Moist and delicious banana muffins with a crumbly cinnamon streusel topping. This is such a yummy way to use up those over ripe bananas!
I am the queen of over ripe bananas. My little girl loves them. But why I haven’t learned by now that she can’t eat a huge bunch of ten in a week, I really don’t know. But that’s ok because I love to bake them in something delicious. Banana bread is my favorite!
So when thinking of what I should make this time, I decided to make these banana bread muffins. They would be perfect for the kids to grab before school or even make a yummy after school snack.
These muffins were the bomb. And the cinnamon streusel on top was the perfect finishing touch. All of the goodness of banana bread are packed into these muffins.
My favorite part of banana bread is the banana smell that fills the house while it is baking. The nice thing is that these are ready in 20 minutes. These are so good while they are still warm and bake so moist and delicious.
They became a huge hit with everyone in the family. Every muffin was eaten by the end of the day. But how can you not love everything about a delicious baked banana bread packed into a muffin? You will love these just as much as we did!
Recipe slightly adapted from Taste of Home
Banana Bread Streusel Muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon ground
- 2 eggs
- 1 cup sour cream 8 ounces
- 1/4 cup butter melted
- 2 bananas medium ripe, mashed ( about 1 cup)
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon ground
- 4 tablespoons butter softened
- Preheat oven to 375. Line a muffin pan with liners or spray with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl beat together eggs, sour cream, butter and bananas. Stir into the dry ingredients until moistened. Add in chopped pecans or walnuts. Fill the muffin cups 2/3 of the way full.
- To make the cinnamon streusel: In a small bowl combine brown sugar, flour, cinnamon and cut in butter until crumbly. Sprinkle on top of the muffins and bake for 20-25 minutes or until toothpick comes out clean and they are slightly golden. Makes about 12 muffins.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
These turned out real good. I cut back on the sugar . Still delicious!!
So amazingly good, unbelievably fluffy, wow! I used two-thirds of a cup of sugar rather than one cup and may even use less next time and they were still incredible.
Just made these (sans the streusel) and they turned out AMAZING! So banana-y (I understand that’s not the word) and fluffy! Love them!
(The website is still not letting me leave a higher than 2-star rating; if I could, I would definitely give this 5 stars!)
I consider myself a fairly good baker and find that using cold butter makes a much better streusel. Also, it is easier to crumble after putting it in the freezer for a few minutes if it is too soft. And after all of that, the streusel melted together. So next time, I will definitely use cold butter; although it will be harder to cut the butter into the streusel ingredients.
Are you it’s TBSPs (and not TSPs) of butter for the streusel? Because mine did not stay crumbly AT ALL.
Looks sooo good yummy
I found this recipe on Pinterest and it is by far the most amazing banana recipe I have ever made! Thank you so much for sharing this!
Are there any acceptable substitutes for sour cream? I already made my hubby go to the store once today haha and I don’t have enough sour cream for this recipe. Thanks 🙂
If I wanted to use self-rising flour, do I omit the baking soda and baking powder??
Seems like your ingredients would also work for one 9 x 5 loaf pan. What do you think