Banana Graham Streusel Muffins
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Banana Graham Streusel Muffins
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Light, tender, cake like banana muffins with incredible nutty flavor, topped with crunchy, buttery streusel.
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Ingredients
- 3-4 ripe bananas medium-large, mashed with fork
- ½ cup butter room temperature
- ½ cup all natural cane sugar may substitute regular sugar
- ¼ cup local honey may use all honey or all sugar
- 2 eggs lightly beaten
- 1 cup flour unbleached, all-purpose
- ¼ cup oat flour I used Bob's Red Mill, all purpose may be subbed
- ¼ cup graham flour light whole wheat, pastry flour or All-Purpose flour may be substituted
- 1 teaspoon baking soda
- ½ teaspoon salt scant if using salted butter
- 1 teaspoon vanilla
- 1 tablespoon cream may substitute buttermilk or milk
OPTIONAL MIX INS
- 1 cup walnuts rough chopped
- ½ cup raisins
STREUSEL TOPPING
- ½ cup all-purpose flour
- ⅓ cup cane sugar
- ⅓ cup brown sugar packed
- 4 tablespoons soft butter
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Instructions
- Place your soft (overripe) bananas in a bowl and using a fork, mash the bananas until soft and chunky, doesn't need to be real smooth. (see notes on bananas)
- Preheat oven to 350° (325° for dark non-stick style pans) and spray your pans with non-stick spray or oil. In a medium mixing bowl, measure oat, unbleached, and graham flours, add baking soda and sea salt whisking until combined. In the bowl of a stand (or handheld) mixer fitted with the paddle attachment, cream your butter on medium-high speed for 1 minute, until light and creamy. Scrape sides if needed. Add natural cane sugar and honey, cream again until sugar and honey are combined well with butter and mix for 1-2 minutes on medium.
- Lightly beat eggs in a small bowl. With mixer on low add in mashed bananas along with the eggs and mix until combined, about a minute, scrape sides of bowl. Add vanilla and mix. With mixer on low, slowly pour in the flour mixture and mix only until combined. If using nuts and/or raisins, mix in now. Scrape sides. Pour cream (milk or buttermilk) mixing on low just until combined. Using a large scoop, fill prepared (lined and sprayed) muffin cups about 2/3 full.
- If desired sprinkle with a little demerara sugar and cinnamon or make streusel...below.
- Combine streusel ingredients combining well with fork or fingers well. Evenly distribute the streusel topping over all of the muffins, leaving some chunks larger. Bake at 350° for 18-20 minutes until toothpick inserted in middle comes out clean. Cool in tin on wire rack for 5 minutes before removing to rack to cool completely. Makes about 18-20 muffins.
Equipments used:
Notes
- BANANAS | Ever wonder why there is the plastic wrapped around the stem on the bunch of bananas, it slows down the browning process! So if yours didn't come with that, wrap the produce bag around the stem or individually wrap the stems in plastic wrap. If however; they have gone beyond the point of enjoyment; simply peel, wrap the banana in plastic wrap and place in a freezer baggie and freeze until ready to use. Thaw on counter until soft and mash for recipe. They will be brown and a lot of liquid will have come out of them. Mash it all up!
- GRAHAM FLOUR | If you cannot find Graham Flour, substitute with a light whole wheat, whole wheat pastry flour or all-purpose flour.
- all-purpose flour
- OAT FLOUR | Did you know you can blend rolled oats in your blender and make flour! You bet, try it, it adds a delightful chewiness to the muffins.
Nutrition Information
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Serving
1muffin
Calories
240kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
35mg
(12%)
Sodium
177mg
(7%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
259IU
(5%)
Vitamin C
2mg
(2%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 177mg | 7% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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