These healthy muffins taste like summer light, fresh, fruity and sweet. They’re the perfect way to enjoy the abundance of fresh berries that come around every summer, and you can easily replace the strawberries with raspberries, blueberries, blackberries or any other berry that you love.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- ¼ cup (64 g) almond butter
- ¼ cup (85 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- 1 cup (151 g) diced strawberries, fresh or frozen
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the mashed bananas and diced strawberries, and process on high for about 30 seconds until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Fold in the mashed bananas by hand.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to prevent the berries from bleeding), and gently fold the strawberries into the batter.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 19–21 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
