These muffins are full of flavor and extremely moist. I love how the streusel topping is nice and crunchy and keeps in the moistness of these devilishly good muffins.
I guess it is the whole wheat flour that makes the muffin a little more dense, but still having a nice texture to it. Actually, my family didn’t even notice that I had used whole wheat flour in these. Score one for mom!
Make sure that your bananas are nice and ripe and you use REAL butter, none of this margarine stuff. You know who you are!
In a large bowl with an electric mixer combine the banana and brown sugar together until no more chunks of bananas remain. About 3-4 minutes.
Add in the vanilla, buttermilk, egg and melted butter.
Give it a good whirl until incorporated.
Now add in the dry ingredients. Mixing together until just incorporated.
Evenly divide batter among 12 pre-lined muffin tins. Top with the streusel.
Bake in a pre-heated 350 degree oven for about 18-20 minutes. I can’t wait for you to smell these just coming out of your oven! Now pour a big cup of coffee, sit down, relax, and enjoy these delicious muffins.
Whole Wheat Banana Muffins with Streusel Topping
Makes 12 muffins
2 Cups whole wheat flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar, packed
2 tablespoons honey
1 large egg
1/4 cup melted butter
1 1/4 cups mashed banana (2-3 large bananas)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup butter at room temperature
1/4 cup brown sugar, packed
1/2 cup walnut pieces
1/2 cup quick cooking oats
1 tablespoon all-purpose flour
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a small bowl combine the flour, baking powder and salt together, set aside. With your electric mixer mush the bananas with the sugar until there are no more large chunks of banana. Add the egg, vanilla, melted butter and buttermilk. Mix until incorporated. Add in the dry ingredients, mixing until the batter comes together.
In a separate bowl mix together all of the streusel ingredients until incorporated well.
Divide batter evenly into prepared muffin cups then top each muffin with the streusel ingredients. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed. Remove muffins from pans and cool on wire rack.