I was going to make strawberry oatmeal muffins, but half of my strawberries went bad and I was out of milk. I combined two different recipes and got this one instead. I am happy with how they turned out!

Imagine biting into a warm, freshly baked muffin with a delicate balance of flavors and textures. The natural sweetness of ripe bananas creates a moist, sponge-like base, perfectly complemented by the earthy warmth of cinnamon and a hint of nutmeg. Each bite is a symphony of textures: the creamy richness of melted dark chocolate morsels, the satisfying crunch of toasted walnuts, and the hearty chew of quick oats.The muffins are light and tender, yet decadently indulgent. The subtle aroma of vanilla and almond lingers on the palate, adding a sophisticated touch to every bite. With no added sugar, the flavors feel pure and natural, allowing the ingredients to shine. Whether paired with a cup of freshly brewed coffee or enjoyed as a standalone treat, these muffins elevate the simple to the extraordinary—a restaurant-quality indulgence you can savor at home.Perfect for breakfast, an afternoon snack, or dessert, these muffins will leave you reaching for seconds!Nutritional Notes:This recipe is sugar-free, using Splenda as a substitute, making it a healthier treat option without sacrificing sweetness!

I thought of this idea when I saw I had strawberries and bananas. There very yummy and everyone enjoys them. Even a good thing to give to your kids.

Packed with deliciousness for those on the go!

I have been researching a lot of healthier alternatives to packaged meals, and oatmeal muffins are an awesome way to go. This recipe can be modified by adding different mashed or pureed fruits, such as applesauce, pumpkin, sweet potato, and more. Just remember to reduce your water to compensate for more wet ingredients. I hope you enjoy!

These came about because I had some spotty bananas on my counter and just wanted to do something different with them than my normal banana bread recipe. Since my kids are crazy about muffins for breakfast, that's what I had on my mind. You can use just 1 1/2 total cup of either flours instead of mixing both of them with flaxseed like I do.

Easy healthy muffins. Before trying note that I added liquid by sight. Approximately .75 cup. If that doesn't turn into a batter like consistently, more is needed.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 muffin)Per Serving: 66 calories; 1g protein; 0g fat, 15g carbs (13 carbs: 1 protein)Recipe = 0 servings of vegetables, 4.5 servings of fruit (0 vegetable per serving, 0.5 fruit per serving)*This recipe is from

this makes 6 muffins :-)

These are so moist and delicate.