Cinnamon Streusel Banana Almond Muffins

Whether they're fresh or frozen, grab some ultra ripe bananas and make these tasty Cinnamon Streusel Banana Almond Muffins!

Course Breakfast

Cuisine American

Keyword Banana Almond Muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 188kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup unbleached all-purpose flour
½ cup 100% whole wheat flour
¾ tsp baking soda
¾ tsp baking powder
¼ tsp salt
¼ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
2 large eggs
1 cup extra-ripe banana mashed (thawed if frozen)
¼ cup almond milk
¼ cup coconut oil (melted and cooled slightly)
2 TBSP pure maple syrup or honey
½ tsp pure vanilla extract

STREUSEL TOPPING:

3 TBSP sliced almonds
2 TBSP old fashioned rolled oats
2 TBSP brown sugar, packed
2 TBSP 100% whole grain flour
¼ tsp cinnamon plus extra to taste
⅛ tsp salt or to taste
3 TBSP cold unsalted butter

Instructions

Pre-heat oven to 350 degrees F.
Lightly grease a 12x muffin tin with coconut oil.
Allow cold ingredients [milk//eggs/butter] to reach room temperature and thaw bananas if using frozen.
Begin by making your streusel. Combine all ingredients to a small bowl and mash/massage with your fingers. The result should be a buttery streusel that is almost paste-like in texture. Season with cinnamon to taste, but try not to eat all the topping!
Next combine carefully measured flours, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg in a medium/small mixing bowl and stir well to incorporate.
In a large bowl whisk together eggs with your mashed banana, almond breeze almondmilk, coconut oil, maple syrup, and vanilla.
Using a sifter or sieve, sift flour into wet mixture as you mix the two with a fork.
Stir until just combined.
Spoon batter into your greased muffin tin, filling each about halfway.
Top each with as much streusel topping as your heart desires.
For a bit of a browned crust around the muffins, bake as per usual. For softer muffins more uniform in color (like the photos above) place your muffin tin on top of a baking/cookie sheet when baking.
Bake at 350 F for 15-20 minutes depending on your oven's performance.
Test with a toothpick in the center around the 15 minute mark and if it comes out clean, pull the muffins; otherwise, test again in a few minutes.
Allow to cool and enjoy!
I highly recommend stuffing at least one in your face once they're still hot. So. Much. Yum! Wrap tightly and store extras on your counter for a few days or freeze if needed. 25 seconds in the microwave makes these absolutely divine the next day! Serve them straight up [they can handle it!] or slathered in whipped butter, spiced apple butter, coconut butter, or even nut butter with a drizzle of honey!

Notes

Feel free to use melted and cooled butter in place of the coconut oil, or sub your favorite healthy baking oil if desired.

If you don't have a mix of flours on hand, you can use all 100% whole wheat flour or All-Purpose flour.

I've tried these muffins a few different ways and they've been great every which way so far! I've even made an oil-free batch that tasted amazing! The only issue with skipping the oil/butter in a recipe is that they dry out rather quickly and are best eaten the day of. Since I opted for a very lightly sweet muffin, feel free to adjust the sweetness level to taste. I can't guarantee every single substitution and tweak will work, but will update this recipe with all the new swaps + subs I try each time we make them! Happy baking!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition