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These banana muffins are light and tender with a hint of cinnamon and are topped with a delicious streusel topping. All you need are three ripe bananas.
Whether you are looking for something for breakfast or just an after school treat, these banana muffins are the answer. You can have fresh, warm muffins out of the oven in about 30 minutes. It is quicker than making banana bread and you get the same delicious taste.
If you have ripe bananas you probably have just about everything you need to make these banana muffins on hand. They are so easy to make and are moist and delicious. And they have a wonderful streusel topping. In my oppinion, that is the best part of the muffin.
Ingredients Needed
- Bananas, you want the bananas to be soft and have brown spots on the skin.
- All Purpose Flour
- Sugar, granulated sugar and brown sugar
- Eggs
- Sour Cream, you can also use plain Greek yogurt
- Vegetable Oil
- Butter
- Vanilla Extract
- Baking Powder
- Cinnamon
- Salt
How to Make Banana Muffins
- Mix together oil, bananas, eggs, sour cream and vanilla.
- Add in sugar and stir until combined.
- Combine flour, baking powder, salt and cinnamon in a bowl.
- Add dry ingredients to the batter and mix until just combined and moistened.
- Fill prepared muffin tins 2/3 full.
- Combine brown sugar, flour and cinnamon in a small bowl to make struesel.
- Cut in butter until mixture is like course crumbs.
- Sprinkle streusel topping over top of batter in muffin tins.
- Bake at 375 degrees F. until a tooth pick comes out clean, about 16-18 minutes.
- Remove from oven and allow to cool on a rack.
Tips from leigh Anne
- Make sure to use ripe bananas. You them to be soft and have brown spots on the skin.
- Mix batter until just combined. Do not over mix or the muffins will be tough.
- I line my muffin tins to make the muffins easier to remove. You can also spray the muffin tins if you don’t have liners.
- Alway use a scoop to make sure the muffins are evenly sized. This helps them to bake evenly.
- The streusel topping is optional, but I highly recommend it. You can also just sprinkle cinnamon sugar over the top of them before baking.
Frequently Asked Questions
Can you freeze muffins?
Muffins freeze really well. They can be stored in an airtight container on the counter for 3-4 days or a few days longer if kept in the refrigerator. They can be kept in an airtight container in the freezer for 2-3 months. Allow them to thaw on the counter after removing them from freezer.
Check out more delicious muffin recipes:
- Orange Marmalade Muffins
- Zucchini Muffins with Lemon Glaze
- Lemon Almond Muffins
- Cinnamon Roll Muffins
- Lemon Streusel Muffins
Be sure and follow me over on You Tube for weekly cooking demos.
Banana Muffin Recipe
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain Greek yogurt
- 3 bananas ripe
- 2 eggs
- 2 tsp vanilla
- 1 cup sugar
- 1 Tbsp baking powder
- 2 cups all purpose flour
- 1/2 tsp salt
Streusel
- 1/3 cup brown sugar
- 1 Tbsp flour
- 1/8 tsp cinnamon
- 1 Tbsp butter
Instructions
- Preheat oven to 350 degrees F
- Mix together oil, bananas, eggs, sour cream and vanilla.
- Add in sugar until combined
- Add in dry ingredients and mix until just combined and moistened.
- Grease muffin tin or line with paper liners. Fill muffin tins 2/3 full.
- Sprinkle with 1 Tbsp streusel topping.
- Bake at 350 degrees for 20 minutes or until a tooth pick comes out clean.
Streusel
- In a small bowl combine brown sugar, flour and cinnamon.
- Cut in butter until mixture is like course crumbs. Sprinkle over top of batter in muffin tins.
Nutrition Facts:
Linda says
These were delicious, so soft and tender but so incredibly sweet. I cut the sugar down to 3/4 cup just by looking at the recipe and I’m glad I did. Next time I will add even less, probably 1/2 cup and I’m sure they will still be delicious. The topping adds an extra sweetness. They came together very quickly and easy.