• leighannewooten

Strawberry Muffins

These strawberry muffins are perfect for EVERY occasion from breakfast and snack time, to dessert or even a fun lunchbox addition! The kids will LOVE these deliciously dense muffins packed with nutrition.


  • 2 cups rolled or quick oats, gluten free if needed

  • 1 cup Vanilla Greek yogurt

  • 2 ripe bananas, mashed

  • 2 eggs

  • 2 Tbsp coconut oil, melted (you can sub oil/butter of choice)

  • 1/4 cup agave (or liquid sweetener of choice)

  • ½ Tbsp baking powder

  • ½ tsp. baking soda

  • 1 tsp. vanilla

  • 1 heaping cup freeze dried strawberries (1 1.2oz. package from Trader Joe's)

  • 1 cup strawberries, stems removed, diced


  • Preheat the oven to 400° F and lightly spray or paper line 24 muffin tins, or whatever size tins you have.

  • In a blender (or food processor), add oats and blend until a fine flour is formed. Then add in the yogurt, bananas, eggs, oil, honey, baking powder, baking soda, vanilla, and freeze dried strawberries and blend until smooth.

  • Add fresh strawberries into the blender and gently fold them into the mixture.

  • Pour batter into prepared muffin pan, filling each cup ¾ full.

  • Bake for about 14 minutes or until muffin tops are set. Cool in pan for about 10 – 15 minutes before serving.

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