Banana Muffin Recipe

Banana Muffin on pink striped napkin with sliced banana

Banana muffin recipe topped with a streusel crumble. Dare I say YUM! These banana muffins are easy to mix up and are great for breakfast, snack, or even dessert.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings servings

Calories 303 kcal

Ingredients

Muffins

4 medium bananas overripe and mashed
2 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg ground or freshly grated
2/3 cup brown sugar
2 large eggs
1/4 cup canola oil
1/4 cup sour cream
1 tsp vanilla

Streusel

1/2 cup all-purpose flour
1/4 cup brown sugar
3 Tbsp butter softened
1 tsp cinnamon

Instructions

Preheat oven to 350℉. Grease or line muffin tins. In a small bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In the bowl of a stand mixer beat eggs and sugar until combined. Beat in oil, sour cream and vanilla. Add dry ingredients and mashed bananas and mix just until combined. Do not over mix. Using a large scoop fill muffin tins 2/3 full.
For the streusel: In a small bowl using a pastry cutter or a fork cut softened butter into sugar, flour and cinnamon until it is crumbly. Sprinkle over muffin batter. Bake at 350 degrees Fahrenheit for 15-20 minutes or until they spring back when touched. Remove from oven and cool on wire rack.

Nutrition

Serving: 1muffinCalories: 303kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 168mgPotassium: 218mgFiber: 2gSugar: 21gVitamin A: 189IUVitamin C: 3mgCalcium: 56mgIron: 2mg

Keyword bananas, breakfast muffin, cream cheese icing, easy banana muffins, overripe banana recipe, streusel topping

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