Strawberry Banana Oat Muffins
These Strawberry Banana Oat Muffins will take your breakfast game to a whole other level!
I’m always on the lookout for ways to combine fresh fruit and breakfast ideas.
With breakfast being the most important part of the day, I also like it to be one of the most flavorful ones as well.
Not only does fruit add a great flavor to just about anything, it gives it a natural sweetness that I love too.
Let me let you in on a little secret…I’ve been known to buy too many strawberries and bananas when I head to the store.
And when I say “too many”, I only mean in the way that I buy them in such abundance that they ripen too quickly for me to consume them all.
These Strawberry Banana Muffins took care of that issue! When that fruit starts to get a little ripe, I now can just create these delicious muffins with them.
Perfect for breakfast, they are also great as an afternoon snack as well.
And I love how I can literally just “grab and go” one of them as I’m heading out the door when I’m running a bit behind but still need to get something in my tummy.
Make up a batch of these Strawberry Banana muffins! They are so simple, so delicious, and so fruity!
HOW TO MAKE STRAWBERRY BANANA MUFFINS
BUTTER & SUGAR: When mixing the butter and sugar together, make sure that you beat it for at least 2 minutes or until it starts to become light in color and creamy. This step is super important, so be patient and make sure it’s light and creamy.
SCOOPING THE BATTER: I like to use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size. Also, no need to use muffin liners because these muffins will actually stick to the liners.
LETTING THE MUFFINS COOL: After the muffins have baked, don’t let the muffins “cool” in the hot muffin pan. After about 5 minutes take the muffins out of the muffin pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.
MORE MUFFIN RECIPES
OATMEAL STREUSEL TOPPING:
- ¼ cup old-fashioned oats
- 1 Tablespoon brown sugar
- pinch of ground cinnamon
- 1 Tablespoon butter, melted
- 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
- 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.