Strawberry Banana Muffins with Crumb Topping

why make this recipe

These muffins are soft, sweet, and quick to make. They use ripe banana and fresh strawberries. The crumb topping adds a nice crunch. This is a good bake for breakfast or a snack.

introduction

This recipe makes about 10-12 muffins that stay moist and taste fresh. If you enjoy banana desserts, try this banana pudding brownies recipe for another simple treat.

how to make Strawberry Banana Muffins with Crumb Topping

Preheat the oven and line a muffin tin. Mix dry ingredients in one bowl. Mix wet ingredients in another. Stir wet into dry until just mixed. Fold in strawberries. Make the crumb by mixing oats, brown sugar, and butter. Fill muffin cups, add crumb on top, and bake until a toothpick is clean. Let cool a bit, then serve.

Ingredients :

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/2 cup mashed ripe banana (about 1 banana)
• 1/2 cup diced strawberries
• 1/4 cup milk (or non-dairy alternative)
• 1 large egg
• 1/4 cup melted butter (or coconut oil)
• 1/4 teaspoon vanilla extract
• 1/4 cup oats
• 2 tablespoons brown sugar
• 1 tablespoon butter (for crumb topping)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix mashed banana, milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
5. For the crumb topping, mix oats, brown sugar, and butter in a small bowl until crumbly.
6. Fill the muffin cups about 2/3 full with batter and sprinkle crumb topping on each.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

how to serve Strawberry Banana Muffins with Crumb Topping

Serve warm or at room temperature. These muffins go well with a cup of tea or milk. Add a little butter or cream cheese on top if you like.

how to store Strawberry Banana Muffins with Crumb Topping

Store cooled muffins in an airtight container. Keep at room temperature for 2 days. For longer storage, freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Banana Muffins with Crumb Topping

• Use ripe bananas for best flavor and sweetness.
• Do not overmix the batter. Stir until the dry streaks disappear.
• Dice strawberries small so they spread evenly.
• If batter seems thick, add a tablespoon of milk.
• Press the crumb topping lightly so it sticks during baking.

variation (if any)

• Add 1/4 cup chopped walnuts or pecans for crunch.
• Use blueberries instead of strawberries.
• Make them dairy-free by using coconut oil and non-dairy milk.
• Add 1/4 teaspoon cinnamon for warm spice.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first, then pat dry to avoid adding too much moisture.

Q: Can I make these in a loaf pan?
A: Yes. Bake at 350°F (175°C) for 30-40 minutes. Check with a toothpick.

Q: How do I know muffins are done?
A: A toothpick in the center should come out clean or with a few moist crumbs. Tops should be lightly golden.

Q: Can I reduce the sugar?
A: You can lower the sugar by a few tablespoons, but the crumb topping will be less sweet. Adjust to taste.

Strawberry Banana Muffins with Crumb Topping

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10-12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These soft and sweet muffins, made with ripe bananas and fresh strawberries, are perfect for breakfast or a snack.

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Ingredients

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• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/2 cup mashed ripe banana (about 1 banana)
• 1/2 cup diced strawberries
• 1/4 cup milk (or non-dairy alternative)
• 1 large egg
• 1/4 cup melted butter (or coconut oil)
• 1/4 teaspoon vanilla extract
• 1/4 cup oats
• 2 tablespoons brown sugar
• 1 tablespoon butter (for crumb topping)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix mashed banana, milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
5. For the crumb topping, mix oats, brown sugar, and butter in a small bowl until crumbly.
6. Fill the muffin cups about 2/3 full with batter and sprinkle crumb topping on each.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Notes

For best flavor, use ripe bananas and small diced strawberries. Store in an airtight container for 2 days at room temperature or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg