Strawberry Banana Muffins with Oat Streusel Topping
Try this Strawberry Banana Muffins with Oat Streusel Topping recipe.
Try this Strawberry Banana Muffins with Oat Streusel Topping recipe.
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 cup honey
- 1 tablespoon honey
- 1/4 cup coconut oil melted
- 1 cup oats
- 1 1/2 cups flour (all-purpose whole wheat, whole grain spelt will all work. i used whole grain spelt.)
- 2 eggs, room temperature
- 3 small extra ripe bananas mashed
- 1/2-1 cup diced strawberries (i used 1 full cup of diced str
- for the oat streusal topping:
- 1 tablespoon flour (any type works)
- 1/4 cup brown sugar or coconut sugar
- Carbohydrate 16.9232775026968 g
- Cholesterol 0.544444443339853 mg
- Fat 5.94523167025591 g
- Fiber 2.16080596916766 g
- Protein 3.62984163104503 g
- Saturated Fat 4.22424403094135 g
- Serving Size 1 1 muffin (42g)
- Sodium 14.8752846934218 mg
- Sugar 14.7624715335291 g
- Trans Fat 0.456550472435898 g
- Calories 131 calories
Step-by-step
- 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 streusal into muffin.
- Bake for about 20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Enjoy!
Stopping the batter mix precisely when the flour disappears prevents dense baked goods by limiting gluten network formation. Overworking wheat flour develops elasticity that works well for bread but ruins tender pastries. Folding diced fruit gently at the very end distributes moisture without breaking cell walls prematurely. Excess liquid pooling from fresh berries changes the batter ratio unpredictably if not added with care. Minimizing agitation keeps the crumb tender and light.
Starch retrogradation causes baked goods to firm up noticeably twenty-four hours after cooling. Storing leftover muffins in an airtight container at room temperature for up to three days preserves acceptable moisture levels without refrigeration staling. Refreshing day-old portions in a three hundred degree oven for five minutes restores the crisp exterior of the oat streusel. Microwaving creates a gummy crumb, so dry heat remains the superior method for revitalization.
Flour flexibility allows bakers to substitute whole grain spelt or whole wheat flour without altering the liquid components. Whole grain flours absorb slightly more moisture and produce a nuttier flavor profile than refined all-purpose flour. Coconut oil provides a distinct fat profile that solidifies at cooler temperatures, affecting the density of the crumb depending on the ambient kitchen climate. Using room temperature eggs prevents the melted coconut oil from solidifying into clumps upon contact.
Streusel toppings rely on solid fat or sticky binders like honey to hold crumbly clusters together during baking. Pressing the oat topping gently into the raw batter ensures adherence as the muffins rise in the oven. Baking at three hundred fifty degrees Fahrenheit provides the balanced thermal energy needed to set the center before the exterior over browns. Checking doneness with a toothpick inserted into the thickest part prevents premature removal.
