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Banana Streusel Muffins
5 from 33 votes

Banana Streusel Muffins

Banana Streusel Muffins combine mashed overripe bananas with all-purpose flour, oils, sugars, vanilla, and leavening agents, topped with a crumbly streusel made from brown sugar, flour, cinnamon, salt, and butter. The muffins are moist and tender with a rich banana flavor, complemented by a sweet, spiced streusel crust, baked to a golden finish suitable for breakfast or snacks.

Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
Servings: 8 muffins
Calories: 289 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 2 banana yielding 1 cup mashed, overripe
  • ½ cup avocado oil or canola oil
  • ¼ cup granulated sugar (50 g)
  • ¼ cup light brown sugar (50 g)
  • 1 egg large
  • ½ TBSP vanilla extract pure
  • 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 butter unsalted

Instructions

    Cup of Yum
  1. This tasty recipe yields 8 regular muffins or 24 mini muffins.
  2. Preheat oven. 350°F and fill a regular muffin tray with 8 paper liners *or* a mini muffin tray with 24 paper liners.
  3. 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.
  4. 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.
  5. Carefully measure all remaining ingredients. For flour I like to use a scale or the spoon and sweep method.
  6. Mash bananas with a fork or beat with a hand mixer until it resembles a puree.
  7. 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.
  8. In a separate bowl mix together flour, baking powder, baking soda, and salt.
  9. Next add flour mixture to wet mixture and mix until just incorporated, taking care to avoid overmixing.
  10. Use a measuring cup or scoop to evenly divide batter into paper lined muffin cups.
  11. Sprinkle streusel on top of muffins.
  12. 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.
  13. 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

  • The recipe yields 8 standard muffins or 24 mini muffins; double streusel for mini muffins due to increased surface area.
  • Use overripe bananas for best flavor and moisture.
  • Weigh flour or use spoon-and-sweep method for accurate measurement.
  • Nutritional estimates are based on 8 regular muffins and will differ for mini muffins.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 muffins

Amount Per Serving

Calories 289

% 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.