Real Recipes From Real Home Cooks ®

banana streusel muffins

(1 rating)
Recipe by
Lisa Myrick
Wilmington, NC

These muffins are deliciously moist and so good with a cup of piping hot coffee or glass of ice cold milk! The banana flavor intensifies the day after baking, and on the second day, even more so.

(1 rating)
yield 12 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For banana streusel muffins

  • 1-1/2 c
    all purpose flour
  • 1 c
    white sugar
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 c
    mashed ripe bananas (about 3 medium)
  • 1 lg
  • 1/3 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 1/2 c
    all purpose flour
  • 1/2 c
    packed brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 4 Tbsp
    cold butter, cut into small pieces
  • 1/2 c
    oatmeal, old-fashioned or quick oats
  • 1/2 c
    chopped pecans or walnuts, toasted - optional

How To Make banana streusel muffins

  • 1
    STREUSEL: I prepare this in a mini food processor. Add flour, brown sugar, cinnamon, and nutmeg to bowl of processor/chopper and pulse a few times to blend. Add the butter a fourth at the time, pulsing between additions. Doing it this way will keep you from having large lumps of butter. With the final fourth of butter, pulse the ingredients until it looks like wet sand with small clumps. Add the oatmeal and pulse just until the oatmeal is distributed. Don't over do or else the oatmeal will be more like oat flour rather than the nice chewy pieces we're looking for! If desired, stir in the pecans or walnuts by hand. Refrigerate until needed so the butter stays nice and cold.
  • 2
    MUFFINS: In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  • 3
    In another bowl, mash bananas well, leaving a few very small chunks.
  • 4
    Add egg, oil, and vanilla to the bananas and stir well until combined.
  • 5
    Stir banana mixture into the dry ingredients, just until moistened.
  • 6
    Measure 1/4 cupful of batter into 12 well greased or paper-lined muffin cups.
  • 7
    Top each muffin with two heaping tablespoons of the streusel. You may have extra, but we like a lot of topping, so I manage to use it all :-)
  • 8
    Bake at 375 degrees for 17-22 minutes, or until a toothpick inserted near the center comes out clean. It took 17 minutes in my oven.
  • 9
    Allow to cool in pan 5 minutes.
  • 10
    Remove the muffins from the pan to a wire rack to cool completely.
  • 11
    NOTE: The streusel can be made using a pastry blender or two knives.