Banana Nut Muffins with Streusel Topping

When you are looking for an easy weekend breakfast, you can’t top these banana nut muffins with a streusel topping. They are BIG, delicious and full of flavor.

The topping is fairly light, so the heartiness of the banana and nuts comes through without being too sweet. I love using ripe bananas in muffins to add moisture and flavor. 

This breakfast recipe makes 6 of the very large size muffins. If you want to make them as normal sized muffins, cook them for about 20 minutes.

Banana nut muffins with streusel topping

These muffins are not for the faint of heart. I made them in the large cupcake liners so they are enough for a whole breakfast. 

I’ll often eat 1/2 of one with some fruit and bacon for a well rounded breakfast.

You can enjoy them as a special treat, or cut them in half to save the calories (each whole muffin is about 450 calories) and make them last longer. Either way, they are delicious!

Enjoy!

More muffin recipes

• Vegan Banana Muffins – This dairy-free option is perfect for the vegans in your life.
• Cinnamon Apple Muffins – These healthy breakfast muffins are only 102 calories each.
• Paleo Banana Nut Muffins – If you enjoyed these muffins but can’t eat wheat or sugar, check out this recipe.

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Yield: 6 banana nut muffins with streusel topping

Banana Nut Muffins with Streusel topping

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These super sized muffins will rival those that you get at a fancy muffin store. They have a crunchy streusel topping and taste amazing.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Muffins

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 3 medium bananas, mashed (use ripe ones)
• 2 large eggs - I use free range
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt

Streusel Topping

• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, chilled

Instructions

1. Preheat oven to 350ºF (200ºC).
2. Grease 6 large size cup muffin pan, or use paper liners. (I spray them with Pam so the muffins don't stick.)
3. Cream the butter and sugars together until fluffy. Add the eggs, one at a time, beating well after each one.
4. Mix in the mashed bananas, and then add the dry ingredients. Mix well. Fill muffin tins about 3/4 full.

For the streusel

1. Mix the flour, sugars, and cinnamon; cut in the butter till the mixture is crumbly.
2. Sprinkle this streusel lightly on top of muffin batter. You can sprinkle it heavier if you want more sweetness (I usually have extra of the streusel because I sprinkle it lightly).
3. Cook for 25-30 minutes. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 596Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 123mgSodium: 357mgCarbohydrates: 89gFiber: 3gSugar: 54gProtein: 7g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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