Strawberry Banana Muffins with Oat Streusal Topping
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 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
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!
