Strawberry Banana Yogurt Oatmeal Muffins!!

These muffins are so easy to make, and super delish! I’m very impressed with their flavor and they are so healthy for you! We will definitely be making these more often. Here is my take on a healthy strawberry and banana muffin!

Yields: 12 muffins & 12 mini muffins

Ingredients:

2 cups oat flour, grind oats in blender (if you have Celiac disease make sure to buy gluten free oats)

1/2 cup sugar, I use Demerara sugar: a natural crystalized cane juice found in WinCo’s bulk section

1/2 tsp. salt, I use fine grain sea salt found at Costco

1 Tbsp. baking powder

1 cup fat-free plain yogurt, I use Lucerne brand from WinCo great quality and cheap

1 egg worth flax seed egg substitute (recipe HERE)

2 Tbsp. milk, any kind

1/4 cup apple sauce

1 ripe banana mashed

1 cup chopped strawberries

Directions:

Either line your cupcake pan or spray each cup with cooking spray. Make your flax seed egg substitute, set aside. Place oats in blender and grind until you have a flour like consistency. Add sugar, baking powder, and salt to blender and mix until ingredients are incorporated. In a medium size mixing bowl mix together yogurt, flax seed mixture, milk, apple sauce, and banana. Add dry ingredients to wet ingredients. Mix strawberries into batter. Spoon mixture into your cupcake pan. Bake at 400 degrees for 15 to 20 minutes. Muffins may fall a bit when you take them out of the oven, but they taste oh so good!

You can store muffins in an airtight container or in the freezer for a few months.