Banana Blueberry Strawberry Muffins with Oat Streusel Topping

I'm always looking for a new breakfast muffin recipe.  I have been making lots of strawberry treats lately and wanted to make a muffin for our Saturday morning breakfast.  Some of our favorite breakfast muffins are banana, banana blueberry, and banana apple.

This muffin starts with a white and whole wheat flour banana base and is filled with blueberries and sweet strawberries.  It is then topped with a crunchy brown sugar and cinnamon oat streusel.  They are absolutely scrumptious!  

Muffin Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered

Preheat oven to 350 degrees.  Spray a muffin tin with non-stick cooking spray.

In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.

In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract.  Carefully fold in the blueberries.

Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full.  Push 5 strawberry pieces into the top of each muffin.  Prepare streusel topping.

Oat Streusel Topping:

2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced

In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal.  Sprinkle over each muffin.

Bake muffins for 20-22 minutes, or until toothpick tester comes out clean.  Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. 

I recommend serving warm on big family platter.  Enjoy!

 
Store at room temperature on plate covered with foil since they are so moist.  Although, there might not be any leftovers.