These banana streusel muffins are sweet and fluffy! Topped with a cinnamon sugar crumb topping and full of banana flavor, they're my favorite way to use up overripe bananas!
This tasty recipe yields 8 regular muffins or 24 mini muffins.
Preheat oven. 350°F and fill a regular muffin tray with 8 paper liners *or* a mini muffin tray with 24 paper liners.
If making regualr muffins, use the streusel recipe above as written. For mini mufifns you'll have a bit more surface area to cover and will want to double the streusel.
To make the streusel topping, mix together brown sugar, flour, cinnamon, and salt in a bowl. Dice butter into small pieces and add to the bowl. Mix with fingers until the mixture resembles damp/coarse sand. Set aside.
Carefully measure all remaining ingredients. For flour I like to use a scale or the spoon and sweep method.
Mash bananas with a fork or beat with a hand mixer until it resembles a puree.
In a large bowl add 1 (packed) cup of mashed banana then add avocado oil, egg, vanilla, brown sugar, and graulated sugar. Beat on low with an electric hand mixer until well incorportated.
In a separate bowl mix together flour, baking powder, baking soda, and salt.
Next add flour mixture to wet mixture and mix until just incorporated, taking care to avoid overmixing.
Use a measuring cup or scoop to evenly divide batter into paper lined muffin cups.
Sprinkle streusel on top of muffins.
Bake at 350°F on the center rack for 23-25 minutes for regular muffins or 10-13 minutes for mini muffins. Baking times may vary based on oven performance, so check early (ex. check mini muffins at 10 minute mark) by inserting a toothpick in the center of a muffin to check for doneness. When the toothpick comes out clean the muffins are ready.
Once done baking, transfer muffins to a a wire cooling rack to cool. I won't tell if you snag a still-warm muffin for a snack!
Notes
Nutrition Facts below are estimated for 8 regular muffins using an online recipe nutrition calculator. Adjust as needed if using mini muffins and enjoy!