Y’all know me, anything quick and easy is right up my alley. And if it’s healthy? Such a plus. So when I put together these muffins, I was in breakfast HEAVEN!
My favorite thing about these strawberry breakfast muffins is that there aren’t many ingredients, AND there’s no added sweeteners. Everything is natural, full of vitamins & minerals, and low cal.
Simple and too the point.
I whipped these muffins up last night and they’ll last me all week. I just keep them in the fridge and pop one (or two) in the microwave every morning. It goes great with some scrambled eggs, too!
- 3 bananas
- 1 cup of the milk of your choice (I used almond milk!)
- 2 eggs
- 1 tbsp of baking powder
- 1 tsp of vanilla
- 3 cups of oatmeal, uncooked
- 2 cups of chopped strawberries
Preheat the oven to 375F. In a blender, add the bananas, milk, eggs, baking powder, and vanilla. Blend for about 30 seconds or until the mixture is puréed. You don’t want to blend for too long, because you don’t want a lot of air bubbles in the mixture. Pour the banana mixture into a mixing bowl and fold in the oatmeal and chopped strawberries until everything is fully combined. Then pour the mixture into a greased muffin tin and bake for 25 minutes or until the top is golden brown!
Strawberry breakfast muffins are full of healthy, energizing carbs to fuel your busy day. I’m a huge fan of oatmeal (especially in breakfast recipes) because it’s a complex carb, which take longer to digest (so you’re full for longer) and they’re packed with fiber!
You could even add different fruit with it. Blueberries, mangos, pineapples, raspberry or blackberry, any fruit would taste good. You could even add some dark chocolate chips for some heart health.
What’re some of your favorite breakfast foods you can’t live without right now?
Let me know, babes!