Light, tender, cake like banana streusel muffins with incredible nutty flavor with crunchy, buttery streusel topping! Healthy muffins with oat and graham flours! What is it about banana bread and muffins? You don’t even have to like bananas to enjoy these muffins!
Bakery Style Banana Streusel Muffins
In honor of school starting this week, I wanted to make a treat for my kids. We had several overripe bananas and using my Banana Graham Oat Bread recipe as the base and a few additions and presto you have these beautiful muffins!
What treats do you enjoy making when your kids start back to school? Or perhaps you are making these for your grandkids, or toddlers, or maybe are are just a “kid” at heart! Doesn’t really matter who, just make them!
Simply make up the recipe for Banana Graham Oat Bread, adding a tablespoon of heavy cream, buttermilk or milk.
Preheat oven to 350° and line muffin tin with cupcake liners or silicone cupcake liners, I love these tulip liners, I love how they easily contain everything without compromising the beauty of the muffin!
WHOLE GRAIN Banana Streusel MUFFINS
Using a large scoop fill prepared muffin tin about ⅔ full with batter, set aside and preheat your oven to 350°.
SKIP THE STREUSEL
If you prefer “naked” un-streuseled muffins, simply bake as is, or top each muffin before baking with a little Demerara sugar and a sprinkle of cinnamon and I’m pretty sure I snuck some chia seeds in there, I’m like that.
Bake as directed!
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Next, make your streusel (drool!) topping, it really just takes a minute!
In a small mixing bowl bowl add all-purpose flour, all-natural cane sugar and brown sugar; mix with a fork, then add 4 tablespoons softened butter.
Using a fork, I prefer using my fingers, mix until the mixture starts to hold together when pressed. You can make this ahead and place in fridge or freezer until ready to use, the rechilling of the butter will help the streusel keep its form when baking.
Evenly sprinkle (keeping some larger chunks) over the tops of uncooked muffins.
Bake at 350° for 18-20 minutes until toothpick inserted comes out clean.
I actually made half streusel and half sugar topped, if you do the same, simply make half of the streusel recipe, unless you really love them loaded with streusel…which I do…but I didn’t…I don’t know why! Sigh!
Cool on cooling rack for about 5 minutes before removing to cool completely. Store in sealed container, on the counter for up to 4 days, in the fridge or for freezer several weeks. These are great to pop in lunch boxes or take out of the freezer in the morning for a morning treat.
These didn’t last long in our house, easy to grab and go for a quick snack! I sure hope you enjoy these Banana Streusel Muffins!
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MORE AFTERSCHOOL SNACKS
- Pumpkin Bread with Browned Butter Maple Glaze
- Banana Nutella Bread
- The Best Chewy Chocolate Chip Cookies
- Honey Bran Muffin {Mimi’s Copycat}
- Soft Baked Granola and Yogurt
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Banana Graham Streusel Muffins
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Ingredients
- 3-4 ripe bananas medium-large, mashed with fork
- ½ cup butter room temperature
- ½ cup all natural cane sugar may substitute regular sugar
- ¼ cup local honey may use all honey or all sugar
- 2 eggs lightly beaten
- 1 cup flour unbleached, all-purpose
- ¼ cup oat flour I used Bob’s Red Mill, all purpose may be subbed
- ¼ cup graham flour light whole wheat, pastry flour or All-Purpose flour may be substituted
- 1 teaspoon baking soda
- ½ teaspoon salt scant if using salted butter
- 1 teaspoon vanilla
- 1 tablespoon cream may substitute buttermilk or milk
OPTIONAL MIX INS
- 1 cup walnuts rough chopped
- ½ cup raisins
STREUSEL TOPPING
- ½ cup all-purpose flour
- ⅓ cup cane sugar
- ⅓ cup brown sugar packed
- 4 tablespoons soft butter
Instructions
- Place your soft (overripe) bananas in a bowl and using a fork, mash the bananas until soft and chunky, doesn’t need to be real smooth. (see notes on bananas)
- Preheat oven to 350° (325° for dark non-stick style pans) and spray your pans with non-stick spray or oil. In a medium mixing bowl, measure oat, unbleached, and graham flours, add baking soda and sea salt whisking until combined. In the bowl of a stand (or handheld) mixer fitted with the paddle attachment, cream your butter on medium-high speed for 1 minute, until light and creamy. Scrape sides if needed. Add natural cane sugar and honey, cream again until sugar and honey are combined well with butter and mix for 1-2 minutes on medium.
- Lightly beat eggs in a small bowl. With mixer on low add in mashed bananas along with the eggs and mix until combined, about a minute, scrape sides of bowl. Add vanilla and mix. With mixer on low, slowly pour in the flour mixture and mix only until combined. If using nuts and/or raisins, mix in now. Scrape sides. Pour cream (milk or buttermilk) mixing on low just until combined. Using a large scoop, fill prepared (lined and sprayed) muffin cups about ⅔ full.
- If desired sprinkle with a little demerara sugar and cinnamon or make streusel…below.
- Combine streusel ingredients combining well with fork or fingers well. Evenly distribute the streusel topping over all of the muffins, leaving some chunks larger. Bake at 350° for 18-20 minutes until toothpick inserted in middle comes out clean. Cool in tin on wire rack for 5 minutes before removing to rack to cool completely. Makes about 18-20 muffins.
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Notes
Nutrition
Miz Helen
Congratulations!
Your post is featured on Full Plate Thursday Top Ten this week! Thanks so much for sharing with us and hope you have a great week.
Miz Helen
Thank you so much Miz Helen!! Honored to be featured this week!
Carlee
These muffins look so good! It has been a while since I baked up some muffins, I really need to change that!
Thanks Carlee, I’m with you. I don’t bake them up enough and they are really so easy.