Hearty strawberry blueberry banana oat muffins are a satisfying breakfast with your morning cup of coffee.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 16servings
Ingredients
¾cuplight brown sugar
2large eggs, lightly beaten
1teaspoonvanilla extract
juice of half a lemon
3ripe bananas, mashed
½cupunsalted butter, melted and cooled
1 ¼cupquick oats(not instant)
1cupall purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
¾cupstrawberries cut into small pieces
¾cupfresh blueberries
For the topping:
3tablespoonsvery cold unsalted butter
½cupquick oats
3tablespoonslight brown sugar
Instructions
Preheat oven to 350 F. Adjust oven rack to center position. Line muffin pan with paper liners.
In a medium bowl, whisk together the ¾ 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.