I can’t emphasize enough how these strawberry-baked baked oatmeal muffins have become my meal prep superheroes, and here’s why. The beauty lies not just in their delicious taste but in their sheer simplicity and versatility.
Firstly, the preparation is a breeze. The ingredients are likely staples in your pantry, making these muffins an easy go-to when you need a quick, wholesome snack or breakfast. The batter comes together in minutes, and the aroma of strawberries and oats wafting through your kitchen as they bake is nothing short of delightful.
Versatility at Its Best
What I absolutely adore about this recipe is its versatility. These muffins are not confined to a specific time of day or a particular meal. Need a hearty breakfast? Grab a muffin. Craving a sweet treat with your afternoon tea? Another muffin, please. Dessert after dinner? You bet these muffins fit the bill.
Kid-Friendly and Nutrient-Rich
When I say these muffins are perfect for young toddlers, I mean it. The natural sweetness from the strawberries makes them appealing to even the pickiest eaters and you can choose to leave out the chocolate chips. It’s a win-win for parents looking to provide a snack that’s both tasty and nutrient-rich.
Let’s talk about the freezer-friendly aspect. The ability to make a batch and stash them in the freezer adds a layer of convenience to these baked oatmeal muffins. Whether you’re planning ahead for busy mornings or just want to ensure you always have a healthy snack on hand, these muffins freeze beautifully, maintaining their freshness and flavor.
*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 the edges start to become slightly golden brown. Serve warm. Add a dollop of nut butter if desired.
For additional freezer-friendly and kid-friendly muffin recipes check out Revolution Health’s Chocolate Banana Muffins and Sweet Potato Minis.