Banana Bread Streusel Topped Muffins

Hey y’all! I’m on a self-imposed maternity leave from this little blog of mine. Today, I’m sharing one of my favorite breakfast recipes to date. I’ve made countless variations of this recipe over the past months and we are big fans. I hope you enjoy them just as much as we do!
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Get out those brown, overripe bananas! If you don’t have any, I’m sorry you have to miss out. These muffins (or a variation of them) have been baked up in my kitchen over the past months. They are so good I couldn’t wait any longer to share them with you.

Yes, I do have 4 other banana muffin recipes on my blog but this one is completely different. Promise.

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Honestly, it took me a few tries to get the perfect, moist muffin. The best thing I can suggest is for you to weigh your flours and sugar. That’s why in the recipe, you just see the metric measurements. If you don’t already have one, invest a little money on a kitchen scale. They are not expensive and you’ll be glad you did! {I have this one.}

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The idea to add streusel isn’t necessarily original but sometimes you just want some crunch and this streusel satisfies that craving. Feel free to add some walnuts or pecans to the streusel- it would be even more delectable!

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While these aren’t exactly the healthiest muffins, they’re just fine for the occasional weekend breakfast splurge! I love how large they are, too. Exactly like those bakery-style muffins, but made in the comfort of your home and PJ’s.

Banana Bread Streusel Topped Muffins
adapted from here, streusel from here
Yield: approximately 8-10 large muffins
Time: 25 minutes active

Ingredients:
5 oz whole wheat flour
5 oz all-purpose flour
5.25 oz sugar
3/4 t baking soda
1/2 t salt
1 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
3 very ripe bananas, mashed
1/4 C buttermilk
2 eggs, beaten
6 T coconut oil (or vegetable oil)
1 t pure vanilla extract

Directions:
*Preheat oven to 350F. Grease a large muffin tin with cooking spray. Set aside.
*In a large bowl, whisk together the flours, sugar, baking soda, salt and spices.
*In a medium bowl, combine bananas, buttermilk, eggs, coconut oil and vanilla extract.
*Fold the wet ingredients into the dry, until just combined. Do not over mix.
*Scoop about 1/4 C of batter evenly between the muffin tins. Top with streusel; be generous.
*Any remaining tins that aren’t filled with batter, fill with 1/4 C water. (Sounds strange, but works wonders for the muffins baking evenly and staying moist.)
*Bake 20-25 minutes, or until muffins are golden brown on top. Enjoy warm or at room temperature.

For streusel topping:
1/2 C all-purpose flour
4 T unsalted butter, cut into small pieces and softened
1/2 C light brown sugar
1/2 t ground cinnamon

*Combine flour, butter, brown sugar, and cinnamon until well blended. Set aside.
*After muffin batter is in tin, gently top each muffin with streusel. Be generous and completely cover tops.

Enjoy!
 
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