Banana Streusel Muffins
Super soft banana filled muffins with a crunchy streusel topping; these are one seriously delicious way to start your day!
Servings 12
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
I usually advocate the use of proper butter, but by chance last year I used a low fat vegetable spread to make a crumble and it made the crunchiest, most delicious crunchy crumble ever, so I use Clover Light for my streusel toppings now!