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Easy Strawberry Banana Oat Muffins

Soft, moist muffins made with mashed ripe bananas, hearty rolled oats, and fresh diced strawberries. No mixer needed — just mash, mix, fold, and bake for a beginner-friendly treat that stays soft for days.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Course: Breakfast
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas (mashed)
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup fresh strawberries, diced
  • 1/3 cup brown sugar
  • 1/4 cup butter or oil, melted
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Equipment

  • Standard 12-cup muffin tin
  • Paper liners
  • Mixing bowls (2)
  • Whisk
  • Rubber spatula
  • Fork (for mashing)
  • Ice cream scoop (optional, for filling)
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Mash bananas in a bowl until mostly smooth, with a few small lumps.
  3. Whisk in melted butter, egg, brown sugar, and vanilla until pale and slightly thickened.
  4. In a separate bowl, stir together oats, flour, baking powder, baking soda, and salt.
  5. Fold dry mixture into wet mixture, 12 to 15 folds, until no dry streaks remain.
  6. Fold in diced strawberries, 3 to 4 folds only.
  7. Fill muffin cups two-thirds full.
  8. Bake 20 to 22 minutes, until tops spring back and a toothpick comes out clean.
  9. Cool 5 minutes in the tin, then 10 minutes on a wire rack before serving.

Notes

For a firmer, more cake-like crumb, swap rolled oats for quick oats. Frozen strawberries work well but should go in frozen, not thawed. Store leftovers in a sealed container at room temperature for 2 days, or freeze baked muffins for up to 2 months.