Sip, Scroll, and Learn (Midlife Edition)

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18–22 minutes

If your mornings feel rushed, or your energy dips long before lunchtime, these High-Fiber Strawberry Banana Oat Muffins are about to become your new go-to. They’re soft, subtly sweet, and packed with fiber, healthy fats, and slow-burning carbs that actually keep you full.

Midlife digestion can get sluggish, and blood sugar swings can feel more dramatic than ever, which is why a nutrient-dense muffin like this can make all the difference. Enjoy them warm out of the oven or grab one on your way out the door. Your body will thank you.

Ingredients

• 1 3/4 cups rolled oats
• 1/4 cup steel-cut oats
• 1/4 cup almond flour
• 1/2 cup mashed banana
• 1/4 cup 0% plain Greek yogurt
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp ground flaxseed
• 1/4 cup chopped walnuts
• 2 tbsp chia seeds
• 1 cup fresh or frozen strawberries, diced

Directions

1. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin.
2. In one bowl, mix oats, almond flour, baking powder, salt, flaxseed, and chia seeds.
3. In another bowl, combine mashed banana, almond milk, coconut oil, eggs, and Greek yogurt.
4. Mix wet and dry ingredients, then fold in walnuts and strawberries.
5. Divide batter into muffin cups and bake for 18-20 minutes.
6. Let muffins cool before transferring to a rack.

Nutrition (Approx. per Serving)

• Calories: 170-180 kcal
• Protein: 5–6 g
• Fat: 9-11 g
• Carbs: 15-18 g
• Fiber: 4–6 g