Best Banana Muffins are a great grab and go breakfast for those hurry up mornings. If you have bananas on your counter that are getting overly ripe this recipe is a great way to use them up.
These best banana muffins are a step above your everyday banana muffins, they have a yummy streusel added to the top of the muffin. In my book streusel makes everything taste better.
I like making muffins and sharing them with my kids. My kids are grown and out on their own. I know they all have busy schedules and they don’t always have time to fix a nourishing breakfast for themselves. I feel like I can help them out a bit by offering them tasty muffins once in a while.
- Flour – All-purpose flour works for this recipe.
- Baking Powder
- Baking Soda
- Egg – They should be at room temperature.
- Bananas – I would say with the banans the riper the better.
- Butter – The butter should be melted.
- Vanilla – Normally I don’t put vanilla in my muffins, but I like the flavor the vanilla gives to these muffins.
- Oats – Oats are used in the streusel, I like using old fashion oats. I like the way the big pieces of oats look on top of the muffin.
- Brown Sugar – I like the taste of the brown sugar in the streusel, but white granulated sugar can be used in its place if you don’ t have brown sugar on hand.
- Walnuts – If you don’t have walnuts you can use pecans or peanuts, or whatever nut you prefer.
- The bananas used for the muffins should be ripe. They will mash up easier and mix into the batter easier.
- Do not over mix the batter. Add the wet ingredients with the dry ingredients and mix as little as possible, just until the ingredients are incorporated. Over mixing will result in a coarse muffin full of tunnels.
- Do not over bake muffins, they will turn out dry. To check if the muffins are done by using a toothpick, inserted in the middle of a muffin or two if the toothpick comes out clean you know the muffin is done. Check them for doneness a few minutes before the baking time is up.
- Muffins are best eaten when they are fresh on the first day. To keep the muffins for a longer time store them in an airtight container in the refrigerator.
- Muffins can be frozen. Store them in a freezer container and they will keep for up to 3 months.
Steps for making the Best Banana Muffins:
Preheat the oven to 350 degrees F. Grease or line the muffin tins with paper liners.
Mix the flour, baking powder, baking soda, salt, and cinnamon together and set aside. Whisk together the bananas, sugar, egg, butter, and vanilla in a large bowl.
Add the flour mixture to the wet ingredients and fold in just until the dry ingredients are moistened.
Fill the muffins tin, divide the batter between 12 muffin tins.
Make the streusel topping. In a small bowl combine the butter, brown sugar, oats, flour, cinnamon, and walnuts and with a fork or using your finger mix until the ingredients are combined.
Divide the streusel topping between the muffins.
Place the muffins in the preheated oven and bake for 14 to 16 minutes.
Remove from the oven and cool the muffins in the tins for 2 to 3 minutes, remove from the tins and continue cooling on the cooling rack.
Looking for other breakfast recipes? Check out these recipes:
- Egg Sausage Breakfast Calzones
- Blueberry Lemon Cream Cheese Muffins
- Lemon Poppy Seed Scones
- Baked Leftover Potatoes with Eggs
Best Banana Muffins
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium bananas about 1 1/3 cups
- 3/4 cup sugar
- 1 large egg
- 1/3 cup butter melted
- 1 1/2 teaspoon vanilla
- 2 tablespoons old fashion oats
- 2 tablespoons flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
- 2 tablespoons walnut chopped
- Preheat the oven to 375 degrees F. Grease the muffin tins or line them with paper liners
- Mix together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
- Whisk together the mashed bananas, sugar, egg, melted butter, and vanilla.
- Add the flour mixture and fold in just until the dry ingredients are moistened.
- Divide the batter between 12 muffin tins. The tins should be about 3/4 full.
- Make the streusel topping. In a small bowl add the oats, flour, brown sugar, cinnamon, butter, and walnuts, using a fork or your fingers mix together until well combined.
- Divide the streusel topping between the muffins.
- Place the muffins in the oven and bake for 14 to 16 minutes. Use a toothpick check to muffins to see if they are done. Insert the pick in the muffin if it comes out clean the muffins are done.
- Remove from the oven and cool in the muffin tins for 2 to 3 minutes, then remove for the tins and continue cooling on the cooling racks.
- Use ripe bananas so they blend in easily with the wet ingredients.
- Do not over mix the muffin batter, it is okay to have lumps in the batter.
- Check for doneness with a toothpick a few minutes before the end of the baking time.
- The muffins freeze well for up to 3 months.