Banana Streusel Muffins are a great way to use up overripe bananas. These delicious muffins with streusel topping will have everyone coming back for more.
I buy bananas pretty often, but many times I forget about them on the counter until I noticed they are overripe. I usually end up adding them into smoothies or making banana bread. But sometimes for a change of pace, I use them to make Banana Streusel Muffins. My toddler doesn’t even like bananas but loves these muffins!
If you don’t know what streusel is, it’s basically a crumb topping that’s made up of brown sugar, flour, cinnamon and butter. To make streusel, combine the sugar, flour and cinnamon in a small bowl. Then add the cold butter and cut it in with a pastry blender. I usually cube the butter to make it a little bit quicker. If you don’t have a pastry blender, you can use two knifes to cut the butter into the sugar mixture until the mixture looks like crumbs. Then sprinkle the streusel on top of the muffin cup batter and bake.
- 1½ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ¾ tsp. cinnamon
- ½ tsp. nutmeg
- 1 egg, lightly beaten
- 3 bananas, mashed
- ½ cup white sugar
- ¼ cup brown sugar
- ⅓ cup oil
- 1 tsp. vanilla extract
- ⅓ cup brown sugar
- 2 Tbs. flour
- ¼ tsp. cinnamon
- 1 Tbs. butter
- Preheat oven to 375 F. Line muffin tins with liners.
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl, beat together the egg, bananas, white sugar, brown sugar, oil and vanilla extract. Stir into the flour mixture just until blended. Spoon batter into muffin cups.
- In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter into mixture. Sprinkle topping over the muffins.
- Bake for 18 minutes or until inserted toothpick comes out clean.
