Strawberry Banana Chip Muffins with the Best Oat Crumble Topping

I am becoming more of a fan of muffin recipes because they are easy make ahead breakfasts or snacks. And the combo of strawberry and banana take a whole new twist with these muffins for a healthier but still tasty muffin. I hope you enjoy these Strawberry Banana Chip Muffins with the Best Oat Crumble Topping as much as we did!

Truly there was no reason for this recipe besides I had frozen bananas and fresh strawberries and wanted to get creative. I looked up a strawberry banana muffin recipe and there was near to none that showed up. So, I set out to make some healthier muffins with the classic love of strawberry and banana. And of course, chocolate chips were added to get the kiddos intrigued!

Why You Will Love This Recipe 

Strawberry and banana, a beloved combo – perfect for summertime! You can use fresh strawberries from the store or a patch to make this recipe! I created this recipe to be seasonal, delicious, and healthier using ingredients like yogurt and flax seed. Adding a few chocolate chips stirs the interest of children and adults!

Ingredients 

Strawberries – I went with my children and a friend of mine to a farm to pick these strawberries, hence why they are in a basket. However, store bought strawberries work just as great for this recipe as shown in my video here!

Bananas – The bananas shown in the picture above were frozen. A trick I learned from somewhere is to take your very ripped bananas, peel them and place them into a Ziploc in the freezer. Then, whenever you need ripped bananas you have them ready! I usually keep them out at room temperature to defrost like 10-20 minutes before using them in recipes. If my oven is preheating, I will put them on a plate and put the plate on top of the stove. This trick has saved me so many times when I have noticed my bananas are ripped but I am not able to bake in the moment. So I pop them in the freezer and then have them there for a later time!

Chocolate Chips – I do use mini chocolate chips in this recipe, I prefer the mini but I have also tried the regular size chocolate chips, and both work! You can even swap out the mini chocolate chips for a dark chocolate chip or your preferred chocolate chip (semi-sweet or milk)!

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How to Make Strawberry Banana Chip Muffins with Oat Crumble Topping

Preheat oven to 425 degrees Fahrenheit.

Line a 12 muffin pan with liners.

Prepare oat crumble topping in a small mixing bowl and set aside.

• 3/4 cups oats, old fashioned rolled
• 1/4 cup brown sugar
• 3 tablespoon butter, melted

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In a large mixing bowl add dry ingredients and mix:

• 2 cups all-purpose flour
• 1/4 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 tablespoon flax seed

Mash ripe bananas in a separate bowl.

• 2 large bananas, ripened

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In same mixing bowl add wet ingredients and combine:

• 1 cup Greek yogurt, plain
• 1/3 cup butter, melted
• 2 eggs
• 1 tablespoon vanilla

On a cutting board, finely chop strawberries.

• 1 1/2 cups strawberries, finely chopped

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Fold in chopped strawberries and chocolate chips into mixed ingredients.

• 3 tablespoon mini chocolate chips

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Use an ice cream or cookie scoop to scoop muffin mix into each liner evenly. There will be a lot of muffin mix in each.

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Bake at preheated oven at 425 degrees Fahrenheit for 5 minutes. Then without opening oven lower temperature to 350 degrees Fahrenheit for 12-15 minutes till muffins spring back at touch.

Tips

• Do not skip the step to preheat oven to 425 for 5 minutes, this helps the muffins have the oven spring we all love.
• Check out ingredients part of blog post for more in-depth ingredients choices!

If you tried this recipe and enjoyed it, I would love for you to come back and rate this recipe with your honest thoughts!