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Strawberry Banana Crumb Muffins

Strawberry Banana Crumb Muffins for a Sweet Morning Boost

Delight in these Strawberry Banana Crumb Muffins, perfect for breakfast or brunch and easily adaptable to your dietary needs.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 cup Sugar Opt for brown sugar for deeper flavor.
  • 2 teaspoons Baking powder Leavening agent for fluffy muffins.
  • 1 teaspoon Salt Enhances flavors.
  • 2 large Eggs Can replace with chia seeds (1 tbsp mixed with 3 tbsp water) for vegan.
  • 1 cup Mashed ripe bananas Use very ripe for best flavor.
  • 1 cup Sliced strawberries Frozen can be used if thawed and drained.
  • 1 teaspoon Vanilla extract
  • 1/2 cup Unsalted butter (melted) Can be substituted with coconut oil.
For the Crumb Topping
  • 1/2 cup Brown sugar Essential for topping.
  • 1 teaspoon Cinnamon Adds warmth and spice.
  • 1 cup Oats Contributes crunch and texture.

Equipment

  • Oven
  • Mixing bowls
  • Muffin Pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin pan with liners or grease.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then add the bananas, strawberries, melted butter, and vanilla; mix well.
  4. Combine the wet mixture with the dry ingredients, stirring gently until just combined.
  5. In a small bowl, mix together the brown sugar, oats, cinnamon, and melted butter until crumbly.
  6. Spoon muffin batter into the prepared cups, then sprinkle the crumb topping generously.
  7. Bake for 18 to 20 minutes, until the tops are golden and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 15mgIron: 0.5mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. For freezing, seal in a bag for up to 3 months.

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