut variety or something), but I didn’t find it necessary. Good luck — you’ll have to come back and share your opinion!
They turned out alright, but I think I will cut down the amount of baking powder and use some baking soda. They were too light to hold that much fresh fruit without becoming very hard to handle and just falling apart.
Yes – they are definitely a lighter, fluffier consistency vs. something more dense. You’ll have to let me know how it goes when you tweak the recipe!
I made this and it came out delicious. I also added a flax and chia seed mix to my batter along with some pecans. I didnt add baking soda but it does need a little. I WILL be making this again..thank you
Oooh – I bet chia and flax seeds go really well with the strawberries (pecans, too)!
Yummm!!! Made these yesterday & the whole family loved them! Thanks for the great recipe. 🙂
I made a half batch with 2 bananas & a few other subs to sneak some protein in & use what I had but they were still fluffy and delicious.
Oh, lovely! Thank you for stopping by!
Made these today. Got about 18 small muffins. I hadn’t looked at the comments sections but if I had, I would have considered adding some baking soda to get a more risen muffin. I think they definitely could have benefited from some cinnamon as well. Thank you for the recipe!
Thanks for that feedback! I’ll have to try adding cinnamon next time I make these.
How much baking sofa should be added then? And would u keep using the baking powder as well ? I follow recipes to the T so I need precise measurements haha please help I want to try these
Robin – even though others have tried baking soda substitution, I haven’t. If I *were* to try, I might do a tablespoon of each and see how they turn out. Muffins are pretty forgiving (as opposed to other baked goods)!
Hello I made them they are very nice, but I added 1.5 tsp of baking powder and 1 tsp baking soda.