I was on a mission to use 4 very ripe bananas I had sitting on my counter, and these muffins were the perfect recipe choice to make them shine!
Paired with chocolate and walnuts, these gems are scrumptious from the first bite to the last! The streusel topping put these tasty bites of deliciousness over the top!! They make a satisfying “on the go” treat too. I’ve always been a huge fan of banana bread, but I’m pretty sure these muffins will be my go to recipe when I have very ripe bananas.
Substitutions that can be used in this recipe:
- Pecans (or other favorite nuts) can be used in the streusel, or you can omit them altogether.
- You can use salted butter. If you use salted butter, do not add salt.
- Sour cream or buttermilk can be used instead of yogurt.
- Dark or milk chocolate can be used in place of the semi-sweet chocolate. Chopping your favorite chocolate bar is an option too.
- Dark or light brown sugar can be used in the streusel.
Mix all the streusel ingredients together in a small bowl and set aside.
- 1⅔ cups (208 grams) all-purpose flour
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla
- 1½ cups (345 grams) bananas, mashed – about 4 medium or 3 large bananas
- ¼ cup (60 grams) plain yogurt
Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Mash the bananas thoroughly with a fork or potato masher, set aside until ready to use.
Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium/high speed until creamed (about 2 minutes). Scrape down the sides of the bowl as needed.
Add the egg and vanilla, beat until combined (about 1 minute). Scrape down the sides and bottom of the bowl as needed.
Add the bananas and yogurt. Beat on high speed until combined.
Add the dry ingredients to the wet ingredients and beat on low speed until almost combined. There will be still be some flour remaining (that’s okay).
Finish by gently folding the ingredients until just combined. Do not overmix or your muffins will be sticky and the texture will be off.
Layer a large spoonful (about 1.5 Tablespoons) of batter into each muffin cup. Sprinkle with 1 scant Tablespoon of streusel. Layer another large spoonful of batter over each, using up the remaining batter, then finish by sprinkling remaining streusel on top of each muffin. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
If you make these banana muffins, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
This recipe was inspired by Sally’s Baking Recipes. Thank you Sally!