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Banana Chocolate Chip Streusel Muffins

Banana muffins that could pass for dessert, that are studded with chocolate chips, and that are topped with streusel make me very happy to eat ‘breakfast’. They’re wonderfully light and fluffy in the interior and the streusel on top is slightly crunchy. They’re perfect for breakfast, brunch, snacks, desserts, or anytime you have ripe bananas to use.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
40 mins
Servings: 12 full-size muffins + 1 mini loaf, or about 14 muffins
Calories: 315 kcal
Course: Breakfast , Bread

Ingredients

Muffins
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt or to taste
  • ¼ teaspoon baking powder
  • 1 ⅓ cups mashed ripe bananas about 3 medium
  • ¼ cup vegetable or canola oil
  • ¼ cup sour cream lite okay; Greek yogurt may be substituted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips
Streusel
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter cold
  • cinnamon optional for sprinkling

Instructions

    Cup of Yum
  1. Muffins – Preheat oven to 350F and line a 12-count muffin pan (and 1 mini loaf pan if necessary) with liners; set aside.
  2. To a large bowl, add the the first five ingredients (through baking powder) and whisk to combine; set aside.
  3. To a separate bowl, add the bananas and mash. Add the oil, sour cream, egg, vanilla, and whisk to combine.
  4. Add the wet ingredients to the dry and stir just until moistened and combined; don’t overmix.
  5. Add the chocolate chips and stir to combine.
  6. Dollop batter into muffin cups, filling each 3/4-full; set aside. Note – I had enough batter for 12 muffins and 1 mini loaf.
  7. Streusel– To a large bowl, add the sugars, flour, and cut the butter in using two forks until pea-sized crumbles form.
  8. Evenly sprinkle the streusel over the muffins and bake for about 22 to 25 minutes or until done. Allow pan to cool on a wire rack for about 5 minutes before removing muffins. Optionally sprinkle with cinnamon before serving. Muffins are best warm and fresh but extra will keep airtight at room temp for up to 5 days.
  9. Adapted from Taste of Home

Nutrition Information

Serving 1 Calories 315kcal (16%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 29mg (10%) Sodium 216mg (9%) Fiber 2g (8%) Sugar 35g (70%)

Nutrition Facts

Serving: 12full-size muffins + 1 mini loaf, or about 14 muffins

Amount Per Serving

Calories 315

% Daily Value*

Serving 1
Calories 315kcal 16%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Cholesterol 29mg 10%
Sodium 216mg 9%
Fiber 2g 8%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.