Go Back
+ servings
banana muffins with crumble topping on reclaimed wood boards
Print

Banana Bread Muffins

Banana Muffins are made with mashed bananas, shortening, eggs, buttermilk, flour, and topped with a streusel topping. Streusel topping is super easy to make.
Course Breakfast, Breakfast or Brunch
Cuisine American, Snacks, Southern
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 403kcal

Ingredients

Banana Muffins

  • 2 cups all-purpose flour
  • 1 cup wheat germ
  • 1 cup packed brown sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large ripe bananas
  • ½ cup buttermilk
  • 2 large eggs room temperature
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • ½ cup chopped pecans

Streusel Topping

  • ¼ cup (½ stick) unsalted butter softened
  • ½ cup packed brown sugar
  • ½ cup all-purpose flour
  • cups old-fashioned rolled oats
  • ¼ teaspoon ground cinnamon

Instructions

Streusel Topping

  • In a medium bowl, combine the streusel ingredients with your hands and set aside.

Banana Muffins

  • In a large mixing bowl, using either a stand mixer or electric hand mixer, cream together the butter and brown sugar. Add the banana and incorporate. Add the eggs, one at a time. Then add the buttermilk and vanilla.
  • Scrape the bottom and sides of the bowl occasionally. Add the flour, baking soda, powder and salt and mix well. Fold in the chopped pecans.
  • Spoon or scoop muffin batter evenly into 12 paper lined muffin tins. Spoon streusel topping over each muffin.
  • Bake in a preheated 375 degree F oven for 22 to 25 minutes, or until a toothpick when inserted comes out clean.

Nutrition

Calories: 403kcal | Carbohydrates: 57g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 372mg | Potassium: 276mg | Fiber: 3g | Sugar: 28g | Vitamin A: 411IU | Calcium: 83mg | Iron: 2mg