Light, tender, cake like banana muffins with incredible nutty flavor, topped with crunchy, buttery streusel!
This past weekend I wanted to make a treat for my kids in honor of the start of school. We had several overripe bananas, using my Banana Graham Oat Bread recipe as the base and a few additions and presto you have these beautiful muffins!
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First make up the basic recipe for my Banana Graham Oat Bread, then add a tablespoon of heavy cream, buttermilk or milk.
Preheat oven to 350° and line muffin tin with cupcake liners or , I love these !
LIGHT, MOIST, CAKE LIKE MUFFINS
Using a fill prepared about 2/3 full with batter, set aside and preheat your oven to 350°.
TIP | If you prefer “naked” muffins, simply bake as is, or top each muffin before baking with a little and a sprinkle of cinnamon.
Next, make your streusel (drool!) topping, it really just takes a minute!
In a small bowl add 1/2 cup all-purpose flour, 1/3 cup natural cane sugar and 1/3 cup brown sugar, mix with a fork, then add 4 tablespoons softened butter.
Using a fork (or even your fingers), mix until the mixture starts to hold together when pressed.
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.
TIP | 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!
Makes between 18-20 muffins depending on how full you fill the cups. Cool on rack for 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.
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If you enjoyed this recipe, check out these other wonderful baked snacks:
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Banana Graham Streusel Muffins
Light, tender, cake like banana muffins with incredible nutty flavor, topped with crunchy, buttery streusel.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 20 muffins
- Category: Muffins
- 3-4 ripe bananas (medium-large), mashed with fork
- ½ cup butter, room temperature
- ½ cup 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 (I like Bob’s Red Mill)
- ¼ cup oat flour (I used Bob’s Red Mill)
- ¼ cup graham flour (I used Bob’s Red Mill) 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 flour
- ⅓ cup cane sugar
- ⅓ cup brown sugar (packed)
- 4 tablespoons soft butter
- 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 for bananas)
- Preheat your oven to 350° (325° for dark non-stick style pans) and spray your pans with non-stick spray or oil (I like Coconut oil)
- In a medium mixing bowl, measure your oat flour, unbleached flour and graham flour and mix together using a whisk along with baking soda and salt.
- 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 your natural cane sugar and your honey, cream again until sugar and honey are combined well with butter and mix for 1-2 minutes on medium.
- Lightly beat your eggs in a small bowl.
- With mixer on low add in your mashed bananas along with the eggs and mix until combined, about a minute, scrape sides of bowl to release any butter if needed.
- Add vanilla and mix to combine.
- 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.
- Add 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.
- If desired sprinkle with a little demerara sugar and cinnamon.
- Or make streusel by combining streusel ingredients combining well with fork until well combined, you might even want to use your fingers.
- 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.
TIPS | 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!
TIP | If you cannot find Graham Flour, a light whole wheat, whole wheat pastry flour or all-purpose flour may be substituted.
DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.