Banana Streusel Muffins
User Reviews
5.0
33 reviews
Excellent
Banana Streusel Muffins
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These banana streusel muffins are sweet and fluffy! Topped with a cinnamon sugar crumb topping and full of banana flavor, they're my favorite way to use up overripe bananas!
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Ingredients
- 2 overripe bananas yielding 1 cup mashed
- ½ cup avocado oil or canola oil
- ¼ cup granulated sugar (50 g)
- ¼ cup light brown sugar (50 g)
- 1 large egg
- ½ TBSP pure vanilla extract
- 1 cup all-purpose flour (120 g)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp salt
STREUSEL TOPPING
- 2.5 TBSP light brown sugar
- 1 TBSP all-purpose flour
- ½ tsp ground cinnamon
- ⅛ tsp salt
- ½ TBSP unsalted butter
Instructions
- This tasty recipe yields 8 regular muffins or 24 mini muffins.
- Preheat oven. 350°F and fill a regular muffin tray with 8 paper liners *or* a mini muffin tray with 24 paper liners.
- If making regualr muffins, use the streusel recipe above as written. For mini mufifns you'll have a bit more surface area to cover and will want to double the streusel.
- To make the streusel topping, mix together brown sugar, flour, cinnamon, and salt in a bowl. Dice butter into small pieces and add to the bowl. Mix with fingers until the mixture resembles damp/coarse sand. Set aside.
- Carefully measure all remaining ingredients. For flour I like to use a scale or the spoon and sweep method.
- Mash bananas with a fork or beat with a hand mixer until it resembles a puree.
- In a large bowl add 1 (packed) cup of mashed banana then add avocado oil, egg, vanilla, brown sugar, and graulated sugar. Beat on low with an electric hand mixer until well incorportated.
- In a separate bowl mix together flour, baking powder, baking soda, and salt.
- Next add flour mixture to wet mixture and mix until just incorporated, taking care to avoid overmixing.
- Use a measuring cup or scoop to evenly divide batter into paper lined muffin cups.
- Sprinkle streusel on top of muffins.
- Bake at 350°F on the center rack for 23-25 minutes for regular muffins or 10-13 minutes for mini muffins. Baking times may vary based on oven performance, so check early (ex. check mini muffins at 10 minute mark) by inserting a toothpick in the center of a muffin to check for doneness. When the toothpick comes out clean the muffins are ready.
- Once done baking, transfer muffins to a a wire cooling rack to cool. I won't tell if you snag a still-warm muffin for a snack!
Notes
- Nutrition Facts below are estimated for 8 regular muffins using an online recipe nutrition calculator. Adjust as needed if using mini muffins and enjoy!
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
22mg
(7%)
Sodium
160mg
(7%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
71IU
(1%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 160mg | 7% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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