Ingredients
¼cupold fashioned oats
1tbspbrown sugar
pinchcinnamon,ground
1tbspbutter,melted
½cupbutter,(1 stick) softened
1cupgranulated sugar
2large eggs,beaten
3bananas,ripe, mashed
2cupsflour
1tspbaking soda
½tspsalt
1½cupsfresh strawberries,chopped, tossed in 1 tbsp of flour
Preparation
Preheat the oven to 425 degrees F.
Spray 12 muffin cups with non-stick cooking spray. Set aside.
In a small bowl, combine the oats, brown sugar, ground cinnamon, and melted butter.
Set aside.
In a large bowl, using an electric or stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy.
In a small bowl, beat the eggs using a fork.
Add the eggs to the sugar mixture, and beat until combined.
Add the mashed bananas and mix until combined.
Sift all the dry ingredients: the flour, baking soda, and salt.
Slowly add the sifted dry ingredients to the banana mixture and mix until the flour is just combined. Do not overmix.
Fold in the floured covered strawberries.
Using an ice cream scooper, scoop the muffin batter into the prepared muffin tins.
Sprinkle the tops of each muffin with the streusel topping.
Bake at 425 degrees F for 5 minutes.
Keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
Continue to bake for 12 to 15 more minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool on a wire rack for at least 10 minutes before enjoying.
