Healthy Banana Streusel Muffins

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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 2/3 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!

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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Yield: 20 muffins

Banana Graham Streusel Muffins

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Light, tender, cake like banana muffins with incredible nutty flavor, topped with crunchy, buttery streusel.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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 unbleached all purpose flour
• 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

1. 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)
2. 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.
3. 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 2/3 full.
4. If desired sprinkle with a little demerara sugar and cinnamon or make streusel...below.
5. 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.

Notes

BANANAS | Ever wonder why there is the plastic wrapped around the stem on the bunch of bananas, it slows down the browning process! So if yours didn't come with that, wrap the produce bag around the stem or individually wrap the stems in plastic wrap. If however; they have gone beyond the point of enjoyment; simply peel, wrap the banana in plastic wrap and place in a freezer baggie and freeze until ready to use. Thaw on counter until soft and mash for recipe. They will be brown and a lot of liquid will have come out of them. Mash it all up!

GRAHAM FLOUR | If you cannot find Graham Flour, substitute with a light whole wheat, whole wheat pastry flour or all-purpose flour.

OAT FLOUR | Did you know you can blend rolled oats in your blender and make flour! You bet, try it, it adds a delightful chewiness to the muffins.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Anchor Hocking 2 Quart Glass Batter Bowl With Lid 
• 
  Silicone Spatula Set - 6 Piece Non-Stick Rubber Spatula Set 
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  kitchenaid
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  Resinta 150 Pieces Tulip Baking Paper Cups Cupcake Muffin Liners Wrappers, Brown, Natural and White
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  Nordic Ware Naturals Aluminum NonStick Muffin Pan, Twelve 2-1/2 Inch Cups
• 
  Pampered Chef Small Batter Bowl - 32 ounces

Nutrition Information:

Yield:

20 muffins

Serving Size:

1 muffin
Amount Per Serving: Calories: 361Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 223mgCarbohydrates: 57gFiber: 3gSugar: 23gProtein: 7g

The nutritional information is estimated and may not be entirely accurate.

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