Banana Nut Muffins with Streusel Topping are made with simple ingredients and perfect with a cup of coffee or tea. Make a small-batch today.
Do you like a sweet or savory breakfast? If you like a little something sweet with your morning coffee you will love these banana nut muffins with streusel topping. This small-batch recipe makes 6 moist banana muffins. Not too many that you get tired of eating them but enough to get you through the week, unless you decide to share. You can double the recipe if you want to have extras to freeze for after school snacks, or to make ahead for weekend brunch.
Have lots of bananas, try my old fashioned banana cake or the ultimate banana bread recipe. Both are family favorites.
Small Batch Banana Nut Muffins with Streusel Topping
These moist and delicious muffins are easy to make and call for just a few basic ingredients. The sweet banana flavor paired with the buttery streusel is a match made in breakfast heaven.
Streusel Ingredients
- ¼ cup all-purpose flour
- 3 tablespoons dark brown sugar
- 2 tablespoons unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- ¼ cup walnuts or pecans, toasted and chopped
- pinch kosher salt
Banana Muffin Batter
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 small, overripe bananas, mashed
- ¼ cup packed light brown sugar
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 large egg, slightly beaten
- 2 teaspoons vanilla extract
- ¼ cup walnuts, toasted and chopped
Directions Banana Nut Muffins with Streusel Topping
- Preheat oven to 400 F.
- Lightly spray 6 standard size muffin tins with cooking spray, or line with cupcake liners, set aside.
- Prepare the buttery streusel:
- In a small bowl, mix together the flour, dark brown sugar, butter, cinnamon and toasted(cooled) walnuts. You can use a fork or your hands to make pea sized crumbles.
- Make the muffin batter:
- In a small mixing bowl, stir together the flour, baking powder, salt and cinnamon.
- In a large bowl, using a hand mixer, mix the ripe bananas, light brown sugar, milk, vegetable oil, egg, and vanilla extract together until well blended.
- Add the dry ingredients and the toasted nuts to the wet ingredients and mix on low until just combined. Do not over mix the batter or you will have tough muffins.
- Spoon the batter into prepared muffin cups or muffin liners, then add the streusel to the top of each muffin.
- Bake the muffins for 15 minutes or until golden brown and a skewer inserted in the center of a muffin comes out clean. Start checking the muffins at 12 minutes so that the topping does not get too dark.
- Remove the muffins from the pan and cool on a wire rack.
How to store banana muffins
To store the muffins, wrap in plastic wrap or place in an airtight container. Muffins are best served the day they are made but can be stored for up to 3 days. If you would like to freeze them, wrap in plastic or use freezer bags.
Variations
- Add chocolate chips or peanut butter chips
- Use pecans instead of walnuts
- Add coconut.
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UNTIL NEXT TIME
The next time you have ripe brown bananas and don’t feel like making quick bread I hope you try this banana muffin recipe.
Before you go tell me, what is your favorite way to use ripe bananas?
Have a great day friends, thank you for spending part of your day with me.
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PrintSmall Batch Banana Nut Muffins with Streusel Topping
- Total Time: 25 minutes
- Yield: 6 1x
Ingredients
Streusel Ingredients
- ¼ cup all-purpose flour
- 3 tablespoons dark brown sugar
- 2 tablespoons unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- ¼ cup walnuts or pecans, toasted and chopped
- pinch kosher salt
Banana Muffin Batter
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 small, overripe bananas, mashed
- ¼ cup packed light brown sugar
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 large egg, slightly beaten
- 2 teaspoons vanilla extract
- ¼ cup walnuts, toasted and chopped
Instructions
Directions Banana Nut Muffins with Streusel Topping
Preheat oven to 400 F.
Lightly spray 6 standard size muffin tins with cooking spray, or line with cupcake liners, set aside.
Prepare the buttery streusel:
In a small bowl, mix together the flour, dark brown sugar, butter, cinnamon and toasted(cooled) walnuts. You can use a fork or your hands to make pea sized crumbles.
Make the muffin batter:
In a small mixing bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, using a hand mixer, mix the ripe bananas, light brown sugar, milk, vegetable oil, egg, and vanilla extract together until well blended.
Add the dry ingredients and the toasted nuts to the wet ingredients and mix on low until just combined. Do not over mix the batter or you will have tough muffins.
Spoon the batter into prepared muffin cups or muffin liners, then add the streusel to the top of each muffin.
Bake the muffins for 15 minutes or until golden brown and a skewer inserted in the center of a muffin comes out clean. Start checking the muffins at 12 minutes so that the crumb topping does not get too dark.
Remove the muffins from the pan and cool on a wire rack.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
How yummy, Elizabeth! You share the best sweets! Happy Sunday!
Thank you Kim! Have a wonderful Fathers day with your husband and sons.