Deliciously fluffy and moist Banana Muffins, the cinnamon streusel topping make these really special.
Wondering what to do with those over ripe bananas? These muffins are a great solution and they are really quick and easy to make.
These muffins have a wonderful banana flavour. They are fluffy with a moist interior and are topped with a delicious cinnamon streusel topping.
They are wonderful for breakfast, as a light snack with coffee, or in lunch boxes.
You may also like this easy banana bread with whipped butter.
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Using frozen bananas
However, if like us, your bananas rarely stick around long enough to become over-ripe, freeze ripe bananas so you always have some on hand.
Freeze them with the skin on, or peel them first and transferred to a zip-loc bag. Then bring them to room temperature before using.
Step by step shots
- Preheat the oven. Combine the flour, baking soda, baking powder and salt
- Mash the bananas, then add to a bowl with vanilla, sugar, melted butter and eggs. Mix well.
- Pour the wet ingredients into the bowl with the dry ingredients, then mix till there are no lumps of flour. Take care not to over mix or this will produce dense muffins.
- Line a muffin tray with muffin paper and bake.
Combine the brown sugar, flour, ground cinnamon in a mixing bowl, then add butter and mix well. Sprinkle over the muffins and bake.
Stir ½ cup, milk or dark chocolate chips into the batter before spooning into the muffin tray.
Keep the muffins in an airtight container and keep in a cool place.
The muffins also freeze very well. Keep in zip-loc bags for up to 3 months.
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Banana Muffins With Streusel Topping
For the muffins
- 3 over ripe bananas mashed
- 1 medium egg beaten
- 180 g flour 1½ cups, sifted
- 150 g sugar ¾ cup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 80 g melted butter ⅓ cup
- 1 teaspoon vanilla
- 70 g light brown sugar ⅓ cup
- 2 tablespoons flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon softened butter
- Preheat the oven to 375℃/190℃. Grease 12 muffin cups, or line with muffin paper.
- In a large bowl, combine 180 g flour, ⅛ teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder.
- In a separate large bowl, blend 3 over ripe bananas, 1 teaspoon vanilla, 150 g sugar, 80 g melted butter and 1 medium egg.
- Stir the banana mixture into the flour mixture until it is moistened and there are no lumps of flour (take care not to over-mix it).
- Spoon the mixture into the muffin tray.
For the streusel topping
- In a small bowl, combine 70 g light brown sugar, 2 tablespoons flour and ¼ teaspoon ground cinnamon
- Add 1 tablespoon softened butter and mix well. Sprinkle over the muffins.
- Bake in the preheated oven for 15 minutes. Allow to cool on a wire rack.
- Freeze ripe bananas so you always have some on hand. They can be frozen with the skin on or peeled and transferred to a zip-loc bag. Bring to room temperature before using.
- Stir the mixture by hand to avoid over-mixing, this avoids a dense muffin.
- Stir ½ cup chocolate chips into the batter before baking.
- Store muffins in an airtight container and leave in a cool place.
- Freeze in a zip-loc bag for up to 3 months.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
I’m a big fan of banana bread and banana muffins. These will definitely be also good for my late night teas. Thanks for sharing!