Super soft banana filled muffins with a crunchy streusel topping; these are one seriously delicious way to kick start your day!
WOOOO I finally managed to get back in the kitchen this week! Poppy is finally on the mend and this week has been a lot less stressful than last week, thank goodness!
She’s now been on her medication for almost 2 weeks, so they are taking effect and she’s pretty much back to normal now. She’s eating, walking, trying to run up and down the stairs…. Throwing a wobbly because we now have a stair gate so she can’t just go upstairs and possibly fall down the stairs.
There are still a few moments where she’ll moan a bit, but it’s normally self-inflicted because she was trying to do too much. It’s so hard to try and get her to understand that she needs to rest and take it easy!
Anyway, let’s talk about these Banana Streusel Muffins because they are simply amazing and the perfect way to use up your overripe bananas!
I am somebody who just cannot get enough of bananas. I love how they make baked goods soft and tender; but I also love them frozen and blitzed into smoothies and milkshakes. They’re so versatile and something I always have on hand in the kitchen.
Even though I love bananas, I don’t think I’ve shared many banana recipe on my blog! Haha normally because for me to bake with a banana it has to be REALLY overripe… like black and almost dead because I think they’re best when they’re super soft and brown and I’ll just eat them!
I’ve shared a couple of banana bread recipes, but not muffins and I thought it high time that changed, since I’m getting kind of bored of my oatmeal breakfast every single day.
So, I made the softest banana muffins I’ve ever had the pleasure to eat and then topped them off with an oaty, sweet, buttery streusel because sometimes you need a bit of crunch in your life.
One of these slightly warmed with butter and a mug of coffee? The absolute best way to start your morning!
Banana Streusel Muffins
Ingredients
- For the Streusel:
- 1/2 stick (56g) unsalted butter/margarine, cold and cubed (see note)
- 3 tbsp light brown sugar
- 1/4 cup (35g) plain flour
- 1 cup (80g) rolled oats
- For the muffins:
- 2 large, overripe bananas; to make 1 cup of mashed banana (260g)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (100g) light brown sugar
- 2 1/2 cups (350g) plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
Instructions
- Preheat the oven to 180C/350F and spray a 12 hole muffin tin with cooking spray. I use Wilton Bake Easy.
- Place butter/margarine, sugar, flour and oats into a small bowl and rub the mixture together until well combined and you have some small and some larger lumps of mixture. Mixture will be sticky where there are lumps of butter with oats stuck to them; this is great! The bigger lumps make crunchier bits of streusel!
- Place bananas into a large bowl and mash with a fork until smooth.
- Add in the eggs, vegetable oil, vanilla extract and light brown sugar and whisk until well combined and smooth.
- Add in the flour, baking powder, bicarb and salt and whisk until the mixture comes together and there are no lumps of flour. Be careful not to beat too much as muffins will turn out rubbery!
- Divide the batter between your prepared muffin tin, filling the holes level.
- Press around 1tbsp of streusel topping lightly into the top of the muffins and then place in the oven for 14-18 minutes; until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan for 10-15 mins, before transferring to a wire rack to cool completely.
- Once cool, Banana Streusel Muffins will keep in an airtight container, at room temperature, for 5 days.
- Either serve at room temperature, or warm for 20-30 seconds in the microwave and serve with some butter - In my opinion, bananas (and pumpkin) baked goods taste better on the second day!
Notes
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