Banana Muffins

These banana muffins are super soft and cinnamon-y with a sweet, streusel topping.

Warm banana muffins fresh out of the oven are truly one of life’s great pleasures. I always buy way too many bananas at the store (I mostly freeze them and use them in smoothies) and muffins have always been a staple in my house. They’re portable, they freeze well and they’re nice to have on hand for a snack when my kids bring friends over to the house.

These muffins come together quickly and make for a wonderful breakfast on lazy (yeah, right) weekend mornings.

Enjoy! 🙂

Banana Muffins

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Snack

Servings 12

Ingredients

  

Muffin Ingredients

• 3 medium very ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1/2 cup unsalted butter melted
• 2 eggs
• 1 tablespoon vanilla
• 1/4 cup sour cream

Streusel Ingredients

• 1/4 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter cubed
• pinch of salt

Instructions

 

• Preheat oven to 400 degrees. Grease or line a 12-cup muffin tin.
• In a small bowl, mash the bananas and set aside. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Add in brown sugar, white sugar, melted butter, eggs, vanilla and sour cream. Blend and mix in mashed bananas.
• To make the streusel, using a small bowl, combine the flour, cinnamon and salt. Using two forks or your fingers, cut butter into the flour and sugar mixture until it resembles coarse crumbs.
• Divide batter evenly between greased or lined muffin cups and top with streusel. Bake at 400 degrees for five minutes. Lower oven to 375 degrees and bake for an additional 13-15 minutes.