Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 21
Strawberries and bananas are a classic combination! These muffins are balanced, lightly sweetened, and delicious.
3 med. banana
1 1/2 c. strawberries
3 c. oat bran
6 tsp. baking powder
1/4 tsp. sea salt
2 tsp. cinnamon
7 egg
1 c. Greek yogurt
1/4 c. coconut oil
2 tbsp. honey, raw
2 tsp. vanilla extract
Preheat oven to 375ºF. Grease or line a muffin tin.
Mix all dry ingredients in a small bowl: oat bran, baking powder, sea salt, cinnamon. Set aside.
In a separate large bowl, whisk the eggs. Add the Greek yogurt, coconut oil, honey, and vanilla, and mix well.
Combine dry and wet ingredients. Fold in the mashed bananas and diced strawberries, being careful not to crush the strawberries. Divide the batter among the muffin cups (recipe should make about 21 muffins) - the cups should be very full. Bake for 20-25 minutes, until tops are golden brown and spring back when lightly touched. Let cool and enjoy. *NOTE: Due to the fresh fruit in these, it is best to store in the fridge.
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