Banana Streusel Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. , Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together flour, baking soda, baking powder, and salt.
• In another bowl, beat together bananas, sugar, egg and melted butter.
• Stir the banana mixture into the flour mixture just until moistened.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, flour and cinnamon.
• Cut in butter until mixture resembles coarse cornmeal.
• Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Heat oven to 350 degrees.
• Prepare a 12 cup muffin pan with paper muffin cups.
• In a bowl combine the brown sugar, 1/4 cup of the flour, oats, melted butter, and 1/2 tsp of the cinnamon, mix and press together with a fork until it looks crumbly, and set aside.
• In another mixing bowl, combine the remaining 1 1/2 c flour, baking powder, baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt. Set aside.
• In another bowl combine the egg, mashed bananas, sugar, and oil, mix well then add to the flour mixture. Stir until just moistened, fold in the walnuts.
• Spoon batter into each muffin cup, about 2/3 full each. Top each batter filled cup with the streusel topping, enough to cover so you cant see the batter. Bake at 350 degrees 20-25 min, or until toothpick test comes out clean.

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners.
• In a large bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
• In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract, stirring until blended.
• Pour the wet ingredients into the flour mixture, and whisk just until blended.
• Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup (I use an ice cream scoop with a trigger and it makes the job SO much easier!)
• Make the streusel topping. In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry blender, two butter knives, or your fingers, cut the butter into the flour/oat mixture until it is the consistency of coarse crumbs (the butter pieces should be about pea-sized). Distribute the streusel topping evenly over the muffins.
• Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool for about five minutes in the tins, then remove and place on a wire rack to cool.
• They keep in an airtight container at room temperature for 2 - 3 days, or freeze them in a zipper bag for a couple of months.

Steps:

• Preheat oven to 350.
• Cream shortening and white sugar together.
• Add beaten eggs and mashed bananas.
• Stir in sour cream.
• Sift flour, salt and baking soda together and add to banana mixture. Batter will be on the thicker side.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Line or grease a muffin tin. Fill cups 3/4 full.
• Sprinkle streusel topping over muffins.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.