if you like banana bread, you will adore these banana muffins. The crunchy nut streusel topping makes these muffins especially tasty. These muffins really taste best right out of the oven, but you can store them in an airtight container for several days or pop in a zipper-sealed plastic storage bag and put in the freezer for several months.
Don't Miss: Chocolate Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 18 muffins
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3 very ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup butter, melted
- 1 large egg
- Topping for Banana Muffins:
- 1/3 cup firmly-packed dark brown sugar
- 1/4 cup finely-chopped walnuts
- 2 Tbsp. all-purpose flour
- 2 Tbsp. butter
Preparation:
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners or spray generously with cooking spray.
- Stir flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl.
- In a large bowl, beat bananas, sugar, butter and egg together with an electric mixer until creamy. Fold the flour mixture into the banana mixture, stirring until combined. But do not overmix.
- Spoon into muffin tins.
- Stir brown sugar, walnuts and flour together. Cut in butter until mixture becomes crumbly. Sprinkle over muffin batter.
- Bake 18-20 minutes.
