I could literally go on and on about my new favorite muffins- Strawberry Banana Muffins with Oat Streusel Topping. I’m going to be completely honest with you… these tender whole grain muffins sweetened with honey and studded with strawberry goodness are my VERY favorite muffins on the blog. That’s right… no lie! And you know how I feel about my muffins….
I’ve been craving strawberries like nobody’s business lately. Strawberries can be hit or miss this time of year and knock on wood, I’ve been hitting the jack pot in the strawberry department. Bright, cheery, sweet and juicy! I loaded these strawberry banana muffins with diced fresh strawberries and sweetened them with mashed bananas and honey.
Let’s talk about the oat streusel topping- it’s optional, but definitely recommended. The muffins are fabulous without the streusal, but with the streusal added they’re really something to celebrate! I added just enough coconut oil to keep these muffins light, but also give them a lovely richness. The bananas and honey not only naturally sweeten the muffins, but also create a moistness that will have you begging for more. I’ve had to really exercise the will-power around these babies!
Honey is my go-to for naturally sweetening baked goods. In combination with the extra ripe bananas, 1/4 cup honey was plenty to give these muffins a delightfully sweet, but not too sweet flavor. A perfect breakfast or anytime muffin! I used Raw Buckwheat Honey by the Beekeepers Daughter from igourmet.com. This honey is great because not only did it give my strawberry banana muffins a lovely flavor, but it’s also raw and unfiltered so it still contains all of the pollen, enzymes, propolis, vitamins, amino acids, minerals, and antioxidants naturally found in the hive.
These muffins are soft, moist, and packed with deliciousness. And SO versatile! You may use whole wheat flour or all-purpose flour, instead of the whole grain spelt flour that I used. And feel free to switch up the add-ins. These would be wonderful guilt-free blueberry banana muffins. Or throw in some chocolate chips. Maybe pecans and peaches? My mind is swirling with spin-off ideas!
- 1½ cups flour (all-purpose, whole wheat, whole grain spelt will all work. I used whole grain spelt.)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, room temperature
- ¼ cup honey
- ¼ cup coconut oil, melted
- 3 small extra ripe bananas, mashed
- ½-1 cup diced strawberries (I used 1 full cup of diced strawberries.)
- For the oat streusel topping:
- 1 cup oats
- 1 tablespoon flour (any type works)
- ¼ cup brown sugar or coconut sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon honey
- Preheat oven to 350 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
- In a small bowl, whisk together eggs, honey, coconut oil and mashed bananas. Pour the liquid mixture over the dry ingredients and stir until flour disappears. Do not over stir. Gently fold in the diced strawberries.
- In a small bowl, combine oats, flour, sugar, and cinnamon. Mix in honey- it may help to use your fingers to stir and mix until combined.
- Fill 12 muffin cups evenly and close to full. Sprinkle each muffin with oat streusel topping. Slightly press streusel into muffin. Bake for about 20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Enjoy!
*Nutritional information calculated per muffin with oat streusel- 250 calories, 7g fat, 44g carbs, 5g fiber, 17g sugar and 7g protein. (I would guess everything to be slightly lower because I didn't use all of the streusal and some of it falls off of the muffins.)
These might be my favorite muffins, but I have some other dang good muffin recipes. Check them out!
Head on over to igourmet.com to shop all of the wonderful foods and exquisite gifts. Tons of fun stuff available!
Thanks to igourmet.com for sponsoring this post and providing me such delicious honey! As always, all opinions are my own.
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