30-Minute Banana Nut Muffins with Streusel
User Reviews
5
30-Minute Banana Nut Muffins with Streusel
Description
Get the Recipe 30-Minute Banana Nut Muffins with Streusel combines mashed ripe bananas with cinnamon, brown sugar, and walnuts to create tender muffins with a warm spice note. The optional streusel topping introduces a buttery, crunchy texture from brown sugar, chopped walnuts, cinnamon, and flour, complementing the soft muffin crumb underneath. The batter is mixed just until combined to keep the muffins light rather than dense.
Baked at 350°F for about 17-20 minutes, the muffins develop lightly golden edges and a resilient top that bounces back when pressed gently. This signals they are baked through but still moist inside. The balance of brown and granulated sugar offers enough sweetness without overpowering the banana flavor.
These muffins are suitable for breakfast or a snack and can be stored in an airtight container at room temperature once cooled. The streusel topping provides an additional texture element but can be omitted for a softer muffin surface. Making half a batch allows for a manageable quantity for smaller households or those wanting fresher muffins without leftovers.
The recipe was updated in 2023 to halve the original quantity and improve flavor, so doubling it is recommended for a full batch. Use ripe bananas for the best banana flavor and add the chopped walnuts gently to avoid overmixing, which can toughen the muffins.
Ingredients
Streusel (optional):
- 3 Tablespoons brown sugar
- 2 tablespoons walnuts finely chopped
- 1 teaspoon cinnamon
- 2 tablespoons butter melted
- ⅓ cup all-purpose flour
- Pinch Pinch salt
Muffins:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 2 Tablespoons granulated sugar
- ¾ cup banana 1 large or 2 small, mashed ripe
- ¼ cup butter cooled, melted
- 1 egg
- 2 teaspoon vanilla extract
- ½ cup walnuts finely chopped
Instructions
- Pre-heat oven to 350°F and line or grease muffin tins (approximately 8).
- Streusel: use a fork to combine the brown sugar, walnuts, cinnamon, butter, and flour. Pea-sized balls or smaller will form. Set aside.
- Muffins: combine the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar in a mixing bowl.
- Mash the banana and whisk it with the melted butter, eggs, and vanilla.
- Add the wet ingredients to the bowl of dry ingredients. Once it’s halfway mixed together, fold in the chopped walnuts until just combined. Don’t overmix.
- Using a cookie or ice cream scoop, divide the batter between the muffin tins, approximately ¾ full.
- Divide the streusel evenly on top of each muffin, pressing down lightly.
- Bake for 17-20 minutes, until edges are slightly golden brown and tops bounce back when lightly touched. Remove from the pan and let cool on a cooling rack before storage.
- Store muffins in an airtight container at room temperature for up to 2 days, then transfer to the fridge, for up to 3 days. Muffins can be frozen, too! Thaw at room temperature or at 50% power in the microwave until warmed through.
Notes
- The recipe yields about 8 muffins and can be doubled if more are needed.
- Use ripe bananas for the best flavor and moist texture.
- For a softer muffin top, omit the streusel topping if desired.
- Store baked muffins in an airtight container at room temperature after they have cooled completely.
- To maintain a tender crumb, mix the batter until just combined and fold in walnuts gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 281kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 248mg | 10% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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