Description
These Streusel-Topped Banana Nut Muffins are a delicious way to enjoy ripe bananas, featuring a tasty streusel topping and easy prep. Perfect for anyone craving homemade goodness!
Ingredients
Scale
- 1 batch of Easy Streusel Topping, made with oats, walnuts, and cinnamon
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 115g unsalted butter, at room temperature
- 80g granulated sugar
- 120g brown sugar
- 2 large eggs (100g not including shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 150g chopped walnuts, toasted if you like (see notes)
Instructions
- Make the streusel topping using oats, walnuts, and cinnamon. Refrigerate until ready to use.
- Preheat the oven to 430°F / 220°C. Grease a muffin pan with butter or baking spray, and line with muffin liners or bake directly into the pan. Use 10 holes of the muffin tin.
- In a medium bowl, mash the overripe bananas with the Greek yogurt until smooth.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, then add the banana mixture and combine.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet mixture and mix by hand until just combined. Fold in the chopped walnuts.
- Divide the batter among 10 muffin pan holes, filling to the top. Bake for 10 minutes at 430°F / 220°C, then reduce the temperature to 375°F / 190°C and bake for an additional 9-10 minutes until golden brown.
- Remove from the oven and let stand for 5 minutes before transferring to a wire rack to cool completely.
- Store leftovers lightly wrapped at room temperature for up to 4 days, best enjoyed toasted.
Notes
For added texture, toast the walnuts before mixing them into the batter.
Feel free to adjust the quantity of sugar to taste if you prefer a less sweet muffin.
These muffins can be frozen for up to 3 months; just reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 16g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg