Whole wheat banana streusel muffins with crunchy streusel topping are so delicious and healthy. Perfect for breakfasts, snacks, or lunchbox treats.
Bringing you another Friday guest post! Today we have Caroline from Chocolate & Carrots. I seem to love every. single. recipe. that Caroline posts on her site. For a little taste of her recipes, check out Acorn Squash Mac & Cheese, Whole Grain Monkey Bread, and Oreo Baked Donuts.
Hey everyone! I’m Caroline from Chocolate & Carrots, a blog where I make your favorite desserts a little healthier for you. I’m so excited to be guest posting!
Since it’s January and we’re all trying to slim down after the indulgent holidays, I thought a nice healthy breakfast muffin would start our days off right! They even freeze well if you’d like to make a batch and not feel obligated to eat all 12 in one sitting! :D That wouldn’t do anything to help the resolutions, eh?
Whole wheat banana streusel muffins make a great breakfast or snack. Anyone would look forward to one of these muffins in their lunchbox, too.
The muffin batter doesn’t have any added sugar. The mashed bananas add plenty of sweetness, along with the streusel.
Feel free to leave off the streusel if you need to. I just love that pop of sugar and crunch that you get on the muffin top. So delicious!
Looking for more muffin recipes? Try:
- Triple Chocolate Banana Muffins
- Morning Glory Muffins
- Strawberry Chocolate Chip Muffins
- Gingerbread Muffins with White Chocolate Chips
- Cornbread Muffin Recipe with Herbs and Cheddar
- Pumpkin Bran Muffins Recipe
- Skinny Banana Bread Muffins
- Healthy Apple Bran Muffins
- Carrot Cake Muffins with Cream Cheese Filling
- ⅓ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, chilled and cut into small chunks
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 2 large eggs
- ½ cup Greek yogurt (I use full-fat)
- ½ cup sugar
- ¼ cup oil (vegetable, canola, or coconut)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 400°F. Grease muffin tin or spray lightly with cooking spray.
- In medium sized bowl, combine streusel ingredients: ⅓ cup all-purpose flour, brown sugar, and ground cinnamon. Add butter, and using a fork, pastry cutter, or fingers, cut in butter until mixture resembles coarse crumbs and will hold together when pinched.
- In large bowl, mash bananas. Add eggs,yogurt, sugar, oil, and vanilla extract, mixing until well blended.
- On top of wet ingredients, add whole wheat flour, 1 cup all-purpose flour, baking soda, baking powder, and salt. Gently mix the dry ingredients together before folding them into the wet ingredients. Stir just until combined.
- Divide batter evenly between 15 muffin cups, about ¼ cup batter per cup. Muffin cups should be about three-quarters full. Sprinkle approximately 1 tablespoon of streusel on each muffin, patting lightly so it adheres. If there’s extra streusel, simply add more to each muffin.
- Bake 15 minutes or until a toothpick inserted in center comes out clean or with just a few crumbs.
- Cool muffins in the pan for 5 to 10 minutes before removing and cooling completely on wire rack.
- Yield varies depending on the size of your muffin tins. If you are making extra large muffins, adjust baking time.
- If desired, use all whole wheat flour, all-purpose flour, or white whole wheat flour, or any combination.
- Buttermilk may be substituted for the yogurt.
- Recipe was edited 10/2021 to eliminate the pecans since my family has nut allergies. Feel free to add any type of nuts to the streusel if you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Thanks again for helping me out, Caroline! Can’t wait to try these muffins!