Strawberry-Banana Oat Muffins


  • 12 baking cups
  • Our Family® Canola Oil No Stick Cooking Spray
  • 1 1/4 cups Our Family® All-Purpose Flour
  • 3/4 tsp Our Family® Baking Powder
  • 1/2 tsp Our Family® Baking Soda
  • 1/4 tsp Our Family® Salt
  • 1 cup Our Family® Old Fashioned Oats
  • 2 large ripe bananas, peeled
  • 1 Our Family® Grade A Large Egg
  • 1/2 cup Our Family® Whole Milk
  • 1/2 cup Our Family® Granulated Sugar
  • 1/4 cup Our Family® Plain Nonfat Greek Yogurt
  • 1 tsp Our Family® Pure Vanilla Extract
  • 1 cup chopped fresh strawberries
  • 2 Tbsp turbinado sugar


Approximate nutritional values per serving (1 muffin): 157 Calories, 2g Fat, 0g Saturated Fat, 17mg Cholesterol, 143mg Sodium, 32g Carbohydrates, 2g Fiber, 15g Sugars, 11g Added Sugars, 4g Protein


  1. Preheat oven to 350°F. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
  2. In medium bowl, whisk flour, baking powder, baking soda and salt; stir in 3/4 cup oats. In large bowl, mash bananas; whisk in egg, milk, granulated sugar, yogurt and vanilla extract. Add flour mixture to banana mixture; stir until just combined. Fold in strawberries.
  3. Divide batter into prepared cups; sprinkle with turbinado sugar and remaining 1/4 cup oats. Bake muffins 25 minutes or until golden brown and toothpick inserted in center of muffins comes out clean; cool 15 minutes in pan. Makes 12 muffins.

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