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!
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
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.