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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 on plate with strawberry and banana.

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 in a muffin tin.

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Strawberry Banana Oat Muffins

4.50 from 2 votes
By: Alyssa Rivers
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!!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Muffins

Ingredients 

OATMEAL STREUSEL TOPPING:

MUFFINS:

Instructions 

  • Preheat oven to 425F degrees. Spray 12 muffins cups with non-stick cooking spray. Set aside.
  • Make Streusel: In a small bowl, combine oats, brown sugar, ground cinnamon, and melted butter. Set aside.
  • In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  • 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.
  • 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.
  • 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.
  • Let muffins cool on wire rack for at least 10 minutes before enjoying.

Nutrition

Calories: 269kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 276mgPotassium: 172mgFiber: 2gSugar: 22gVitamin A: 324IUVitamin C: 13mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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21 Comments

  1. 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?

  2. 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.

  3. If you make these in a cupcake pan how long would you cook them and just one large scoop of batter ?

    1. I would recommend 12-15 minutes depending on how full they are. That sounds delicious! Let me know how they turn out! XOXO