Strawberry Banana Oat Muffins

These muffins  are super moist, not too sweet, and almost healthy. The oatmeal streusel topping adds the perfect little crunch that you are going to love!!

Strawberry Banana Oat Muffins-

Hi everyone, it’s Jenn from Deliciously Sprinkled! Happy New Year, can you believe it’s the new year already!? I don’t know about you but 2015 just FLEW by! Anyway, now that it’s the new year, I’m all about my New Year’s resolution which is remembering to eat breakfast. I’m terrible about eating breakfast and I know it’s the most important meal of the day.

So, I thought I would share with you one of my go-to breakfast recipes which are these delicious Strawberry Banana Oat Muffins. These muffins are super moist, not too sweet, and almost healthy. The oatmeal streusel topping adds the perfect little crunch that I love.

These muffins are super simple to make, so grab those ripe bananas off your kitchen counter and make these Strawberry Banana Oat Muffins, I know you are going to love them. ENJOY! 

Strawberry Banana Oat Muffins

4.7 from 10 reviews
Strawberry Banana Oat Muffins
 
Author:
Serves: 14
Ingredients
OATMEAL STREUSEL TOPPING:
  • ¼ cup old-fashioned oats
  • 1 Tablespoon brown sugar
  • pinch of ground cinnamon
  • 1 Tablespoon butter, melted
MUFFINS:
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh strawberries chopped & tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 425F degrees. Spray 12 muffins cups with non-stick cooking spray. Set aside.
  2. Make Streusel: In a small bowl, combine oats, brown sugar, ground cinnamon, and melted butter. Set aside.
  3. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  4. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  5. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
  6. Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle tops of each muffin with streusel topping. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
  7. Let muffins cool on wire rack for at least 10 minutes before enjoying.

  More delicious muffin recipes from Deliciously Sprinkled:

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Homemade Blueberry Muffins

Homemade Blueberry Muffins

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Muffins were really good! Everyone in house liked them. Do you know the nutrition values for them? Wondering how many calories, etc

  2. I just made these, following the recipe exactly. Needed to leave them in the oven a tad longer since I wanted the tops browned a bit, but otherwise these are some of the most delicious muffins I’ve ever made! and super simple. I love that they aren’t super sweet, and the fruit makes them taste so fresh. Awesome recipe.

  3. I made these tonight and they turned out beautifully. I used frozen berries. The muffins are moist and not too sweet, as you mentioned. Thank you for the recipe. I will definitely be making this again!

  4. Just made these with the overripe bananas we seem to have each week. I like the flavor, though I’m more inclined toward sweeter muffins, so maybe I could have gone with more sugar, or used brown sugar instead. The very top-center was still just a little mushy, I pulled them out at about 13 minutes (after the 5 min high-temp). But as they cool, they seem to be drying up a little. I don’t mind the mush, others might. Could have made 13 muffins with as much batter as I had, but sticking to 12 made them stand nice and tall. Thanks!

  5. I substituted dark brown sugar for the topping, and replaced 1 cup granulated sugar for 1/2 cup brown sugar in the batter. Plus one half cup more strawberries and some oats in the batter as well. Came out so well balanced, beautiful!

    Next time I would like to double the amount of struesel on top and use turbinado sugar. Thanks for the simple recipe.

  6. I have made these and they are great! Do you know any way to adjust the recipe for a bundt pan? Do you think it would do well in a pan like that?

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