These cinnamon streusel banana muffins are going to be a fan favorite with the moist banana muffin and the cinnamony sweet streusel on top. Try the recipe and fall in love!
The middle kids goes on her first Girl Scout camping trip this weekend, and I always worry that she’s not going to eat when I’m not around. Just kidding, this kid eats everything. She was even brave enough to try raw oysters when she was six years old! What a trooper.
I figured I should send her with some homemade treats, since I’m sure (hoping) that she will miss me while she is having a blast with her troop. I happened to have some overripe bananas that needed some attention. This recipe calls for four, yes four, overripe bananas. And it just so happened that I had that many. I think in the future I’ll have to plan ahead or just half the cinnamon streusel banana muffin recipe.
Need another way to use up bananas? Try this Buttermilk Banana Bread!
The streusel is the fun part of the cinnamon streusel banana muffins. In a perfect world, the kids would prefer frosting, which turns the muffins into cupcakes. But I personally feel that cupcakes would be a messy pain on a camping trip with kids and I don’t want the troop leader to hate me. If these muffins were staying home, I’d pile on the streusel, but since they will be traveling, I used a light hand with the amount I put on, about a tablespoon on each muffin.
If you ever need cupcake liners, be sure to check out Baker’s Party Shop. They have quite the selection!
- 4 overripe bananas
- 1 1/2 cups sugar
- 3/4 cups butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cold
- 1/4 cup packed brown sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
Preheat oven to 375F.
For the muffins:
With a hand mixer or stand mixer, beat bananas with sugar until mixture is very smooth and there are no lumps. Add in butter, eggs and vanilla. Add in flour, baking powder, salt and cinnamon and cream together with mixer.
For the streusel:
In a small bowl, using a fork, mix together flour, brown sugar, cinnamon and butter. Break up the butter into small bits using the fork.
Grease muffin tins or line with cupcake liners and fill each a little over half way with the banana muffin batter. Top each with approximately a tablespoon of streusel. Bake at 375F for 20 minutes, until a toothpick comes out clean.
Serving Size:1 muffin
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 173mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
The cinnamon streusel banana muffins are super moist and flavorful. They make a perfect brunch treat and go great inside of a lunch box!