This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!!
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! ♥
Pin this now to find it later
Pin It
Strawberry Banana Oat Muffins
Ingredients
Oatmeal Streusel
- ¼ cup old-fashioned oats
- 1 tablespoon brown sugar
- 1 pinch ground cinnamon
- 1 tablespoon melted salted butter
Muffins
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 mashed ripe bananas, about 1 cup
- 2 cups + 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped fresh strawberries
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray and set aside.
Oatmeal Streusel
- Combine the oats, brown sugar, ground cinnamon, and melted butter in a medium bowl and set aside.
Muffins
- Add the butter and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy.
- Add the eggs and bananas to the sugar mixture and beat until combined.
- Add 2 cups of flour, baking soda, and salt to a medium bowl and whisk to combine. Slowly add the flour mixture to the sugar mixture and mix with the hand mixer until just combined.
- In a separate bowl toss the chopped strawberries with the remaining tablespoon of flour. Gently fold the coated strawberries into the muffin batter.
- Fill each well of the muffin pan until they are ¾ of the way full. Sprinkle the tops with the streusel topping, distributing it evenly between all 12.
- Bake with the oven at 425 degrees Fahrenheit for 5 minutes before reducing the oven to 350 degrees Fahrenheit. Continue to bake for an additional 12-15 more minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let muffins cool on a cooling rack for at least 10 minutes before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
too good recipe and bookmarking for future
wow i love your recipe…. tasty recipe mam
Kids loved them! Called them bubblegum muffins! They where delicious, moist and healthy on top! Thanks