These banana streusel muffins are tender, buttery, full of fresh banana flavor, and topped with a ton of sweet, crunchy streusel topping. Make them ‘bakery style’ by using a jumbo muffin pan or keep them on the smaller side with a standard pan.
I am trying to use up all of the ingredients that I bought at the beginning of the quarantine. This would include instant oatmeal packets, flour, butter, sugar, and a lot of bananas. Now I’ve been looking for ways to use up all that’s in my pantry. Muffins, cookies, pound cakes, etc. have all been on the list of things to make – especially since they freeze beautifully.
When we have visitors, I love making muffin batter the night before and baking them in the morning while everyone’s still asleep. It makes me happy to see those sleepy faces emerge from the bedrooms enjoying the aromas of banana, vanilla, and cinnamon.
This recipe is a great way to use up some of those plain instant oatmeal packets that come in the variety oatmeal box. Who wants to eat those? Nobody in my house. But you save them and wonder what to do with them later.
HOW TO FREEZE AND MASH BANANAS
To freeze bananas, I like to peel them and slice them. Place the banana slices in a ziplock bag and freeze them.
To mash them, allow the banana slices to thaw. Dump them into a bowl and mash them with a fork or a potato masher. I like this method because it leaves a few chunkier pieces.
You can also add the thawed bananas into the bowl of a stand mixer and allow the paddle attachment to mash them. A blender or food processor will also work but will liquefy them more than hand mashing.
HOW TO FREEZE BANANA STREUSEL MUFFINS
These muffins freeze beautifully. First, allow them to cool completely.
Next, wrap the muffins individually in plastic wrap and store in a ziplock bag in the freezer.
When ready to eat, allow the frozen muffin to thaw at room temperature. To warm it, wrap lightly in a paper towel and microwave for 20-30 seconds. It will taste like you just baked it!
For more breakfast pastry ideas, give these Fruit And Nut Oatmeal Scones a try. They also freeze beautifully and are full of healthy goodness.
These bakery style muffins are the perfect sweet breakfast treats – especially with a crunchy, cinnamon scented streusel topping.
1 ½ cups all-purpose flour
½ cup instant oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
2 eggs, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon banana extract
4 large ripe bananas, mashed
5 tablespoons butter, melted and cooled
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon
Preheat the oven to 425 degrees. Lightly spray a muffin tin with cooking spray.
In a medium bowl, stir together the flour, oatmeal, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and brown sugar until creamy and fluffy.
Add the eggs, one at a time, mixing well after each.
Pour in the milk, vanilla extract, banana extract, and mashed bananas. Thoroughly mix.
Dump in the dry ingredients and mix until just combined. Do not over mix. You don’t want tough muffins.
Spoon the batter into the prepared muffin cups.
Make the streusel.
In a shallow bowl, using your fingers, mix together the melted butter, flour, powdered sugar, and cinnamon until small crumbs form.
Sprinkle the crumb topping on top of the muffins. Lightly press them into the batter and top with a bit more crumb topping.
Bake the muffins in the preheated oven for 5 minutes. Without removing the pans from the oven, reduce the heat to 350 degrees and continue baking for another 20 minutes for jumbo muffins or 13 minutes for standard muffins.
The muffins are done when a toothpick inserted in the center of a muffin comes out clean and the crumb topping is turning golden around the edges.
Remove the muffins from the oven and cool in the pan set atop a wire rack for 10 minutes.
Use an offset spatula to gently lift the warm muffins from the pan.
Enjoy warm or allow to cool and store in an airtight container.