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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!!
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! ♥
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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.
loved it. thank u so much for sharing. gonna try it today.
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?
I have not tried it in a bundt pan. That is a great idea! Let me know how it turns out!
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.
Turned out great! Thanks!
If you make these in a cupcake pan how long would you cook them and just one large scoop of batter ?
I would recommend 12-15 minutes depending on how full they are. That sounds delicious! Let me know how they turn out! XOXO
I’ve tried the blueberry muffins and they turned really good. Thanks Alyssa
It looks delicious
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!
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!
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.
woowwww…. very nice recipe. Thanks for sharing it.
my family loved them! so good!
Muffins were really good! Everyone in house liked them. Do you know the nutrition values for them? Wondering how many calories, etc
The muffins were delicious! My family absolutely loved them. Thanks for the great recipe.
These look great! Would frozen fruit work too?
oh yummy!