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Banana Walnut Muffins with Streusel Topping

Banana Walnut Muffins with Streusel Topping for Cozy Mornings

Enjoy the delightful balance of tender Banana Walnut Muffins with a crunchy Streusel Topping, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Whole wheat flour can be used.
  • 1 tablespoon baking powder Opt for aluminum-free.
  • 0.5 teaspoon salt
  • 3 large mashed overripe bananas Use black bananas for the best flavor.
  • 0.75 cups sugar Can reduce or substitute with honey.
  • 0.33 cups vegetable oil Can be swapped for melted butter or coconut oil.
  • 2 large eggs Use flax eggs for vegan.
  • 1 teaspoon cinnamon Optional, enhances flavor.
  • 1 teaspoon vanilla extract No substitutes preferred.
  • 0.5 cups chopped walnuts Can replace with almonds or omit.
  • 0.5 cups ripe banana chunks
For the Streusel Topping
  • 0.5 cups all-purpose flour No substitutions.
  • 0.5 cups dark brown sugar Light brown sugar works too.
  • 0.25 cups chopped walnuts Can omit.
  • 0.5 teaspoon cinnamon Try nutmeg for a unique twist.
  • 0.25 cups cold unsalted butter Vegan butter is an alternative.

Equipment

  • Muffin tins
  • Mixing bowls
  • Whisk

Method
 

Baking Instructions
  1. Preheat the oven to 425°F (218°C) and line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, mash ripe bananas and mix in sugar, vegetable oil, eggs, cinnamon, and vanilla.
  4. Gradually add the dry mix to the wet, whisking until just combined, then fold in walnuts and banana chunks.
  5. In a small bowl, combine flour, brown sugar, walnuts, cinnamon, and cut in butter until crumbly.
  6. Spoon batter into muffin liners and sprinkle streusel topping over each.
  7. Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for 11-13 minutes.
  8. Cool muffins in the pans for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

For best results, use overripe bananas and avoid overmixing the batter. Let cool properly for optimal texture.

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