Banana Streusel Muffins
BANANA MUFFINSđ
Lazy Sundays call for banana muffinsđ For when youâre over banana bread but still have brown bananas youâve got to use, perfectly moist with a crumb topping, youâre gonna wanna make these ASAP!
Great for meal prep for the week as they freeze well, just microwave 30 seconds to a minute to heat through. I also love using these reusable silicone muffin liners found here.
Serves 8-10.
Ingredients:
For the Banana Streusel Muffins:
3 large overripe bananas or 4 small (1.5 cups mashed)
1 ½ cups all purpose flour
2 eggs
â cup melted coconut oil
â cup vanilla greek yogurt
â cup unsweetened applesauce
½ cup maple syrup
¼ cup half&half or nutpods
1 tbsp vanilla extract
½ tsp baking powder
½ tsp salt
1½ tsps cinnamon
For the Streusel Topping:
1 cup flour
½ cup packed brown sugar
5 tbsps melted butter
Pinch of salt and cinnamon
Directions:
For the Banana Streusel Muffins:
Preheat oven to 375 degrees.
In a large bowl, add the mashed banana, eggs, coconut oil, greek yogurt, applesauce, maple syrup, nutpods, and vanilla extract. Whisk until combined.
Add the flour, baking powder, cinnamon, and salt and gently stir to combine.
In a separate bowl, make the streusel topping by mixing the flour, brown sugar, salt and cinnamon. Using a fork, mix in the melted butter until crumbly.
Add muffin liners to a muffin tin and fill with the batter ¾ of the way up. Top with the streusel topping.
Bake at 375 degrees for 17-18 minutes, or until an inserted toothpick comes out clean.
Enjoy!