Hearty strawberry blueberry banana oat muffins are a satisfying breakfast with your morning cup of coffee.
3/4cuplight brown sugar
2large eggs, lightly beaten
juice of half a lemon
3ripe bananas, mashed
1/2cupunsalted butter, melted and cooled
1 1/4cupquick oats(not instant)
1cupall purpose flour
3/4cupstrawberries cut into small pieces
For the topping:
3tablespoonsvery cold unsalted butter
3tablespoonslight brown sugar
Preheat oven to 350 F. Adjust oven rack to center position. Line muffin pan with paper liners.
In a medium bowl, whisk together the 3/4 cup brown sugar, eggs, vanilla, lemon juice and bananas. Stir in the melted butter.
In another large mixing bowl, combine the flour, baking powder, baking soda, and salt. Gently toss in the berries to lightly coat. This keeps the fruit from sinking during baking. Add the wet ingredients all at once to the dry ingredients and gently stir until just combined. Do not over mix.
Fill each muffin cup about two-thirds full, using a large ice cream scoop. Prepare the streusel topping. In a small bowl, combine the streusel ingredients. Rub together with your fingers until becomes coarse crumbs. Top evenly over each muffin.
Bake for 20 minutes, or until toothpick inserted in center comes out clean. Remove from the oven and let cool in pan for 15 minutes before removing to a wire rack to cool completely.