Banana Streusel Muffins
Banana Streusel Muffins are an easy muffin recipe that is similar to the muffins you would get at your local coffee shop. They are moist and soft and full of delicious banana flavor. The streusel topping gives a sweet crunch to every bite.
Got overripe bananas? I have the perfect from scratch recipe for you to use up those leftover bananas!
These Banana Streusel Muffins were a hit in my home. My spouse said his favorite part was the brown sugar topping. I agree that part was super yummy. I also loved the sweet banana flavor of the muffins though. Think bakery-style muffins without the expensive price tag!
Now usually when you think about how to use up browned bananas, the first thought might be banana bread. I thought why not do something different. You can serve these muffins for breakfast, dessert or a quick snack.
So what’s in them? Just a few basic ingredients!
In the banana muffin portion:
- Vanilla extract – I love pure vanilla extract the best, but artificial works, too. You can make your own homemade vanilla extract if you like!
- White sugar
- Bananas – the more ripe they are, the sweeter they will be. Don’t use green bananas. Use a potato masher to mash them up.
- Milk – I used 2% milk
- Butter – I used salted butter
- All-purpose flour
- Baking powder
- Baking soda
- Brown sugar
How to Make
Preheat the oven to 350F. Grease a muffin pan. I used butter on a plastic baggie to grease mine.
Add egg, vanilla, sugar, bananas, milk and butter to a bowl. Stir to combine.
In another bowl, stir together flour, baking powder, baking soda and salt.
Add wet ingredients to dry ingredients and stir to combine.
Using a cookie scoop, add muffin batter to muffin pan until 2/3 full.
In a small bowl, stir together pecans, brown sugar and cinnamon. Sprinkle on top of muffin batter.
Bake for 23 to 25 minutes, until a toothpick comes out of the center clean.
Let cool slightly before removing from muffin pan.
Helpful Kitchen Tools
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How to Mash Bananas
There’s a few different ways you can mash bananas to make these muffins.
- Use a potato masher. This is the method I typically use. I cut the banana into large chunks and put it in a bowl. Then mash with the potato masher until there is no chunks left.
- Use a food processor. If your bananas aren’t completely ripe and still on the firm side, try using a food processor to get them to the right consistency.
- Use a fork. This is the way my grandma mashed her bananas. It works best with soft, ripe bananas. Simply press the fork into the peeled banana and mash away.
How to Ripen Bananas
I bought my bananas through online grocery shopping at Walmart and was planning to make this recipe the next day. Walmart gave me the greenest bananas ever. I thought, “Oh boy!”.
Good thing there is a few easy ways to ripen them up to use in recipes.
- Place the bananas in a warm place so they’ll ripen faster. Place near a heater, by your stove when you’re cooking or in an oven that’s been turned off and is cooling down.
- Put the bananas in a paper bag and close loosely. This is the method I typically use and is one that many people know about.
- Ripen them in the oven. Baking Mischief has directions on how to do it.
How to Store
Store the muffins at room temperature in an airtight container or ziploc bag. Eat them within 3 days. Obviously, the sooner you eat them, the more “fresh” tasting they will be.
You can also freeze the muffins for later. Place them in freezer bags after they’ve been baked and have cooled. Store them in the freezer for up to 3 months.
- Use a cookie scoop to easily get your muffin batter into the greased muffin tin. It’s WAY easier than using a spoon and having scrape it off.
- After they’ve cooled slightly, cut the muffin open and slater on a pat of butter. Sooooo tasty!
- Use ripe bananas. They are the sweetest and have the most flavor.
- Fill your muffin tin with batter almost to the top. That way you’ll have nice big bananas! Do your best to fill each tin evenly.
- Use a toothpick to check for doneness. Insert the toothpick in the center of a muffin. If it comes out clean and without gooey batter stuck to it, you know your muffins are ready to come out.
- Not a fan of nuts? Leave out the pecans or substitute another nut.
- Add some chocolate chips or butterscotch chips in the muffin batter.
- Add some a teaspoon of cinnamon to your batter for a little more spice.
- Include some fresh blueberries in your batter for a banana/blueberry combination.
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- 1 egg, beaten
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 4 bananas, mashed
- 2 tablespoons milk
- 1/3 cup butter, melted
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup pecans, chopped
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Preheat oven to 350F. Grease a muffin pan.
- Add egg, vanilla, sugar, bananas, milk and butter to a bowl and stir to combine.
- In another bowl, stir together flour, baking powder, baking soda and salt.
- Add wet ingredients to dry ingredients and stir to combine.
- Using a cookie scoop, add muffin batter to muffin pan until 2/3 full.
- In a small bowl, stir together pecans, brown sugar and cinnamon. Sprinkle on top of muffin batter.
- Bake for 23 to 25 minutes, until a toothpick comes out of the center clean.
- Let cool slightly before removing from muffin pan.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 282mgCarbohydrates: 36gFiber: 2gSugar: 19gProtein: 3g