Banana Streusel Muffins

Pallet and Pantry
by Pallet and Pantry
18 Servings
40 min

If you've ever checked out the recipes on my blog you will find that I have a thing for all things with streusel toppings! Pies, fruit cobblers, and yes, muffins! There is just something about those buttery-sweet crumble toppings that I think just makes everything so much better!

So when I decided to 'amp' up the flavor of my traditional banana muffin recipe, I thought what could add more flavor than a streusel topping? And since nuts and bananas go hand in hand, I also decided to add almonds to the mix and it turned out to be the flavor boost my muffins needed!!!

Recipe details
  • 18  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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For the Muffins
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup vegetable oil
  • 3 Tablespoons milk
  • 1/2 teaspoon vanilla
  • 3 bananas ripe (mashed)
  • 2 eggs
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 4 Tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/4 cup sliced almonds
For the Muffins
Preheat oven to 350.
Grease muffin tins or line with paper liners.
Combine sugar, oil, and eggs in a large mixing bowl. Add in bananas.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly stir flour mixture into banana mixture.
Add in the milk and vanilla. Stir until just combined.
Fill muffin tins 2/3 full.
For Streusel Topping and Baking
Combine ingredients for streusel using a fork.
Sprinkle the streusel over the top of each muffin.
Bake for 25-27 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Remove muffins from the oven and allow to cool for 5 minutes before removing from tins and allowing to cool completely. Store in an air-tight container. Makes 18 muffins.
Pallet and Pantry
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