Recipe: Strawberry Rhubarb Banana Oat Muffins

Strawberry Rhubarb Banana Oat Muffins

What a mouthful! Both in the title and when stuffing these little beauties in my mouth. I'll keep this brief and sweet, so you can hurry up and make this yourself. I was inspired by a recipe I stumbled upon on Pinterest last week from Running with Spoons. Not only is it incredibly quick and simple, but oh-so delicious. These chocolate chip banana oat Greek yogurt muffins did not last long - but Heath is just a guilty for devouring them so fast! I knew when I tried the batter that it would be the perfect base for so many varieties, and when I saw some rhubarb at the market a light bulb went off! Mixed with some strawberries, I knew these would be the treat I would bring to a BBQ the next day. And so, these beauties were born.

This was the first time I had ever cooked or baked with rhubarb, and only the second time I had tried it. I was always under the assumption you had to do something special to rhubarb before cooking/baking with it, but after a little Pinterest searching, I found that to be untrue! Luckily I have some more in the fridge and will be making these puppies for my first Kiwi baby shower this weekend (and maybe save a few for Heath). I hope you enjoy as much as I did! :)


Yields 12 muffins

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • 1/4 cup brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup chopped rhubarb
  • 1/4 cup chopped strawberries


  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners (be sure to spray the liners as the lack of oil will cause them to stick to the muffin). Set aside.
  2. Add all ingredients except for rhubarb and strawberries to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in rhubarb and strawberries by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Do you plan to try this recipe? What other fruits or fillings should I try next?!