These muffins are great for breakfast or for an afternoon snack. It is also just a great way to use up those extra bananas.
This recipe is quick to come together and does not require a mixer. It is a great recipe if you have any junior chefs in your house. When you add the streusel, it will seem like a lot. Just pile it all on there and it will come out perfectly.
A 1/4 cup muffin scoop helps to make the muffins evenly sized. Whether you eat them straight out of the oven or slathered with butter. These muffins are a win.
I highly recommend hiding some bananas so they can get nice and ripe. The more brown spots the better.
Banana Muffins with Streusel
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe medium bananas mashed (about 1-1¼ cups ≈ 300g)
- ¼ cup canola or vegetable oil (38g)
- ¼ cup butter melted but not scorching hot (43g)
- 6 tablespoons sugar (75g)
- 6 tablespoons brown sugar (81g)
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons all-purpose flour (45g)
- ½ cup brown sugar (107g)
- ⅛ teaspoon salt
- 3 tablespoons butter (42g)
- Preheat oven to 425 °F line a 12 cup muffin pan with muffin papers (you can opt to spray with nonstick spray if you do not have muffin papers).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together the mashed banana, oil, and melted butter. Stir in the sugars until the mixture is well combined.
- Briefly whisk together the eggs and vanilla extract and then mix it into the bowl with the banana.
- Add the dry ingredients to the banana mixture, gently folding to combine until everything is just combined. You don't want to overmix or the muffins will be tough.
- Using a muffin scoop or large spoon, fill the muffin cups ¾ of the way full. If using, make the streusel.
- In a medium bowl (the one you used to whisk the dry ingredients from above is perfect), combine the flour, brown sugar and salt.
- Cut the butter into smaller pieces and add it to the bowl. Use a pastry cutter or two knives to work the butter into the dry ingredients until the whole mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over each muffin. It will seem like a lot, just pile it up on there.
- Bake the muffins at 425 °F for 8 minutes. Without opening the oven, reduce the temperature to 350 °F and bake for another 7-8 minutes until a cake tester or wooden skewer inserted into the middle of the largest muffin comes out clean. A few crubms is ok, but you don't want to see wet batter.
- Cool in the pan for 5 minutes, then transfer to a cooling rack. Hide the muffins from your family and allow them to cool before enjoying them. Mine like to eat them hot, but the muffin papers are easier to remove once they have been allowed to cool for a bit.
- If you still have any left after a few hours, store them in an airtight container at room temperature.