Banana Streusel Muffins

Name: Banana Streusel Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 35 min
Yield: 15
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 large egg; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 3 large bananas, mashed; 2/3 cup milk; 1/3 cup granulated sugar

Recipe GLPR1879b5772e1c5e

Bread

35 min

174 cal

Servings: 15

Oven

SNAP eligible

Golden and tender muffins loaded with ripe bananas and topped with a buttery cinnamon streusel. Perfect for breakfast or brunch, these easy-to-make muffins deliver warm, comforting flavors that everyone will enjoy.

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Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

3 large bananas, mashed

2/3 cup milk

1/3 cup granulated sugar

Directions

Preheat your oven to 350°F. Line a 15-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
In a large bowl, whisk together the egg and brown sugar until smooth with no lumps remaining.
Add the melted butter and vanilla extract to the egg mixture and whisk until combined. Fold in the mashed bananas and stir until well blended.
Gently fold the reserved dry ingredients into the banana mixture until just combined. Do not overmix. Stir in the milk until the batter is just combined.
To prepare the streusel topping, whisk together the granulated sugar, cinnamon, salt, and melted butter in a small bowl. Whisk for about a minute or two until the sugar begins to dissolve. Switch to a wooden spoon and stir in the flour until the mixture resembles coarse crumbs with a slightly moist, paste-like texture.
Divide the muffin batter evenly among the prepared liners, filling each about two-thirds of the way full. Sprinkle the streusel topping generously over each muffin.
Bake for 15 to 17 minutes, until the tops are no longer wet and have turned slightly golden brown.
Remove the muffin tin from the oven and let the muffins cool in the pan until they are cool enough to touch. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a pantry staple or produce aisle standard at any Charlotte grocery chain; bananas are reliably cheap year-round. The 35-minute stated time is honest for mixing and baking, though home bakers should add five minutes for cooling slightly before eating. Cost per serving lands around 35–45 cents—modest because butter and eggs are the main drivers and 15 muffins spread that thin. These reheat well in a toaster oven and freeze beautifully, making them practical for weekday breakfasts or lunchbox additions, but the recipe is neither sophisticated enough nor distinctive enough to stand out as a keeper in rotation.