4 Ingredient Strawberry Banana Muffins
4 years ago when my youngest daughter was on a gluten-free diet, I invented one of the best muffin recipes ever. It was simple, had just three ingredients, and would become a tasty lifesaver. The recipe was for my three ingredient muffins that used just banana, milk, and oats. It was easy to make and certainly unique. When you are a parent of a child with food allergies you tend to get creative in the kitchen. Sometimes recipes work, and sometimes they tend to be epic fails.
After some experimentation, we found that our 3 ingredient muffins could actually bake up the same way with the addition of berries. Then, our 4 Ingredient Blueberry Muffins were born, and now I am sharing these 4 Ingredient Strawberry Muffins with you all.
What makes these 4 Ingredient Strawberry Muffins unique is that they are an easy to make muffin that can be totally prepped in the blender (with common ingredients), and then baked in a muffin tin. These muffins are not light and airy by any means and are quite heavy and dense. They are also only as sweet as the berries used which makes them pretty nutritious for those of you on certain diets. By using gluten free oats you can even make them gluten-free which is a blessing for many.
Since my June bearing strawberries will be ready soon, I decided to make sure this 3 ingredient muffins recipe would work with strawberries since they can be quite wet. After baking up 12 muffins, I allowed them to cool and then placed them on a paper towel-lined plate to dry.
They were dense, moist, and had a nice taste of strawberry-banana. You can make a large batch of these muffins too because they freeze well! Plus, they are ideal for breakfasts on the go because you can get your oats and fruit from one easy to eat muffin.
Want to make these 4 Ingredient Strawberry Muffins? Here is what you will need:
Makes 12 strawberry Banana muffins-PERFECT for freezing!
- 3 cups of old fashion oats
- 1/4 cup almond or regular milk
- 5 average sized ripened bananas
- 1 cup fresh strawberries
Pre-heat oven to 350 degrees
Lightly grease a muffin tin
In a food processor or blender, combine all 4 ingredients and mix on medium speed until thick, and creamy-do not over-mix.
Fill muffins tins, and bake for 18-20 minutes *use a toothpick to test center. If it comes out clean, they are done-if not add another minute or two. These are healthy muffins and meant to provide nutrition. They are nothing like the average dessert muffins, and are very heavy and filling which makes them great for breakfast.
***Please note THESE MUFFINS ARE ONLY AS SWEET AS THE RIPE FRUIT USED. THEY ARE VERY DENSE, BUT THAT IS TO BE EXPECTED, AFTER ALL THEY ARE MADE WITH OATMEAL. THE BANANA TASTE WILL OVER POWER THE STRAWBERRY -YOU ARE USING 5 BANANAS! YOU CAN ADD NUTS, OR SKIP THE BERRIES IF YOU WANT A DENSE BAKED OATMEAL BANANA MUFFIN.
Pin this recipe for later: