Strawberry Banana Muffins with Oat Streusel Topping
Tender, scrumptious strawberry muffins are a lightened up treat made with whole wheat flour, bananas, coconut oil and honey. Add the optional oat streusel topping for extra deliciousness! These easy muffins make a great breakfast, easy brunch recipe, or on-the-go snack! They are perfectly sweet, supremely moist and a family favorite.
This post was originally published on 5/15/2015. It was republished on 4/6/20 with new content.
While blueberries are widely considered the quintessential fruit for folding into muffin batter, these strawberry muffins just might make you reconsider that stance. The muffin itself is tender and moist, with the strawberry chunks providing sweet, juicy pops in every bite. While you may certainly bake these up with regular all-purpose flour, I always feel better about feeding my kids muffins for breakfast when I incorporate whole wheat flour. And specifically, I like to use whole wheat pastry flour, which results in a lighter final product without an overbearing flavor of wheat. I typically substitute whole wheat pastry flour in my pancakes, waffles, and just about any quick bread you can think of with excellent results.
Ingredients For Strawberry Muffins
Lately, I’ve been craving strawberries like nobody’s business. Strawberries can be hit or miss this time of year and knock on wood, I’ve been hitting the jackpot in the strawberry department. Bright, cheery, sweet and juicy! I loaded these strawberry muffins with diced fresh strawberries and sweetened them with mashed bananas and honey. 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 willpower around these babies!
As for the oat streusel topping – it’s optional, but definitely recommended. The muffins are fabulous without the streusel, but with the streusel added, they’re really something to celebrate!
How Do You Make Strawberry Muffins?
Start this recipe by mixing together flour, cinnamon, baking powder and salt. In a separate bowl, whisk together the eggs, honey, coconut oil and mashed bananas. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Do not over stir. Gently fold in the diced strawberries.
Pour the batter into a muffin tin and sprinkle the oat streusel topping over the tops of the muffins. Bake your muffins until golden brown, then serve and enjoy.
Tips For Strawberry Muffins
- It’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without over mixing.
- Measure the flour correctly. Too much flour leads to dry, crumbly muffins. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.
- Stir the batter by gently folding it with a spoon or spatula. Do not use a whisk. Be careful not to over mix the batter, as that can produce tough muffins.
- Be careful not to bake the muffins for too long. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with a few moist crumbs.
- You can either bake muffins in a greased muffin tin or with paper liners.
- These muffins stay fresh in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days. If you choose to refrigerate your muffins, I recommend heating them in the microwave for about 15 seconds before serving.
These strawberry banana muffins are fabulous as-is, but feel free to customize them to your liking by adding other ingredients to the mix.
- Chocolate: You can add about a cup of chocolate chips to the batter for a little extra decadence.
- Fruit: Change it up and use raspberries or blueberries instead of the strawberries. Dried fruit such as dried cranberries or apricots would be delicious too.
- Mix-Ins: I often stir in other ingredients such as chopped nuts, toasted coconut, or almond extract.
Can You Freeze Muffins?
These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.
Helpful Tools For Making Muffins
Mixing Bowl – Any mixing bowl will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
Nonstick Muffin Pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.
Cooling Rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
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 wheat pastry 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!
Looking for other healthy muffin recipes? Try these favorites!
If you try these strawberry muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 1/2 cups flour (all-purpose, whole wheat, whole grain spelt will all work. I used whole wheat pastry flour.)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs at room temperature
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 3 small extra ripe bananas, mashed
- 1/2-1 cup diced strawberries (I used 1 full cup of diced strawberries.)
- 1 cup oats
- 1 tablespoon flour (any type works)
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon honey
Preheat oven to 350ºF. 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!
*It's helpful to use eggs that are at room temperature, so coconut oil doesn't harden. If you forget like me, just add coconut oil to liquid ingredients last and then quickly stir liquid ingredients into dry ingredients.
*Feel free to substitute the coconut oil with another type of oil or even melted butter.
*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, though, because I didn't use all of the streusel and some of it falls off of the muffins.)
Photos by Sasha at Eat Love Eats.