Banana Bread Streusel Muffins
Moist and delicious banana muffins with a crumbly cinnamon streusel topping. This is such a yummy way to use up those over ripe bananas!
Servings: 12 Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 eggs
- 1 cup sour cream
- ¼ cup melted butter
- 2 ripe mashed bananas, about 1 cup
- ½ cup chopped pecans or walnuts, optional
Cinnamon Streusel
- ½ cup brown sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 4 tablespoons softened butter
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners or spray with non-stick cooking spray.
- Combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon ground cinnamon in a large bowl. Set aside.
- In a medium bowl add 2 eggs, 1 cup sour cream, ¼ cup melted butter, and 2 ripe mashed bananas, Beat together using a hand mixer until smmoth.
- Stir in the flour mixture until moistened. Add in ½ cup chopped pecans or walnuts, if using. Fill the muffin cups ⅔ of the way full.
- In a small bowl, combine ½ cup brown sugar, 3 tablespoons all-purpose flour and ¼ teaspoon ground cinnamon. Using the back of a fork, cut in 4 tablespoons softened butter until crumbly.
- Sprinkle on top of the muffins and bake for 20-25 minutes or until a toothpick comes out clean and they are slightly golden.
Nutrition
Calories: 347kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 223mg | Potassium: 196mg | Fiber: 2g | Sugar: 29g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
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