Banana Muffins
Moist, buttery banana muffins with cinnamon almond streusel
Servings: 12 muffins
Calories: 322kcal
Ingredients
Muffins
- 2 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 1/4 cup unsalted butter melted and cooled
- 2 large eggs room temp
- 1 1/2 cups mashed banana 3 - 4 medium bananas
- 1/3 cup Greek yogurt plain
- 1 1/2 tsp vanilla
Streusel Topping
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup butter room temp
- 1/4 cup oats
- 1/4 cup sliced almonds toasted
- 1 tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
Make streusel topping
- Combine all ingredients for streusel in medium bowl. Mix with fork until it is coarse crumbs. (It will look like wet sand)
Make muffin batter
- Combine cake flour, baking soda, salt & sugar in a large bowl.
- Whisk to thoroughly combine and set aside.
- In a medium bowl, whisk eggs, butter, banana, yogurt and vanilla together.
- Pour on top of dry ingredients and fold gently until just combined. Do not overmix! Your laziness will be rewarded, I promise.
- Top generously with streusel topping (about 2 tbsps each) and bake for 18 - 20 minutes.
- Cool in pan for 5 minutes, then remove carefully to a rack to cool completely.
Nutrition
Calories: 322kcal | Carbohydrates: 53g | Protein: 5g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 349mg | Fiber: 1g | Sugar: 29g